Open-faced butter chicken burger

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15 min


25 min



Open-faced butter chicken burger

Photo, Erik Putz.


  • 900 g ground chicken
  • 1/4 cup chopped cilantro
  • 3 green onions , thinly sliced
  • 4 tsp medium curry powder , toasted
  • 3/4 cup butter chicken sauce
  • 3/4 cup shredded mozzarella
  • 6 rounds of naan , (optional)
  • 1/2 cup Indian lime pickle , (optional)
  • 1 1/4 cups packed baby spinach
  • 2 cocktail tomatoes , sliced
  • 1/4 cup chopped cilantro , (optional)
  • 2 green onions , thinly sliced (optional)


  • GENTLY mix chicken, cilantro, green onions, curry powder and salt in a bowl. Shape into 6 ½-in.-wide patties.
  • PREHEAT barbecue to medium. Oil grill and barbecue burgers, lid closed, about 3 min. Flip burgers and top with butter chicken sauce. Continue grilling, lid closed, until burgers are cooked through, about 3 more min. Top with cheese and cook until cheese is melted, about 1 min.
  • TOP each naan round with lime pickle, spinach, tomato slices and a burger. Garnish with cilantro and green onions.

Chatelaine Quickies: Cheesy camp burgers

Nutrition (per serving)

  • Excellent source of
  • vitamin B6

Kitchen Tip: Toasting curry powder mellows any bitterness. Cook in a small pan over medium until fragrant, about 2 min.