tandoori chicken burgers


  • 1/4 Cup Yogurt, Plain

  • 2 Tablespoon mayonnaise

  • 2 Tablespoon Cucumber, Finely Diced

  • 2 Teaspoon lemon juice

  • 1/2 Teaspoon ground cumin

  • 1/2 Teaspoon salt

  • 1/8 Teaspoon cayenne pepper

  • 1 1/2 Pound Chicken, ground

  • 1/4 Cup Yogurt, Plain

  • 1 Scallions, minced

  • 1 Tablespoon minced cilantro leaves

  • 2 Teaspoon ginger, minced

  • 1 Teaspoon Garam Masala

  • 1 Teaspoon salt

  • 1 Teaspoon freshly ground black pepper




Make the sauce: Combine the yogurt, mayonnaise, cucumber, lemon juice, cumin, salt and cayenne in a small mixing bowl and whisk to mix. Cover and refrigerate until serving time.


Line a rimless baking sheet with cooking parchment or oiled foil.


Make the burgers: Put the chicken in a medium mixing bowl. Add the yogurt, scallion, cilantro, ginger, garam masala, salt, and pepper. Mix lightly but thoroughly with hands -- the mixture will be rather wet and loose.


Wet your hands with cold water and form four equal-sized patties directly on the cooking parchment or foil. (If not cooking right away, cover and refrigerate.)


When ready to cook, start the Z Grill grill on Smoke with the lid open until the fire is established (4 to 5 minutes).


Carefully slide or lift the parchment paper with the burgers onto the grill grate. (The meat will not come in direct contact with the grill grate.) Smoke for 30 minutes.


Increase the temperature to 325F and cook the burgers until the internal temperature is 165 degrees F, about 30 minutes more.


Remove the burgers from the parchment paper and serve with pita breads, lettuce, onions, tomato, and the sauce. Enjoy!

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