Vadouvan Chicken Burgers


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 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
Ground Turmeric

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.


For my condiment, I added fresh lemon zest and freshly ground pepper to some good mayonnaise, and that was perfect!!! The Vadouvan Chicken Burgers were delicious warm with the lemon-pepper mayo!

16 thoughts on “Vadouvan Chicken Burgers

  1. Wow what a creative take on the burger. I make chicken burgers a lot because my family has high cholesterol and I like to use different spices, but’s brilliant. I cannot wait to try them. They look incredible. Thanks for keeping it fresh in the kitchen, Chef!

  2. Very inventive, Mimi, with a lot layers of flavor and depth of character. It reminds me somewhat of a croquette sans potatoes. You get a nice flavorful, crunchy texture on the outside with the panko yet moist, delicious, meaty interior accented by the lemon pepper mayo. I like this a lot!

  3. These are some deliciously moist and tender burgers. A really great alternative for those watching their diet. I am wondering if you could grill these? Might give that a whirl and let you know how that goes. Mimi, I just realized that I have been missing some of your posts. when I click on your main title it brings me to your welcome page instead of your last post. Going pour myself a cuppa and explore your site. Take care, BAM

    • I’m sure they’re grillable! They could just be completely baked as well, if you are calorie conscious. I wish I could help with the website issues…..

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