Preparation Time: 15 minutes

Cook Time: 20 minutes

Cut: Ground chicken


1 red pepper (half to add to ground chicken mixture and half to top burgers)
1/2 red onion, thickly sliced
2 Tbsp (30 ml) curry powder
3 cloves garlic, minced
1 tsp (5 ml) garam masala
2 green onions, chopped
2 tsp (10 ml) ketchup
1 tsp (5 ml) brown sugar
1 tsp (5 ml) soy sauce
1 lb (450 g) ground chicken

4 naan bread or roti (or 4 slices of sweet potato, each 1/2 inch thick,)
Roasted red pepper
Mango chutney

Lime Mint Aioli:
1/2 cup (125 ml) mayonnaise
1 jalapeno pepper
10 mint leaves, minced
2 green onions
2 cloves garlic, minced
1 tsp (5 ml) curry powder
Zest and juice of 1 lime
Salt and pepper to taste


Preheat grill to medium.

Variation: Brush sweet potato slices with oil and wrap in foil. Grill until fork tender. Divide sweet potato slices onto 4 plates then top with burgers, roasted red pepper, mango chutney and Lime Mint Aioli.

Grill red pepper, jalapeno, and red onion for 5 minutes. Cool then peel the skin off the red pepper. Finely chop 1/2 of the red pepper and red onion. Save the jalapeno for the Aioli.

In a food processor, combine jalapeno and Aioli ingredients. Blend until almost smooth. Season to taste with salt and pepper.

In a large bowl, mix together 1/2 red pepper, red onion, curry powder, garlic, garam masala, green onions, ketchup, brown sugar, and soy sauce. Add ground chicken and stir until well mixed. Shape into 4 patties, ½ inch thick. Cover and refrigerate for at least 1 hour (or overnight).

Grill burgers till meat thermometer reads 165F (74C). Put burgers on a naan bread, roti or grilled sweet potato. Top each burger with remaining roasted red pepper, mango chutney and some of the Lime Mint Aioli.