Spiced Chicken & Cheese Burgers

Dinner · Lunch

Spiced Chicken & Cheese Burgers

Cheese is mixed into these chicken patties, along with ginger, cilantro and warm spices. Toasted potato rolls and a simple hot-sauce mayo make an easy finish.
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Serves
10 burgers

Bring it to the table

About this recipe.

Chicken burgers with ginger, chiles, cilantro and garam masala, served with spicy mayo.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 cup mayonnaise
  • 2 teaspoons hot sauce
  • 7 oz Amul cheese or sharp cheddar
  • 2 lb ground chicken (preferably dark meat)
  • 1 medium red onion (very finely chopped, plus slices for serving)
  • 6 green Thai or small serrano chiles (finely chopped)
  • 3 garlic cloves (finely grated)
  • 1 2-inch piece ginger (peeled and finely grated)
  • 1/2 cup finely chopped cilantro
  • 3 teaspoons Diamond Crystal kosher salt (or 1 3/4 teaspoons Morton for the base recipe)
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • 10 potato rolls (split)
  • 2 tablespoons vegetable oil (plus more as needed for batches)
  • lettuce leaves and sliced tomatoes (for serving)

Mix lightly and cook in batches

Stop mixing once the ingredients are distributed. Leave space around the patties so the pan stays hot and the edges brown.

At the table

Serve the burgers hot on toasted rolls with cool lettuce, tomato and spicy mayo.

The cooking plan

How to make Spiced Chicken & Cheese Burgers.

  1. Mix the mayonnaise and hot sauce in a small bowl and refrigerate until needed. Pulse the cheese into coarse crumbs in a food processor, or chop very finely.

  2. Combine the cheese, chicken, chopped onion, chiles, garlic, ginger, cilantro, salt, cayenne, garam masala and turmeric. Mix just until evenly distributed and form ten patties.

  3. Prepare a grill for medium-high heat. Toast the roll cut sides briefly, about 30 seconds, and set aside. Heat a large cast-iron griddle or skillet on the grill, or over medium-high heat on the stove. Add the oil.

  4. Cook the patties in batches without crowding, about 4 minutes on the first side, then turn and cook about 4 minutes more, until browned and the centers reach 165°F. Add oil between batches as needed.

  5. Spread the roll bottoms with spicy mayo. Add lettuce, a cooked patty, sliced onion and tomato, then close with the tops.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Spiced Chicken & Cheese Burgers

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Chicken burgers with ginger, chiles, cilantro and garam masala, served with spicy mayo.
Print Recipe
Servings: 10 burgers
Course: Dinner, Lunch
Cuisine: Indian-inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

  • 1 cup mayonnaise
  • 2 teaspoons hot sauce
  •  
    7 oz Amul cheese or sharp cheddar
  •  
    2 lb ground chicken preferably dark meat
  •  
    1 medium red onion very finely chopped, plus slices for serving
  •  
    6 green Thai or small serrano chiles finely chopped
  •  
    3 garlic cloves finely grated
  •  
    1 2-inch piece ginger peeled and finely grated
  •  
    ½ cup finely chopped cilantro
  •  
    3 teaspoons Diamond Crystal kosher salt or 1 3/4 teaspoons Morton for the base recipe
  • 1 teaspoon cayenne pepper
  •  
    1 teaspoon garam masala
  •  
    ½ teaspoon ground turmeric
  •  
    10 potato rolls split
  • 2 tablespoons vegetable oil plus more as needed for batches
  •  
    lettuce leaves and sliced tomatoes for serving

Equipment

Large skillet
Grill
Instant-read thermometer
Knife and cutting board
Mixing bowl
Food processor
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Mix the mayonnaise and hot sauce in a small bowl and refrigerate until needed. Pulse the cheese into coarse crumbs in a food processor, or chop very finely.
  2. Combine the cheese, chicken, chopped onion, chiles, garlic, ginger, cilantro, salt, cayenne, garam masala and turmeric. Mix just until evenly distributed and form ten patties.
  3. Prepare a grill for medium-high heat. Toast the roll cut sides briefly, about 30 seconds, and set aside. Heat a large cast-iron griddle or skillet on the grill, or over medium-high heat on the stove. Add the oil.
  4. Cook the patties in batches without crowding, about 4 minutes on the first side, then turn and cook about 4 minutes more, until browned and the centers reach 165°F. Add oil between batches as needed.
  5. Spread the roll bottoms with spicy mayo. Add lettuce, a cooked patty, sliced onion and tomato, then close with the tops.

Notes

The chiles and cayenne make these hot; reduce either to match your preference.
Some cheese may melt out onto the pan. Check the center of each patty for 165°F before serving.

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A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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