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Tandoori Chicken Burgers

Tandoori Chicken Burgers

By Traeger Kitchen

Crisp cucumber and Tandoori wood-fired flavors make for a light and tangy summer cookout burger. The combination of meats and spices grilled over fire is hard to beat.

Prep Time

10 Minutes

Cook Time

1 Hours

Pellets

Hickory

Ingredients

How many people are you serving?

4

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Units of Measurement:
Sauce
1/4 Cup Plain Yogurt
2 Tablespoon Mayonnaise
2 Tablespoon cucumber, finely diced
2 Teaspoon Fresh lemon juice
1/2 Teaspoon ground cumin
1/2 Teaspoon Salt
1/8 Teaspoon cayenne pepper
Burgers
1 1/2 Pound Ground Chicken
1/4 Cup Plain Yogurt
1 scallion, minced
1 Tablespoon cilantro, finely chopped
2 Teaspoon fresh ginger, minced
1 Teaspoon garam masala
1 Teaspoon Salt
1 Teaspoon freshly ground black pepper
Pita bread, for serving
Lettuce, for serving
Onion, thinly sliced, for serving
Tomato, sliced for serving
Cucumber, sliced, for serving

Steps

  • 1

    Make the sauce. In a small bowl, add the yogurt, mayonnaise, cucumber, lemon juice, cumin, salt, and cayenne, and whisk to combine. Cover, and refrigerate until ready to serve.

    Ingredients
    • 1/4 Cup Plain Yogurt

    • 2 Tablespoon Mayonnaise

    • 2 Tablespoon cucumber, finely diced

    • 2 Teaspoon Fresh lemon juice

    • 1/2 Teaspoon ground cumin

    • 1/2 Teaspoon Salt

    • 1/8 Teaspoon cayenne pepper

  • 2

    Line a rimless baking sheet with parchment paper or oiled foil.

  • 3

    Make the burgers. In a medium bowl, add the ground chicken, yogurt, scallion, cilantro, ginger, garam masala, salt, and pepper. Using clean hands, mix lightly but thoroughly, the mixture will be wet and loose.

    Ingredients
    • 1 1/2 Pound Ground Chicken

    • 1/4 Cup Plain Yogurt

    • 1  scallion, minced

    • 1 Tablespoon cilantro, finely chopped

    • 2 Teaspoon fresh ginger, minced

    • 1 Teaspoon garam masala

    • 1 Teaspoon Salt

    • 1 Teaspoon freshly ground black pepper

  • 4

    Wet your hands with cold water and form four equal-sized patties directly on the parchment or foil. If not cooking immediately, cover and refrigerate.

  • 5

    When ready to cook, set the Traeger temperature to 225˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    225 ˚F / 107 ˚C

    Super Smoke

  • 6

    Insert the probe horizontally into the center of a burger patty. Carefully slide or lift the parchment paper with the burgers onto the grill grates. (The meat will not come in direct contact with the grill grates.) Close the lid and smoke for 30 minutes.

    225 ˚F / 107 ˚C

    Super Smoke

  • 7

    Increase the grill temperature to 325˚F, and cook the burgers until the internal temperature reaches 165˚F, 30 minutes.

    325 ˚F / 163 ˚C

    165 ˚F / 74 ˚C

  • 8

    Remove the burgers from the grill. Discard the parchment paper and serve the burgers with pita bread, lettuce, onions, tomato, cucumbers, and the sauce, as desired. Enjoy!

    Ingredients
    •  Pita bread, for serving

    •  Lettuce, for serving

    •  Onion, thinly sliced, for serving

    •  Tomato, sliced for serving

    •  Cucumber, sliced, for serving

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