Sunday Roast, August 19 – Tandoori Chicken Burgers and Chocolate lemon tartlets for dessert. I basically followed the original Tandoori Chicken Burger
recipe but have notes to improve them for the next time.
Everyone loved the seasonings, which totally ramped up the flavor for turkey burgers (the recipe called for ground chicken but they didn’t have any at the grocery store we go to): 4 green onions, 3Tbsp grated fresh ginger, 2Tbsp lemon juice, 1Tbsp paprika, 2tsp cumin, 1/2tsp ground cardamom, 1/4tsp cayenne pepper – Mix thoroughly (by hand is the easiest way!). Next time we are increasing the seasoning – my family is used to pretty spicy / flavorful dishes so they wanted More of the seasoning.
Used the stove-top grill – obviously her patties were smaller and “flatter” than mine so the burgers took a lot longer to cook (internal temp: 170-degrees F). Next time I will try to make the burgers “smaller and flatter”.
The toppings really MADE the burgers: slices of red onion, cucumber and fresh cilantro and everyone loved the yogurt sauce: fat free plain Greek yogurt, fresh mint, cumin, lemon juice. It was “sharp” with the cumin but creamy.
Plated: The recipe called for Naan
but the only Naan we have available are fairly big so the consensus of the family was to serve the burgers on Sandwich Thins
– they worked perfectly. Side dish: Goya yellow rice
with petite peas.
Dessert: Chocolate Lemon Tartlets – Gluten-free dough baked in a muffin tin then topped with chocolate ganache (light & dark chocolate, butter, and lemon vodka) and a sprinkle of lemon zest on top of a pillow of lemon fluff (heavy cream combined with non-fat lemon yogurt and lemon zest). This was perfect after the spicy burgers – yum!