Tandoori Chicken Burgers

Steps

• 1

  Make the sauce: Combine the yogurt, mayonnaise, cucumber, lemon juice, cumin, salt and cayenne in a small mixing bowl and whisk to mix. Cover and refrigerate until serving time.

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  Ingredients

  • 1/4 Cup plain yogurt, preferably Greek or sour cream

  • 2 Tablespoon mayonnaise

  • 2 Tablespoon finely diced cucumber

  • 2 Teaspoon lemon juice

  • 1/2 Teaspoon ground cumin

  • 1/2 Teaspoon salt

  • 1/8 Teaspoon cayenne pepper

• 2

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

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• 3

  Make the burgers: Put the chicken in a medium mixing bowl. Add the yogurt, scallion, cilantro, ginger, garam masala, salt, and pepper. Mix lightly but thoroughly with hands -- the mixture will be rather wet and loose.

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  Ingredients

  • 1 1/2 Pound Chicken, ground

  • 1/4 Cup plain yogurt, preferably Greek or sour cream

  • 1 scallions, minced

  • 1 Tablespoon minced cilantro leaves

  • 2 Teaspoon 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 cooking parchment or foil. (If not cooking right away, cover and refrigerate.)

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• 5

  When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).

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• 6

  Carefully slide or lift the parchment paper with the burgers onto the grill grate. (The meat will not come in direct contact with the grill grate.) Smoke for 30 minutes.

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• 7

  Increase the temperature to 325F and cook the burgers until the internal temperature is 165 degrees F, about 30 minutes more.

  Grill: 325 ˚F

  Probe: 165 ˚F

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• 8

  Remove the burgers from the parchment paper and serve with pita breads, lettuce, onions, tomato, and the sauce. Enjoy!

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