Masala Chicken Burgers

These Masala Chicken Burgers are packed with classic Indian spices, cilantro, and baby spinach to create an insanely flavorful (and leaner!) homemade burger. It's an easy chicken patty recipe made with a unique touch-less patty technique, then cooked on the Stove, Grill, Oven or Air Fryer.

Indian Spiced Chicken Burger

What makes this homemade burger recipe so special? Ground chicken! And a TON of Indian flavor.

My girls absolutely love these moist and juicy burgers and hubby and I have the low-carb option of enjoying them delicately wrapped in crunchy lettuce wraps.

These Indian Spiced Chicken Burgers are jam-packed with spices, easy to prepare, cooked in one of four ways and freeze beautifully, so you can enjoy burgers year around, not just summertime!

If that doesn't get you in the mood for chicken burgers, I like to think the Fry sauce that gets slathered on toasted burger buns might change your mind. 🙂

Lean Ground Chicken Burger Recipe

This ground chicken burger is insanely delicious and offers a lighter, more satisfying meal. I love this recipe because:

• Ground chicken is leaner and lower in calories as compared to ground beef
• The burger patties are naturally gluten-free with no breadcrumbs insight
• The preparation follows the 'Touch-less Patty' technique that requires a spoon, some water- so no messy hands
• It's cooked in one of four ways (Stove, Grill, Oven, Air Fryer) which makes it a year-round recipe
• These burgers are great for meal prep and freeze beautifully with a few parchment paper liners
• It offers a Build-Your-Own-Burger experience with a number of different sauce and topping variations
• It can be transformed into a Low-Carb meal with the simple swap of a bun for crunchy lettuce wraps

Ingredients - Notes & Substitutions

The ingredient list for these masala chicken burgers starts with ground chicken, then follows along with a few classic aromatics, cilantro, baby spinach, Indian spices and a burger toppings bar!

• Ground Chicken: Look for ground chicken next to the whole chicken breasts and thighs in the grocery store.
  • Both white and dark meat will work here, so choose whichever you prefer.
  • Here's a shopping tip --> I like to do a little digging and pick the ground chicken with the farthest expiration date so I know it's fresh.
  • Ground turkey is another great substitute if chicken isn't unavailable.
• Chiles: Use two serrano chiles or one jalapeno.
  • Keep in mind that most of the heat is in the seeds and ribs, so make sure to remove these for a milder burger (like I did).
  • If you simply don't like spice, feel free to omit the chiles all together and substitute an equal quantity of green bell pepper instead.
• Spinach: I highly recommend a heaping cupful of chopped baby spinach. It adds wonderful color, volume, and a boost of nutritional value. It also keeps the patty moist.
• Chaat Masala: A popular spice blend which adds a nice zing to the burgers. If you don't have it, a teaspoon of lime juice is the closest substitute.
• Buns: Whole wheat burger buns are always my go-to for any homemade burger, but choose your favorite.
  • The key is to make sure it is a soft bun rather than hard kinds (ciabatta, foccacia).
  • Plain or sesame seed hamburger buns would be a great option.
• Condiments: Ketchup and mustard are wonderful, but the Indian flavors really amplify with a homemade sauce.
  • Fry sauce, sriracha mayo, cilantro chutney or mint chutney pair well for an exceptionally flavorful meal!
• Toppings: I love to include classic toppings like lettuce and tomato, but I take the onions up a notch by grilling them in a nonstick skillet or outdoor grill. This step is completely optional but adds a lovely charred flavor to the burgers (how-to instructions below).

How To Make Homemade Chicken Burgers

These wonderfully spiced masala chicken burgers are prepared following the Touch-less Patty technique, then cooked in one of four ways - Stove, Grill, Oven or Air Fryer!

Step 1. Make the Patties

• Mix Ingredients: In a large mixing bowl, add ground chicken, olive oil and all the other ingredients. Using a fork or spatula, mix everything really well. (pic 1)
• Taste test: Add about a teaspoon measure of the chicken patty mix to a bowl or a plate and microwave on high for 12-14 seconds, or until the mix cooks through. Check for taste and make adjustments accordingly. (pic 2)
• Divide portions: Using a large spoon, roughly score the ground chicken mix in the bowl into 4 portions (or more depending on the size you want). (pic 3)
• Shape Patties using a spoon: Line a baking sheet or board with individual patty sized parchment squares. Fill a bowl with tap water. Using the spoon, scoop out one portion and place it on the parchment liner. Dip the spoon in water and start shaping the patty, smoothing it into a round even-sized patty. (Water helps smooth the surface and shape the patties). If making it in the oven, do this step directly on a lined baking sheet. (Pics 4).
• If grilling it outdoors, in the oven or air fryer, gently press down the spoon in the middle, creating a small depression. This prevents the patty from puffing up in the middle. Skip this step if cooking in a skillet.
• Continue the same process with the remaining patties. Once ready, stack them together using a parchment liner to separate them. At this point, you can freeze any excess patties in a large ziplock bag (see instructions below).

Step 2: Cook the Patties

For cooking, use one of the following methods:

1. Stovetop

• Heat a wide non-stick pan on medium-high heat. Wait for it to get hot, about 2-3 minutes, then add about a couple of tablespoons of olive oil. Add the chicken patties without overcrowding the pan. (pic below)
• Cook for 5 minutes, then flip and cook another 5 minutes, or until cooked through. If using a meat thermometer, the center of the patty should record a temperature of 165°F or higher. Remove and keep aside. (pic below)

2. Outdoor Grill

• Heat a grill on medium-high heat (or 375°F). Place a large piece of aluminum foil and grease it with cooking spray or brush with olive oil.
• Place the chicken patties on the greased foil. The foil ensures even cooking of the chicken patty and prevents it from sticking or burning.
• Cook for 6-7 minutes on the first side, flip and cook another 6-7 minutes, or until it cooks through. (pic below)

3. Oven Broiler

• Place the patties on a lightly greased aluminum lined baking sheet. Arrange the top rack so there is a 3-inch clearance from the broiler plates.
• Place the sheet on the top shelf and broil for 8 minutes. Remove the tray, flip the burgers and cook another 5-6 minutes on the second side, or until cooked through.

4. Air Fryer

• Grease the fryer basket with cooking spray or brush it with olive oil. Place 2 patties at a time. Slide the basket back in position and cook at 360°F for 8 minutes.
• Remove the basket, flip the burger patties and put it back in for another 5-6 minutes, or until the chicken cooks through.

Bonus 'Optional' Step: Grilling Onions

• Peel and cut a large onion into ¼ inch slices. Heat a skillet on medium-high heat and add a tablespoon of olive oil. Add the onion rings and sprinkle a pinch of salt. This helps them caramelize faster.
• Flip onion rings after 2 minutes and cook for another 2 minutes on the other side. The same process can be followed on the grill or air fryer. Remove the grilled onions and keep aside for later.

Step 3: Build the Burgers

• Spread some butter or olive oil on your burger buns and lightly toast them in a skillet, air fryer or grill. Spread a generous layer of fry sauce or your preferred condiment, on the top and bottom bun. (pic 1)
• Layer in the following order to preserve maximum crispness of ingredients - lettuce, burger patty, grilled onions, tomato slices and finally the top bun. Enjoy! (pic 2, 3, 4). Enjoy with a side of homemade French Fries!

Variations in Chicken Patty Toppings

One of the best parts about making homemade burgers is building your own burger! I always make sure to include the usual burger toppings - lettuce, tomato, onions. For an extra kick, you can add condiments like pickled jalapeno or pepperoncini.

But the sauce really makes these chicken burgers shine. Some of my favorite condiments that highlight all those Indian spices include Sriracha mayo, fry sauce, cilantro chutney and mint chutney.

Use Lettuce Wraps for a Gluten-Free, Low-Carb Meal

On days when hubby and I want a low-carb meal, lettuce wraps come to the rescue. This makes the recipe entirely gluten-free, too! We swap the hamburger buns for crunchy, large leaf lettuce such as romaine, green leaf or butter.

Storage & Freezing Instructions

These chicken burgers are wonderful for meal prep since they freeze beautifully. When I have the time, I like to double the recipe and keep the extra patties in my freezer.

• Cut up parchment squares or use pre-cut ones. You will need 8 parchment squares for every four burgers (top and bottom).
• Once the burgers are shaped on the parchment liner, stack them together with another parchment liner and place them in a plastic freezer storage bag. (Pic 1-3)
• Seal tight, label, date and store in the freezer for up to 1 month for best results. (Pic 4)
• Thaw them overnight in the refrigerator the day before you want to make them. When ready to enjoy, cook in one of the four methods as instructed.

Recipe Tips & Notes

• Ground turkey (white or dark) is a wonderful substitute. Just like chicken, turkey is another lean ground meat that plays particularly well with the masala spices. Turkey is poultry, so cook it just as you would the chicken, or until the internal temperature reaches 165 degrees F on an instant-read thermometer.
• Use spinach for extra volume and nutrition. The spinach is optional, but it adds a generous amount of volume and nutritional value. It also gives me an excuse not to have to make a salad. 🙂
• If Chaat masala is unavailable, a teaspoon of lime juice is the closest substitute.
• Do a taste test- this is the only time you can adjust the seasoning to your liking.
• Cut a sheet of parchment paper into 8 squares. This makes the touchless patty technique much easier. Plus, it creates a seamless approach to storing and freezing the patties.
• Create a divet for grilled burgers. The ground meat has a tendency to puff in the center when grilled at such a high heat, which can lead to uneven cooking. A quick trick to prevent this - use the spoon and create a shallow impression in the center of the burger patties before grilling.
• Use a sheet of aluminum foil on an outdoor grill. The foil ensures the chicken burgers cook evenly. Just make sure to lightly grease it with cooking spray or olive oil to prevent sticking.
• If making the grilled onions, add a pinch of salt at the beginning. This helps the onions release their juices and caramelize faster.
• Bun, sauce, lettuce, burger patty, grilled onions, tomato slice, sauce, bun. This is the ideal order in my opinion to ensure maximum crispness!
• Double the recipe and freeze. This recipe can easily be doubled for easy meal prep. Simply score the mix into eight portions rather than four and prepare 16 parchment liners. Once the burgers are shaped on the parchment liners, stack them together with another parchment liner and place them in two plastic freezer storage bags. Seal tight, label, date and store in the freezer for up to 3 months.

More Sandwich Recipes From My Kitchen

• Veggie Burger: Golden brown bean-patty sandwiched between butter-toasted buns and smothered in sweet and spicy Sriracha-mayo sauce.
• Quinoa Veggie Burger: Quinoa, potatoes, peas, onions and Indian spices create a tasty vegetarian burger patty
• Tandoori Chicken Sliders: Mini-burgers made with marinated grilled chicken, buttery-soft slider buns and dressed with a spicy cilantro-chutney spread

📖 Recipe