The slow pace

Spicy chicken burger

We love preparing our own burgers from scratch, using the best quality products we can afford. Elevated fast food, if you will. That’s why we have a couple of cookbooks dedicated to burgers, being this one our favourite. This recipe is our take on an Indian inspired burger recipe that we discovered in that book. It’s delicious, it admits lots of variations, though we like to keep things simple.

You’ll need (serves 2):
200 gr ground chicken
1 tablespoon of seasoning blend (more on that later)
A pinch ground cinnamon
1 tablespoon extra virgin olive oil
4 to 5 tablespoons Greek yogurt
1 garlic clove, grated
2 tablespoons lemon juice
1 tablespoon of cilantro, finely chopped
2 tablespoon of mint leaves, finely chopped
A handful of baby leaves
1 tomato, sliced
Ideally,grilled naan bread. But you can use buns, or toasties or whatever you want.

First, make your very own fresh, fragrant seasoning blend: mix 1 tsp ground cumin, 1 tsp ground turmeric, 1 tsp paprika, 1 tsp ground coriander, 1 pinch of ground cinnamon and 1 pinch ground cardamom. The result is amazingly fresh and quite lemony.

Now, let’s prepare the patties: in a bowl combine the chicken with the seasoning blend and the pinch of cinnamon. Season with salt and mix. Divide the mixture into 2 equal portions and form them into patties slightly thinner at the center than at the edges. This will help having a flat surface once the patties are cooked.

Heat the extra virgin olive oil in a large skillet over high heat. Cook the burgers 10 to 12 minutes, flipping just once.

In the meantime stir together the yogurt, garlic, lemon juice, cilantro and mint. This can also double as your sauce for this delicious recipe so if you have leftovers, you know how to use them.

Now place the burgers on the bread, top with the yogurt sauce, baby leaves and tomato. And there you have it:  a fresh, delicious, light burger that won’t leave you feeling stuffed. If Spring decides to come, this recipe can make any barbacue happy and a little bit different! Now, let’s cross our fingers… In the meantime, we will eat this burger while it rains outisde. Sigh!