Mulligatawny Ground Chicken Burgers

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 8mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make mayonnaise: combine all mayonnaise ingredients in a small bowl; stir well to blend; cover and refrigerate until ready to use.
  • Prepare a med-hot fire in a charcoal grill with a cover; or preheat a gas grill to med-high.
  • 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.
  • In a bowl, combine the chicken, egg whites, green onion, and apple; season with salt and pepper; mix well.
  • Divide mixture into 6 equal portions; shape each portion into patties to fit the rolls.
  • Finely chop the toasted almonds and combine with the bread crumbs and curry powder in a shallow bowl/pie plate, stirring well.
  • Coat both sides of the patties with the almond mixture, pressing gently to adhere.
  • 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).
  • During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.
  • 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.
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