Tandoori Chicken Burgers With Cucumber Sauce

Tandoori Chicken Burgers With Cucumber Sauce

A sale on ground chicken (almost always cheaper than ground beef) gave us the idea to combine the flavors of tandoori chicken in a burger. The result exceeded our expectations! We will definitely be making this again. Forming and cooking the burgers on a sheet of parchment paper might be a new technique for you, but we found it was an easy way to handle the loose, wet chicken mixture. Chilled and thinly sliced, leftover burgers make great sandwiches or salads.

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  • 1/4 cup plain yogurt, preferably the thicker Greek style, or sour cream (for the sauce)
  • 2 tablespoons mayonnaise (for the sauce)
  • 2 tablespoons finely diced cucumber (for the sauce)
  • 2 teaspoons fresh lemon juice (for the sauce)
  • 1/2 teaspoon ground cumin (for the sauce)
  • 1/2 teaspoon salt (for the sauce)
  • 1/8 teaspoon cayenne pepper, or more to taste (for the sauce)
  • 1-1/2 pounds ground chicken, well chilled (for the burger)
  • 1/4 cup plain yogurt, preferably the thicker Greek style, or sour cream (for the burger)
  • 1 scallion (green onion), white and green parts minced (for the burger)
  • 1 tablespoon minced fresh cilantro or parsley (for the burger)
  • 2 teaspoons minced fresh ginger (for the burger)
  • 1-1/2 teaspoons garam masala (for the burger) (see Note below)
  • 1-1/2 teaspoons salt (for the burger)
  • 1 teaspoon freshly ground black pepper (for the burger)
  • Pita breads, leaf lettuce, and sliced onions and tomatoes, for serving (for the burger)
  • 1/4 cup plain yogurt, preferably the thicker Greek style, or sour cream (for the sauce)


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. Line a rimless baking sheet with cooking parchment or oiled foil. Make the burgers: Put the chicken in a medium mixing bowl. Add the yogurt, scallion, cilantro, ginger, garam masala, salt, and pepper. Form your hand into a claw and mix lightly but thoroughly. The mixture will be rather wet and loose. 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.) When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). 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. Increase the temperature to 325 degrees F and cook the burgers until the internal temperature is 165 degrees F, about 30 minutes more. Remove the burgers from the parchment paper and serve with pita breads, lettuce, onions, tomato, and the sauce. Note: Garam masala is a spice blend used in Indian cooking, and is often sold ready-made in the spice section of supermarkets. If you cannot find it, make your own by combining 1 tablespoon ground cumin, 1-1/2 teaspoons ground coriander, 1-1/2 teaspoons ground cardamom, 1-1/2 teaspoons black pepper, 1 teaspoon cinnamon, and 1/2 teaspoon each ground cloves and nutmeg.