Summer brings many easy going gatherings between friends and family. And here in North America, we do love our summer fav’s. Burgers, sausages, hot dogs, pasta and potato salads… you get the idea. Sometimes, it’s nice to add an international flair and give our pallets something different to contemplate.
Here in Toronto, Ontario, we are among some of the most culturally diverse cities in the world. With niches in the city representy so many cultures from around the world, you can get just about any type of cuisine you desire. Some may take more searching out then others, but it’s probably here.
So today, we’re going to add an Indian flair to our typical backyard burgers and do them butter chicken style. Oh yes! Since they’ll be so fragrant and flavour packed, we’ll do them as sliders and serve along side some mint raita and fresh mango watermelon salad, to help cool your pallet.
Ready? This post is packed with THREE recipes! But don’t be intimidated. They are all fairly quick to put together. We’ll start with the sides, get those in the fridge so they’ll be all set when your sliders are finished cooking.
You know what else is awesome about this post? It gives an answer to the question, ‘what the heck do you do with ground chicken?’
Grate the cucumber. Place in cheesecloth or a lint free dish cloth over a strainer, allowing excess water to drain out. About 1/2 hour. Then combine with remaining ingredients in a medium bowl. Cover and chill in refrigerator.
Mango Watermelon Salad
2 cups seedless watermelon, cubed
1 cup mango, peeled and cubed
handful of fresh mint chopped
1 small red onion, finely chopped
3/4 tsp cumin seeds
juice of 1 lemon
pinch salt and fresh cracked pepper
Add all ingredients to a medium size bowl, tossing to mix. Cover and chill in refrigerator.
*Check out this link for an easy way to cube mango
Butter Chicken Sliders
1 lb ground chicken
1 package of butter chicken curry paste
1/4 cup dried bread crumbs
3 cloves garlic, minced
1 Tbsp fresh lemon juice
1 tsp grated fresh ginger
3/4 tsp garam masala
Generous pinch of salt
Fresh cracked pepper (a few turns of the mill)
Slider size buns, for serving
In a large bowl, combine ground chicken, butter chicken paste and remaining patty ingredients, until well combined. Form into slider size patties, dredge lightly in flour. Press a small divot into the middle of each patty. This will help keep the slider from cooking into a ball shape. Cook on the stove top in a pan drizzled with oil, or on the grill (your choice) until centre of patty shows a temperature of at least 165F on a meat thermometer.
*Yields approximately 10 sliders.
Putting it all together…
Warm or lightly toast slider size buns and place butter chicken patty in each. Put a dollop of mint raita on each and top with a thin slice of tomato and cucumber. Add a skewer or toothpic to keep the top of the bun in place. Serve with mango watermelon salad. Any leftover raita can be used as dip for fresh carrot sticks or sliced bell peppers. A bowl of unsalted cashews would be an lovely accompaniment.