Since making and jarring Vadouvan, I’ve been excited to try some recipes with it. First I added it to some creamed spinach, for a fabulous Vadouvan Spinach, and now it was time to try it in chicken burgers.
I wasn’t raised on traditional beef burgers, and I never crave them. I’ve had good ones, my husband’s, actually, but they’re usually so voluminous, especially on a bun. So when I make burgers, whether meat- or fish-based, I eat mine as is. No bun. But they’re always a bit fancy, and always served with a fun, creative condiment.
There is a great recipe on epicurious.com called Bombay Sliders, that I first tried at a Food and Wine Festival. I was thinking about these the other day and they inspired me to come up with my own curried burger using vadouvan, which is actually a French-African curry combo. So here it is.
Vadouvan Chicken Burgers
1.5 pounds chicken – I used half breast, half thighs, well trimmed
2 eggs, whisked
1 small onion, finely chopped
5 cloves garlic, peeled
1/2 cup vadouvan
1/4 chopped cilantro
Panko bread crumbs
Using a food processor, pulse all of the chicken until it is mostly all ground.
In a bowl, combine the eggs, onion, garlic, and vadouvan.
Add the egg mixture and the cilantro to the chicken, and pulse until everything is well incorporated.
It will look like this:
On a plate, combine about 1/2 cup of panko crumbs and a teaspoon of turmeric; I’m only using it for some color.
Put some oil in a small bowl. Oil your fingers, and then form a burger shape with the chicken mixture.
Then dip the burger into the panko-turmeric mixture.
Preheat the oven to 325 degrees Farenheit.
Preheat a griddle over high heat. Add some oil – I used flavorless oil for these burgers. Cook the burgers on the griddle for about one minute or so per side.
When you are done browning them, place them on a jelly-roll pan. I cooked mine for exactly 15 minutes. Just to make sure, I checked the internal temperature to make sure they’d not gone over 155 degrees.
As you can see, these are not overcooked – they are tender and moist.