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Curry Chicken Burgers with Cherry Tomato Chutney Recipe
Jun 09, 2011 @ 12:23 PM
Posted by
Daily Value: 17%
Servings: 4
Posted by
Nutrition
Cal/Serving: 335Daily Value: 17%
Servings: 4
| Fat | 10g | 16% |
| Saturated | 3g | 14% |
| Trans | 0g | 0% |
| Carbs | 40g | 13% |
| Fiber | 3g | 13% |
| Sugars | 30g | 0% |
| Protein | 22g | 45% |
| Cholesterol | 98mg | 33% |
| Sodium | 1296mg | 54% |
| Calcium | 73mg | 7% |
| Magnesium | 50mg | 13% |
| Potassium | 837mg | 24% |
| Iron | 3mg | 16% |
| Zinc | 2mg | 14% |
| Vitamin A | 204IU | 4% |
| Vitamin C | 10mg | 16% |
| Thiamin (B1) | 0mg | 16% |
| Riboflavin (B2) | 0mg | 21% |
| Niacin (B3) | 7mg | 36% |
| Vitamin B6 | 1mg | 38% |
| Folic Acid (B9) | 43µg | 11% |
| Vitamin B12 | 1µg | 11% |
| Vitamin E | 1mg | 5% |
| Vitamin K | 21µg | 26% |
| Fatty acids, total monounsaturated | 4g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
Have a question about the nutrition data? Let us know.
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Ground chicken can taste bland and often has a texture that's tough to work with, but with the addition of curry powder, onions, and peas, plus some bread crumbs, you have a unique, hearty burger with the health benefits of lean protein. Chutneys are usually made with a fruit like mango or pineapple but the sweetness and the acidity of cherry tomatoes (which, hey, are also fruits) are perfect in a mixture in which sweet and sour are neccessary — and refreshing.
INGREDIENTS
For the burgers:
- 1 pound ground chicken
- 1 cup diced Vidalia onion
- ⅓ cup of defrosted frozen peas
- 1 ½ teaspoons salt
- 1 teaspoon pepper
- ½ tablespoon crushed coriander
- 1 ½ tablespoons curry powder
- ¼ cup bread crumbs
For the chutney:
- 1 cup water
- 2 tablespoons rice wine vinegar
- ½ cup sugar
- 1 cup diced cherry tomatoes
- 2 chopped scallions
- ¼ cup diced fennel bulb
- ½ teaspoon coriander
- ½ teaspoon salt
- Pinch of red pepper flakes
DIRECTIONS
For the burgers:
Combine all the ingredients in a large mixing bowl and use your hands or a plastic spatula to mix everything together. Make four ¼-pound patties and put aside.
Oil the grill or hot grill pan and sear both sides of the burgers for 2 minutes each. Turn back over to the first side and cook on a lower heat for another 4 minutes, and then flip again and cook for another 4 minutes.
For the chutney:
In a small saucepan heat the water and vinegar to a boil and then stir in the sugar. Allow to simmer on low until the liquid is evaporated and the mixture becomes a syrup (about 6-8 minutes).
Meanwhile, combine the tomatoes, scallions, fennel, coriander, and salt in a small bowl and put into the fridge to chill. When the syrup is ready, pour 1 ½ tablespoons of the syrup into the bowl and mix into the chutney. Refrigerate until ready for use.
To serve, place a heaping spoonful (or two!) onto each patty. Use a roll, 2 pieces of naan, or sandwich rounds.
Recipe Details
Total Time: 45 minutes
Servings: 4
