Spicy Chicken Burgers

Every time I see that "Jumbaco" commercial from Jack in the Box, I get a little crazed.  If you're not familiar, it starts with a fake commercial for a new product, the Jumbaco: a Jumbo Jack burger nestled between two tacos.  Gross on so many levels.  Then a woman tells Jack that "research shows that normal people..." and I'm waiting for her to say, "...normal people don't want to gorge themselves like that!"  Instead she points out that people like the Jumbo Meal Deal better: a Jumbo Jack burger, two tacos, large fries and a large drink.  And all of this for just $4.29. 

It's no wonder 2/3 of Americans are overweight and that diabetes is at a record high.  So I decided to work on a meal that would be healthier, yet delicious, and cost about the same as the fast food meal deals.  And along came my Spicy Chicken Burgers.  I used organic chicken thighs, tons of spices, a homemade yogurt sauce, pita bread, and whipped up a batch of sweet potato fries on the side.  And it clocked in at $2.71 per person, for a family of 5 (I didn't buy a full 1 1/2 lbs of chicken, which would've served 6). Take THAT, Jack!

Start with some chopped ginger, cilantro and scallions.  People always ask me if they can use the green parts of scallions....YES.  Use all of the scallion, just cut off the ends.

Cut the boneless, skinless thighs into small chunks.  If you're not a fan of chicken thighs, I'm with you, but they are perfect for this dish, since they are more moist than chicken breasts, and they are so economical.  I promise you'll be a fan.

Place the ginger, cilantro, scallions in a bowl and add as many of the spices I suggest.  If you don't have some of them, don't sweat it; use what you've got, because that's probably what you like.  I added paprika, cumin, coriander, madras curry powder, garam masala and cayenne.

Add the chicken and let it sit for about 30 minutes.

Put all ingredients in a food processor and pulse until well combined.  Form into patties and refrigerate for 15-20 minutes.

I used coconut oil to saute the burgers because it lends a nice little background of flavor, but you can use olive oil if you don't have coconut oil (but think about getting it; it's yummy and a good, healthy fat).  Cook about 3-5 minutes per side until cooked through.

You can also bust 'em out in minis and have a slider night.

Next I toasted some cumin seeds in coconut oil until they started to brown (and you can smell it when it's ready....a fine line between perfect and burnt; if you burn them, throw it out and start over.  When I pulled it off the heat, I added a pinch of cayenne and a pinch of coriander.

When it's cooled down, turn it into about 1/2 cup of Greek yogurt, and toss in some diced cucumbers and a pinch of sea salt.

I used a large circle cutter to make my own "bun", but I was just being cute.  You can cut a pita in half and load up the burger (or sliders), along with the yogurt sauce.  If you'd like, add shredded lettuce, tomatoes, and cucumbers, too.

And viola!  The tastiest burger I've had in the longest time.  Super spicy and hearty.  The yogurt sauce is the perfect compliment to the spice of the burger, if you make it with all the spices I used.  Make a simple little salad on the side or  baked sweet potato fries....or maybe both!

Spicy Chicken Burgers

Serves 6

1 1/2 pounds boneless, skinless chicken thighs

4 scallions, thinly sliced

2 tablespoons chopped ginger

2 tablespoons chopped cilantro

1 tablespoon paprika

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon Madras curry powder

1/2 teaspoon sea salt

1/4 teaspoon garam masala

1/4 teaspoon cayenne pepper

1 1/2 teaspoon coconut oil

• Cut chicken into bite-sized pieces and place in a medium bowl.
• Add scallions, ginger, cilantro to the bowl, along with the paprika, cumin, coriander, curry powder, salt, garam masala, and cayenne.  Let it sit for 15-30 minutes.
• Form into 6 patties and let sit in fridge for about 15 minutes
• Heat coconut oil in a large skillet over medium high heat.
• Add burgers and cook 3-5 minutes per side.
• Remove from heat and put into pita halves and drizzle yogurt sauce.

Yogurt Sauce 

1 tablespoon coconut oil

1 tablespoon cumin seeds

1 teaspoon ground coriander

Pinch cayenne

Pinch sea salt

1/2 cup Greek yogurt

1/4 cup diced cucumber

• Heat coconut oil in a small skillet over medium high heat.
• Add cumin seeds and cook, tossing gently until lightly browned, about 2-3 minutes.
• Remove from heat and stir in coriander, cayenne and salt.
• Let cool and fold into Greek yogurt and cucumber.

Hope you enjoy it as much as I did....I ate two people's portions!  I certainly love when I make something that tastes this good....but I also hate it, cuz I eat waaaaay too much of it.  Treadmill tomorrow.

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