Open-faced butter chicken burger

Prep 15 min
Total 25 min
Serves 6

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1/4 cup
chopped cilantro
green onions, thinly sliced
4 tsp
medium curry powder, toasted
1 1/2 tsp
3/4 cup
sodium-reduced butter chicken sauce
3/4 cup
shredded mozzarella
rounds of naan, (optional)
1/2 cup
Indian lime pickle, (optional)
1 1/4 cups
packed baby spinach
cocktail tomatoes, sliced
1/4 cup
chopped cilantro, (optional)
green onions, thinly sliced (optional)


  • GENTLY mix chicken, cilantro, green onions, curry powder and salt in a bowl. Shape into 6 ½-in.-wide patties.
  • PREHEAT barbecue to medium. Oil grill and barbecue burgers, lid closed, about 3 min. Flip burgers and top with butter chicken sauce. Continue grilling, lid closed, until burgers are cooked through, about 3 more min. Top with cheese and cook until cheese is melted, about 1 min.
  • TOP each naan round with lime pickle, spinach, tomato slices and a burger. Garnish with cilantro and green onions.

Kitchen Tip: We like the President’s Choice Blue Menu Butter Chicken Sauce.

Kitchen Tip: Toasting curry powder mellows any bitterness. Cook in a small pan over medium until fragrant, about 2 min.


Calories 308, Protein 30 g, Carbohydrates 5 g, Fat 20 g, Fibre 1 g, Sodium 800 mg. Excellent source of vitamin B6

Chatelaine Quickies: Cheesy camp burgers

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