CURRIED CHICKEN BURGER

ground chicken

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner and often less expensive.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides a similar creaminess with added protein.

Defrost chicken thighs in the fridge overnight.

Remove skin from chicken thighs and set aside for crisping.

Cut chicken thighs into smaller pieces and place them in a food processor.

Chop shallot into quarters and add to the food processor along with garlic and ginger.

Process until the mixture reaches the desired consistency.

Add 2 tablespoons of panko breadcrumbs, 1 tablespoon of medium curry powder, 1 teaspoon of sweet chili sauce, and 1 egg to the mixture.

Blend again until well combined.

Transfer the mixture to a bowl and refrigerate for about 30 minutes to settle.

Form the mixture into burger patties, aiming for about 182 grams each to make four patties.

Cover patties with cling film and refrigerate for an hour to an hour and a half.

Prepare chicken skin by seasoning with salt and placing it in the air fryer at 190°C for about 8 minutes until crispy.

Heat a skillet over medium heat and add a bit of butter.

Cook the patties for 6 minutes on one side, then flip them over and cook for another 6 minutes.

Check the internal temperature of the patties to ensure they reach at least 74°C.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens