Ok, I’ll admit, the photos I took on the preparations for this post are sub-par compared to usual, I wasn’t even sure if I would end up posting this, but the recipe is SO delicious I just had to! I was quite distracted in the whole process of making this meal, but it turned out wonderfully, and the pictures I did manage to get still make my mouth water so I thought it just wouldn’t be right NOT to share with you all!
I went over to my friends the other night for dinner, a little girls night to catch up, drink some wine, and make some yummy food. We decided on chicken burgers, and then she said she’d leave the rest up to “Nutritionist in the Kitch”. So, as I was brainstorming, I remembered the little pack of tandoori spice I had sitting in my cupboard at home.
“Tandoori chicken burgers! Yes!…
But… what would make them even better??… some kind of sauce… or salsa... with some kind of fruit…. like mango! Mango and tandoori flavors go so well together… ohhh and avocado… that’s SO good with mango, mmm and cilantro, and tomatoes, and onion, and lime.
(that was my internal dialogue…it’s totally how I talk to myself)
The menu was set, and I just had to pick up the ingredients before heading over to my friends place.
I decided to bring a long my camera to snap some pics and maybe do a post out of the recipe. So as we cut up all the ingredients for the salsa, I snapped a couple pics and continued to chat and drink my delicious, cold, sauvignon blanc, which was oh so perfect for a warm, summer, Friday night!
The salsa ingredients looked so gorgeous together, before I mashed them all up… I mean look at the colors! You know how I always talk about “eating the rainbow” (not like skittles) in terms of bright nutritious natural colors coming from wonderful whole foods! This was definitely a rainbow-of-a-salsa!
Then of course, in the midst of all our chit-chat, I forgot to take a picture of the chicken burger making process, and the salsa all ready to go in the bowl! So the rest are pictures of the finished product instead which I hope will suffice!
The burgers are SO easy.
I mean SOOO easy.
Here’s what’s in them… extra lean ground chicken breast (you could easily use turkey, OR salmon filets run through a food processor would be wonderful too!), egg whites, tandoori spice mix, salt, pepper, and cilantro.
That’s it, that’s all. Perfect for all you folks who need a gluten free burger option – the eggs work well enough to bind the chicken, and no grain, flour, or breadcrumbs needed!
Now, because I can eat gluten no problem, I had bought some fresh bakery buns from Wild Earth Bakery… 12-grain, fluffy, fresh deliciousness. Those who need to stick with the gluten free… just sub in some gluten free buns!
While the burgers grilled up, the salsa sat and chilled for a bit, the fresh flavors developing with every minute that passed.
Then, when the burger patties were cooked, on the bun, topped with a huge dollop of salsa they went.
That was it! Even though we didn’t use any other sauces, cheese, or toppings, you wouldn’t believe the bursting flavor you get with each and every bite!
It was a perfect, easy, low maintenance dinner, that we were able to throw together while chatting away, enjoying our wine, and paying not-so-close attention to the cooking.
We enjoyed our burgers with a side salad, and of course, a little more wine!
It was a great night, and we both felt satisfied with a healthy, wholesome, fresh, dinner! Summer BBQ nights are honestly my favorite!! Here’s to many more this year!
- 500g extra lean ground chicken breast (or turkey breast)
- 1 tablespoon tandoori spice mix (I used Fusion Spice Works brand, but there are many others available, just be sure to avoid those with added sugars, or artificial ingredients, or MSG)
- 2 tablespoons egg whites
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup chopped cilantro
- For The Salsa
- ½ avocado, diced
- 1 small mango, diced
- ¼ cup diced tomato
- 2 tablespoons diced red onion
- 2 tablespoons chopped cilantro
- 1 tablespoon fresh lime juice
- salt and pepper to taste
- 4 whole grain or gluten free (whole grain) buns
- In a large bowl combine all of the burger ingredients, mix well.
- Form 4 patties, the mixture can be a little sticky so it's advisable to work with wet hands.
- Set patties on a plate while the BBQ heats up.
- In another bowl combine all of the salsa ingredients, mix well, and mash slightly to work the avocado into a paste consistency.
- Set in the fridge to chill while making the burgers.
- On a heated grill, place the burgers. Allow them to cook almost fully before flipping (if you flip too soon the burgers are more likely to stick).
- Flip and grill on the other side for about 3-4 more minutes.
- Internal temperature should read 170 degrees fahrenheit.
- Assemble burger patties onto a whole grain/gluten free bun, top each patty with a large dollop of salsa, about 2 tablespoons.
Nutritionist in the Kitch