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Prep 20 mins
Cook 10 mins
"Curry powder, green onion, and mint flavor these burgers with the tastes of the Middle East, a sweet yogurt sauce cools the spiciness. Recipe from myalli.com (weight loss).
- 1 lb ground chicken
- 1 granny smith apple, peled, cored, grated and squeezed dry with your hands
- 1⁄4 cup chopped green onion (2)
- 2 tablespoons fresh mint leaves
- 2 teaspoons curry powder
- 1⁄4 teaspoon salt (optional)
- 1⁄4 teaspoon cayenne pepper
- 1 cup low-fat plain yogurt
- 2 teaspoons mango chutney (add more to taste, up to 2 T)
- 4 romaine lettuce leaves, torn
- 4 whole wheat pita bread, cut crosswise in half (6 inch)
- In medium bowl, combine chicken, aple, green onion, mint, curry powder, salt, and cayenne pepper; shape into eight burgers.
- Spray grill pan lightly with nonstick cooking spray. Over medium heat, cook burgers for 10 minutes or until no longer prink, turning once.
- In a bowl, combine yogurt and chutney.
- Divide lettuce among the pitas, place 1 burger in each pit half; divide yogurt sauce among pitas.
I hate to give this such a low rating, I really do. The idea is great, but there were just so many little things that added up to a big disappointment for us. The burgers have a great texture, and they're nice and juicy. But like the previous reviewer, I think the idea of getting 8 burgers out of this is a stretch; I made 6, and they were still quite small. Further, there is WAAAY too much mint. It overpowered all other flavors and was seriously unpleasant. I actually didn't finish my burger, and (cringe) we threw out the leftovers - only because of how overwhelming the mint was. I'd suggest starting with 1 tsp. mint, and an additional teaspoon of curry; make a tiny patty, fry it, and add more mint if you think it needs it. The yogurt/chutney was pretty bland for us, too; I added quite a bit of salt, some cumin, and lime juice (ended up tossing a bit of the yogurt sauce with some shredded veggies to top the sandwiches, which was nice). I think subtracting a tablespoon of mint from the chicken, and adding it to the yogurt sauce, would be good. Overall - the recipe has great ideas, but needs tweaking to make it great.
DH and I made these chicken burgers for dinner last night and agreed this recipe is a real keeper. It was easy to prepare and very flavorful. Ours yielded about 4 good size burgers that were still small enough to fit into the pita halves. He and I ate the whole thing, so I might say the serving is more like 4 (we were pretty hungry)---8 might leave your guests hungry. The only modifications I made were to omit the romaine lettuce leaves, because I did not have any; I used Greek 2% yogurt; I used about 3 tsp of hot mango chutney; and I prepared the burgers on the BBQ instead of in a grill pan. Also, the curry powder I buy in bulk from a Middle Eastern market tends to be on the hotter side, which worked well in this dish. We will definitely make this again! Thanks!