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Indian Chicken Burgers with Mango Salsa and Cucumber Raita

Servings: 8
Author: Jess Smith via Inquiring Chef


For the Mango Salsa

  • 1 ripe mango, peeled and chopped very fine
  • 1/2 spicy chili pepper or jalepeno, seeds and veins removed, finely chopped
  • 2 green onions, white and green parts, thinly sliced
  • 1 Tbsp. white vinegar
  • 1 Tbsp. fresh lime juice
  • dash cinnamon

For the Cucumber Raita

  • 1 small cucumber, quartered and sliced
  • 1 cup plain yogurt
  • 1/2 cup fresh mint leaves, thinly sliced
  • 1 tsp. cumin
  • salt, to taste
  • juice squeezed from 1/2 lemon

For the Burgers

  • 1.5 pounds (650 g) boneless, skinless chicken breast halves
  • 1 clove garlic
  • 1 egg
  • 2 tsp. garam masala
  • 1 tsp. Indian curry powder
  • 1/2 cup (25 g) panko bread crumbs
  • 1 tsp. salt
  • 1 tsp. pepper
  • 8 hamburger buns


  • For the mango salsa, combine all ingredients (mango through cinnamon) and stir to combine. Taste and add salt or additional vinegar, to taste. Chill for at least 1 hour before serving.
  • For the cucumber raita, combine all ingredients (cucumber through lemon juice) and stir to combine. Taste and adjust salt, if needed. Chill for at least 1 hour before serving.
  • Combine all ingredients for the burgers (chicken through pepper) in a food processor and blend until evenly combined and chicken is ground into an even, yet textured, consistency. Shape into 8 patties. Grill or cook in nonstick skillet over medium heat until cooked through, about 5 minutes on each side. Serve immediately on buns, topped with chutney and raita.


I used boneless skinless chicken breasts because I find it so easy just to combine everything and pulse it until it has a texture that is easy to shape into patties. The original recipe calls to use ground chicken and mix the ingredients by hand, so use that method if easier.
adapted from, February 2009