Mulligatawny Ground Chicken Burgers

Build a Better Burger Contest, Grand Prize, 1996. Lori Welander, Shelburne, VT

• Ready In: 1 hr 8 mins
• Serves: 6

Ingredients

• Curried Apple Mayonnaise

• 1⁄2 cup mayonnaise
• 3  tablespoons  peeled finely chopped tart apples
• 1  teaspoon Dijon mustard
• 1⁄2 teaspoon curry powder
• 1  pinch ground cayenne pepper

• Patties

• 1⁄2 cup  sliced almonds
• 1 1⁄2 lbs ground chicken
• 1  egg white, lightly beaten
• 2  tablespoons  minced green onions
• 1⁄2 cup  peeled finely chopped tart apple
•  salt
•  fresh ground black pepper
• 1⁄3 cup  fine  fresh breadcrumb
• 1  teaspoon curry powder

• Other

• 6  sourdough rolls, split
•  young tender  spinach leaves

Directions

1. Make mayonnaise: combine all mayonnaise ingredients in a small bowl; stir well to blend; cover and refrigerate until ready to use.
2. Prepare a med-hot fire in a charcoal grill with a cover; or preheat a gas grill to med-high.
3. Make the patties: place the almonds in a small fire-proof skillet on the grill; stir frequently until lightly golden brown, 5-10 minutes; set aside to cool.
4. In a bowl, combine the chicken, egg whites, green onion, and apple; season with salt and pepper; mix well.
5. Divide mixture into 6 equal portions; shape each portion into patties to fit the rolls.
6. Finely chop the toasted almonds and combine with the bread crumbs and curry powder in a shallow bowl/pie plate, stirring well.
7. Coat both sides of the patties with the almond mixture, pressing gently to adhere.
8. Brush the grill rack with vegetable oil; place the patties on the grill rack, cover, and cook, turning once, just until the juices run clear when the patties are pierced in the center (about 4 minutes on each side).
9. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.
10. Assemble burgers: decoratively fan several spinach leaves on the bottom roll; top each with a patty and a generous dollop of the mayonnaise; add the roll tops and serve.