Indian Chicken Burgers with Mango Chutney
Published Mar 23, 2011•Updated May 13, 2025
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These Indian Chicken Burgers are packed with warm spices, fresh garlic, and ginger for a fun and flavorful twist on burger night. Topped with a cooling yogurt sauce and served on soft buns, they’re a no-fuss dinner that’s anything but boring!
I’ve always loved Indian dishes and often have fun experimenting with the juxtaposition of the different warm and cooling flavors. This recipe was the result of one such experiment, and it turned out to be a hit. It’s the kind of meal that feels a little different but still checks all the easy, family-friendly boxes I look for in a meal.
If burgers are popular in your house, too, try my Smash Burgers, Salmon Burgers, Quinoa and Black Bean Burgers, Tex Mex Burgers, and Banh Mi Burgers next.
Why You’ll Love It
Texture – Once cooked, these chicken burgers are crisp on the outside and juicy in the center. Then, the toppings add creamy, crunchy components so that each bite delivers a bit of everything.
Weeknight-Friendly – Everything cooks up in under 30 minutes, and you don’t need to bother with the grill unless you want to. A stovetop skillet works just fine.
Healthy-ish – If you know me, you know I’m all about incorporating good-for-you ingredients into my recipes without sacrificing taste or texture. These burgers offer lots of protein and nutrients in a way that is still a lot of fun.
Ingredients
- Mango Chutney – I create a homemade mango chutney using fresh mango, jalapeño, green onions, white vinegar, and fresh lime juice. It’s sweet, spicy, tangy, and refreshing!
- Cucumber Raita – Combine cucumber, plain yogurt, fresh mint leaves, cumin, and salt.
- Ground Chicken – This forms the base of the burgers. You can use white meat or dark meat ground chicken.
- Garlic – Adds a sweet, pungent taste to the burgers.
- Egg – Binds the chicken mixture, holding the patties together.
- Spices – Garam masala, mild curry powder, and salt add warmth and depth to the burgers.
- Panko Breadcrumbs – Japanese-style breadcrumbs are lighter, airier, and crunchier than other breadcrumbs. They add tons of texture to the burgers while helping them hold their shape.
- Buns – You can’t have a burger without buns! I use regular hamburger buns, but Brioche burger buns or potato buns would also be great.
How to Make Indian Ground Chicken Burgers
- Prepare the Mango Salsa – Combine all the ingredients in a bowl, and season to taste.
- Make the Cucumber Raita – Stir all the ingredients in a separate bowl, and add salt as needed.
- Shape the Burgers – Gently mix the burger ingredients in a bowl, and portion the meat mixture into 6 equal-sized chicken burger patties.
- Cook – Grill or cook the burgers in a nonstick skillet over medium-high heat.
- Serve – Toast the hamburger buns, layer all the ingredients, and enjoy!
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- Avoid Overmixing – I like to use my hands to incorporate the burger ingredients evenly without overmixing, which can cause the chicken burgers to become too mushy.
- Keep the Patties Cold – If your burgers warm in your hands while shaping, pop them in the fridge for a few minutes to cool them back down. This prevents them from crumbling and falling apart!
- Use a Meat Thermometer – Eliminate any guesswork when cooking, and use a meat thermometer to ensure the internal temperature of your burgers reaches 165°F.
- Rest Before Serving – You’ll want to dig in right away, but letting the cooked burgers rest for 5-10 minutes before serving will allow the natural juices to redistribute, keeping them tender and juicy.
Frequently Asked Questions
Yes, you can shape the patties and store them in an airtight container for up to one day in the fridge. Or, cook the burgers and prep the mango salsa and cucumber raita. Then, store all the components in separate airtight containers for 4-5 days.
When it comes to burgers of any kind, you can never go wrong with a side of oven baked fries. Or, try options like roasted butternut squash, aloo bhaji, or a quick butter lettuce salad for something a little different.
More Indian-Inspired Recipes
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Indian Chicken Burgers with Mango Chutney
Ingredients
Mango Chutney:
- 1 ripe mango, peeled and diced
- 1/2 jalapeno, finely chopped (optional)
- 2 green onions, white and green parts, thinly sliced
- 1 teaspoon white vinegar
- 1 teaspoon fresh lime juice
Cucumber Raita:
- 1 small cucumber, quartered and sliced
- 1 cup plain yogurt
- 1/2 cup fresh mint leaves, finely chopped
- 1/2 teaspoon cumin
- salt, to taste
For the Burgers:
- 1 1/2 pounds ground chicken breast
- 1 clove garlic, minced
- 1 egg
- 2 teaspoon. garam masala
- 1 teaspoon mild curry powder
- 1/2 cup panko bread crumbs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 hamburger buns
Instructions
- For the mango salsa, combine all ingredients and stir to combine. Taste and add salt or additional vinegar, to taste.
- For the cucumber raita, combine all ingredients and stir to combine. Taste and adjust salt, if needed.
- Combine all ingredients for the burgers and gently combine (clean hands are the best tool) until everything is evenly mixed. Shape into 6 patties. Grill or cook in nonstick skillet over medium heat until cooked through, about 5 minutes on each side.
- Toast the burger buns. Serve the burgers with chutney and raita on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh, dear Jessica! This looks so scrumptious! Yes, being able to have those ripe mangoes will be pretty awesome! How flavorful they must be!!
I made this the other night and my Indian went bananas. I think you could throw some mango in too:
https://www.foodnetwork.com/recipes/aarti-sequeira/lady-marmalade-chicken-salad-recipe/index.html
No sesame seeds for Franklin right?
I was just thinking about chutney yesterday. I’ve never made it but wanted to try. I’m excited to try it…as well as the chicken burgers and raita. We love Indian food as much as we love Thai! Is there a lot of Indian influence in Thailand?
There is so much wonderful Indian food here that it is almost daunting. The Indian spices are abundant, so I’m trying to make more Indian-inspired food. You’ll love these though – let me know how you like them!
I wish I could buy a huge bag of those mangos, you can’t find them in Italy, at least not in Tuscany… Thanks for sharing this recipe, it looks gorgeous.
All of these mangos are such a gift that I barely know how to take advantage – thank you for the reminder though that I should feel fortunate to have it! Plenty of amazing things on your site that are hard to find here though!