Recipe: Curry Chicken Burgers with Carrot Salad

Makes 4 burgers

Carrot salad:

- 3 tablespoons extra-virgin olive oil

- 1 ½ tablespoons fresh lemon juice

- 1 teaspoon Dijon mustard

- ½ teaspoon sugar

- ¼ teaspoon salt

- Freshly ground black pepper

- 3 cups peeled and grated carrots

- 1 tablespoon snipped fresh chives

Burgers:

- 2 tablespoons extra-virgin olive oil

- ½ cup diced red onion

- 2 teaspoons curry powder

- 1 pound lean ground chicken or turkey

- 1 small egg, lightly beaten

- ½ cup fresh bread crumbs

- ¼ cup peeled and grated Granny Smith apple

- ¼ cup mango chutney

- 2 green onions, including green tops, thinly sliced on diagonal

- ¾ teaspoon salt

- Freshly ground black pepper

- Vegetable oil for brushing on grill rack

- 4 hamburger buns, split

- Light mayonnaise (about 2 teaspoons per burger)

1. To prepare salad: Combine olive oil, lemon juice, mustard, sugar, salt and pepper in a large bowl, whisking to blend well. Stir in carrots and chives. Cover and refrigerate.

2. To prepare burgers: Heat olive oil in a nonstick skillet over medium-low heat. Add onion and sauté until soft and lightly browned, about 10 minutes. Add curry powder and stir about 1 minute to mellow the flavor. Transfer to a large bowl and set aside to cool.

3. Add chicken, egg, bread crumbs, apple, chutney, green onions, salt and pepper to cooled curry mixture. Mix until well blended, but try to avoid compacting the mixture. Divide into 4 equal portions and form into burgers. The burgers can be chilled for about an hour for easier handling on the grill.

4. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. When grill is ready, brush rack with vegetable oil. Place patties on rack, cover and cook, turning once, just until the juices run clear when burgers are pierced in the center. During the last few minutes of cooking, place buns, cut side down, on outer edges of rack to toast lightly.

5. To assemble burgers: Spread mayonnaise over the cut sides of the buns. On each bottom half, place a burger and a couple tablespoons of the salad. Add bun tops and serve. Pass remaining salad.

From "Build a Better Burger by James McNair