Tandoori Chicken Burgers with Cumin Aioli and Crispy Okra Fries

SERVES 6

GLUTEN-FREE · DAIRY-FREE · PALEO · WHOLE30 · GRAIN-FREE

Total time: 40 minutes

Tandoori chicken is one of those Indian dishes that everyone loves, me included. However, to cook an authentic tandoori chicken, you need a bell-shaped wood-fired clay oven, or tandoor (hence the name). If you own one, that is awesome and I am jealous. But if you don’t, I’ve developed a recipe that borrows traditional tandoor flavors like paprika, cumin, ginger, and garlic and uses them to spice up some easy-peasy chicken burgers instead, along with a cumin-scented aioli for good measure. When I first made this recipe, my husband had three in one sitting! Since then, this recipe has been requested a lot. The flavors are exquisite, and the really good news? These aren’t spicy, so kids love them, too. Pair the burgers with some simple Crispy Okra Fries and you have yourself one amazing weeknight meal.

• for the cumin aioli
• ½ cup homemade mayo
• 2 garlic cloves, minced
• 2 tablespoons fresh lemon juice (1 lemon)
• 1 teaspoon ground cumin
• ½ teaspoon kosher salt
• for the chicken burgers
• 2 pounds ground chicken thighs
• ½ cup finely diced red onion (½ medium)
• 1 large egg, beaten
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• ½ teaspoon paprika
• ½ teaspoon ground coriander
• ½ teaspoon garlic powder
• ½ teaspoon ground ginger
• ½ teaspoon freshly ground black pepper
• 2 tablespoons avocado oil
• to assemble
• Butter lettuce leaves or 6 buns
• ½ cucumber, thinly sliced
• ¼ cup fresh cilantro leaves
• Crispy Okra Fries (recipe follows)

make the aioli In a small bowl or jar, combine the mayo, garlic, lemon juice, cumin, and salt and stir to combine. Taste and adjust the seasoning with more salt, if desired. Refrigerate until ready to serve.

make the chicken burgers In a large bowl, combine the chicken, red onion, egg, curry powder, cumin, salt, paprika, coriander, garlic powder, ginger, and pepper. Use your hands to mix until just combined.

Use a measuring cup to scoop out ½ cup of the meat mixture. Using your hands, form it into a round hamburger patty. Transfer to a large parchment paper–lined plate and repeat with the remaining mixture, until 6 patties are formed.

In a large skillet (preferably cast-iron), heat the avocado oil over medium-high heat. When the oil is hot but not yet smoking, carefully place the patties in the skillet, being careful not to overcrowd the pan. You will likely need to do this in 2 batches. Reduce the heat to medium and sear the patties on each side until golden brown and cooked through, 4 to 5 minutes per side. Transfer the cooked burgers to a paper towel–lined plate and repeat with the remaining burgers.

to assemble Wrap each burger in lettuce leaves or set on a bun. Top with the sliced cucumbers, cilantro, and a dollop of the aioli. Serve with okra fries (if desired) and aioli for dipping.

Crispy Okra Fries

TOTAL TIME: 40 minutes

• 1 pound fresh okra, tops removed and sliced lengthwise
• 2 tablespoons avocado oil
• ½ teaspoon garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Preheat the oven to 375°F. Top a large baking sheet with a wire rack and set aside.

In a large bowl, combine the sliced okra with the avocado oil, garlic powder, salt, and pepper. Toss to evenly coat.

Arrange the okra on top of the wire rack in a single layer. (Do not overcrowd the pan or let any pieces overlap, or the okra will not crisp up. You may need to use two baking sheets.) Roast for 25 to 30 minutes, until the okra is golden brown and crispy. Serve hot.