Everyone needs one of those recipes that’s a little more than just meat and potatoes, but easy enough to whip up with things you already have in your pantry. These burgers are basically ground meat and spices, and the naan is just a few ingredients, so they are definitely easy to prep and make, especially once you’ve stocked the spices in your spice cupboard! Garam Masala is a staple at our house…you can find it in the international spice aisle (if you are in Canada, like me!)

Recipe

Tandoori-Spiced Chicken Burgers with Frypan Naan

For the chicken burgers:

1 - 500 g package of ground chicken
1/4 c red onion, finely chopped
1 tsp fresh ginger, grated
2 cloves garlic, minced
1 tbsp lemon juice
2 tsp garam masala
1 tsp each of paprika, salt, tumeric, cumin

For frypan naan:

2 cups all-purpose flour
1 1/4 cup plain yogurt
2 tsp baking powder
1/4 tsp salt
2 tbsp of cooking oil

Directions

Combine all the ingredients for the burgers and mix together by hand until ingredients are well-distributed throughout the meat.
Form into about 6 burger patties. They will be a bit sticky…that’s ok. Put on a tray or plate lined with parchment and chill until ready to grill.
Heat grill to medium heat, line grill with a non-stick grill mat or greased aluminum foil. Remove burgers from the fridge and cook for about 3-4 minutes per side or until middle of burger is no longer pink.
While burgers are cooking, combine naan ingredients in a bowl to create a rough dough. Knead until dough becomes smooth about 3 minutes.
Cut dough into 6 pieces, and roll into long ovals. Heat skillet on medium-high heat. Add cooking oil of choice (I used avocado oil)
One by one (or two by two if you have a large skillet or griddle) cook naan for a couple minutes per side, each side should have brown spots. Remove naan from heat, brush with oil and wrap in foil until ready to use.
When ready to serve, wrap burgers in naan (like a bun) and dress with tzaziki or more yogurt, thinly sliced red onion and cucumber.