Butter Chicken Burgers with Mango Chutney

By S H – ON
Butter Chicken Burgers with Mango Chutney
  • Prep Time: 30
  • Total Time: 60
  • Servings: 4

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About this Recipe



2 tbsp (30 mL) Butter
1/2 Onion, finely diced
1 tbsp (15 mL) Garam masala spice
1 tsp (5 mL) Chili flakes (optional)
1/4 tsp (1 mL) Turmeric
1 Tomato, diced
1 Mango, diced
1/2 Red pepper, finely diced
3 tbsp (45 mL) Lemon juice
2 tbsp (30 mL) Brown sugar
1 cup (250 mL) Water
1 tbsp (15 mL) Vegetable oil
1/2 Onion, finely diced
2 Cloves garlic, minced
1 1/2 tbsp (15 mL) Freshly grated gingerroot
1 tbsp (15 mL) Tomato paste
1 tbsp (15 mL) Garam masala spice
1 tbsp (15 mL) Prepared Madras curry paste
1 lb (454 g) Maple Leaf Prime Naturally® Extra Lean Ground Chicken
1 tbsp (15 mL) Cold butter, diced
4 Thin hamburger buns or pieces of naan bread
4 Leaves lettuce
4 tbsp (60 mL) Plain yogurt - dairy free


Heat butter in a small saucepan over medium heat. Add onions, ginger and garlic. Sauté for 2-3 minutes. Add garam masala, chili flakes, and turmeric. Cook 1-2 minutes. Stir in remaining ingredients. Bring to a boil. Reduce heat and simmer 20-25 minutes or until thickened. Cool to room temperature.

HEAT oil in a small skillet over medium-high heat. Add onion, garlic and ginger. Sauté for 2-3 minutes or until fragrant and soft. Stir in tomato paste, garam masala and curry paste. Remove from the heat and cool slightly.

PREHEAT BBQ to medium-high. Lightly coat the grill with non-stick cooking spray.

PLACE chicken, cold butter and cilantro in a large bowl. Add sautéed onion mixture and using your hands gently mix to combine. Form into 4 patties.

GRILL patties for 6-7 minutes per side or until char grilled and the internal temperature reaches a minimum temperature of 165˚F (74˚C).

LIGHTLY toast buns or naan bread on the grill, if desired.

ASSEMBLE burgers by spreading 1 tbsp (15 mL) yogurt on the bottom half of each bun. Top with lettuce, followed by a burger patty, a heaping spoonful of chutney and tops of buns.


Substitute ready prepared mango chutney for homemade.
Leftover chutney can be refrigerated for up to a week.

Garnish with fresh cilantro leaves

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