D’Italiano® Crustini Buns paired with this quick, simple & mildly spiced curry chicken burger recipe will bring a hit of unexpected, welcome flavour to the summertime grill.
Our family hits the grill pretty hard during the summer months. At least half of our meals from simple steaks and chops to chicken and even pizza come off our backyard grill.
That doesn’t mean we do the same old thing every time we grill. We mix it up a lot with different flavours and ingredients. These Curry Chicken Burgers are a great example.
Everything that comes off the summer grill need not be coated in BBQ seasoning or slathered in sticky barbecue sauce. Not that I have any objection whosoever to the idea. It’s just that switching things up a lot can make for more interesting meals that the family looks forward to.
These chicken burgers are a great compromise for our family. Half of us like a spicy curry and half of us prefer the milder side. These milder spiced burgers are not spicy hot at all but they still pack a favour punch.
Need more great recipe suggestions for summer burgers and sandwiches? With many more summer days ahead of us and many more great recipes from all across the country to be found in the 150 Buns of Summer celebration. Be sure to follow all of the recipes, a new one each day over at the 150 Buns of Summer Facebook Page or at , Chatelaine Magazine’s 150 Buns of Summer page.
Like this Curry Chicken Burgers recipe?
You’ll probably want to check out our Italian Herb & Parmesan Burger with Sundried Tomato Mayo too!
- 1/2 cup thick yogurt
- 1/4 cup deseeded , finely diced cucumber
- 1 1/2 tsp yellow curry powder
- 1 clove minced garlic
- 1 tbsp chopped fresh coriander leaves (optional)
- pinch salt and pepper to season
- 4 Villagio Crustini Buns
- 4 boneless skinless chicken breasts , finely diced
- 1 clove minced garlic
- 1 tbsp yellow curry powder
- 1/2 tsp powdered ginger
- 1/4 tsp cumin
- 1 tbsp chopped coriander leaves (optional)
- salt and pepper to season
For the raita, simply mix all of the ingredients together before preparing the chicken burgers.
Finely dice the chicken breasts, then mix thoroughly together with the garlic, curry powder, ginger, cumin, chopped coriander, salt and pepper.
Form into 4 burger patties about 4 inches across. Wetting your hands with cold water helps to keep the meat rom sticking to your hands.
Heat your grill to medium heat and lightly oil the surface just before you place on the burger patties.
Grill for about 5 minutes per side until fully cooked.
Serve on D’Italiano® Crustini Buns that are lightly toasted on the grill, along with lettuce and the prepared raita.
Rock Recipes is pleased to have D’Italiano® Original Crustini Buns as sponsor of this recipe post. Both product and compensation were provided by the sponsor. All opinions expressed here are strictly my own.