Recipe

Step 1: Place the minced chicken in a bowl. Add the garlic, egg, curry powder, 1/2 cup of breadcrumbs, salt and pepper. Mix together. The chicken should be quite moist and just loosely bound. Add more breadcrumbs if necessary.

Step 2: Shape into 3 patties or 6 mini-patties. They will feel sticky and be more delicate than minced beef. Make a small indentation about the size of a quarter in the middle of each burger to ensure a flat cooked burger, not one that all your condiments will slide off.

Step 3: Brush the patties with vegetable oil and grill the large ones for approximately 5-6 minutes per side or until cooked through. The mini-patties will take approximately 3-1/2 to 4 minutes per side.

Step 4: Toast or heat the burger buns. Spread the chutney on the bottom part of the bun. Place the greens on the chutney. Put the hot burger on the lettuces. Spoon the raita over the chicken and top with the other half of the bun. If using bread, lightly grill or toast the bread and build the open-faced sandwich on a single slice in the same way.

Raita

Step 1: If you have time, drain the yogurt for up to 1 hour, to thicken.

Step 2: Lightly toast the cumin in a dry frying pan at medium-high for about 30 seconds.

Step 3: Pat the grated cucumber dry with a paper towel. Add the cucumber, tomato, mint (if using) and white pepper to the yogurt and mix. Keep cool until serving time. The raita can be made the day before and held in the refrigerator, but you may have to drain off some liquid. The burgers can also be made beforehand, but bring them to room temperature before cooking.

See more recipes from Linda Haynes.

Reprinted with permission from Linda Haynes’ The Ace Bakery Cookbook (2003 Whitecap Books).