These Spicy Masala Chicken Burgers are one of those recipes I keep coming back to all year long. Bold garam masala, fresh ginger, garlic, and cilantro folded into juicy ground chicken for the most flavor-packed burger you will ever make. No fancy shaping needed; just drop the mixture onto a parchment-lined baking sheet, press into patties with a silicone spatula, and bake while you get all your fixings ready
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This Chicken Masala Burger recipe comes straight from my cousin's kitchen - one of the best I've ever had! The patties are naturally gluten-free, packed with Indian spices, and incredibly easy to make, without relying on breadcrumbs or fillers. Over time, I've fine-tuned the spice blend to ensure maximum flavor with minimal effort, making this a go-to recipe for quick, satisfying meals.
What I love most is how effortless it is, just mix, shape, and bake or grill! Plus, no flipping required when baked, making it perfect for busy weeknights as well as for entertaining. If you enjoy these bold flavors, be sure to check out my Indian Sheet Pan Seekh Kebab and Ground Chicken Doner Kebabs - easy, mess-free ways to bring authentic Indian flavors to your table!
With a recipe this simple, you no longer need to wait for a weekend to enjoy delicious chicken burgers. Try these spicy Indian Style Masala Chicken Burgers Today! And if you enjoy Indian spices, try my Spicy Salmon Burgers, Sweet Potato and Black Bean Burgers, and Masala Chickpea Burgers.
Ingredient Highlights
- Ground Chicken - my go-to protein for these burgers because it is lean, takes on spices beautifully, and comes together so quickly. I always reach for ground chicken with a slightly higher fat content, around 93% lean rather than 99%, as it gives you a juicier, more flavorful patty that holds together well without drying out on the grill or pan. Pat it dry with paper towels before mixing to remove any excess moisture that can make the patties difficult to shape.
- Spices - The combination of ground coriander, cumin, and garam masala adds that perfect desi touch to these masala burgers. Coriander adds a warm citrusy note, cumin brings that earthy depth, and garam masala layers the warmth. I always use my homemade garam masala here because the difference in freshness and aroma compared to store-bought is very noticeable in a recipe where the spices are front and center.
- Ginger, Garlic, and Green Chilies - Fresh ginger paste and garlic paste are a must in this recipe, as they add that bold, punchy bite to the patties. I use my homemade pastes for the most authentic flavor, but store-bought works perfectly well, too. The green chilies add a bright heat that contrasts with the warmth of the dried spices. Start with one chili if you are sensitive to heat and work up from there. For kids or spice-sensitive guests, skip the green chili entirely, and the burgers are still packed with flavor.
- Quinoa - This is my secret weapon ingredient and the one that always surprises people the most. Cooked quinoa mixed into the patty does two things beautifully. It adds a wonderful, subtle crunch and is a great way to incorporate quinoa in meals. I use my Instant Pot Quinoa recipe for perfectly cooked, fluffy quinoa every time. Make sure it is completely cooled before adding to the meat mixture, as warm quinoa can make the mixture sticky and difficult to shape.
How to Make Chicken Burgers
Preheat the oven to 375 degrees. Line a large baking tray with parchment paper and spray olive oil over it.
How to cook chicken burgers on an outdoor grill
Preheat the grill to 375 degrees. Line the grill with aluminum foil and spray oil over it.
Press the middle of the patty with the back of a spoon.
Serving
Classic toppings such as lettuce, tomato, and onion work really well on this burger. Love spicy? Add some tangy-hot pickled jalapenos. For the sauce, you can spread mayonnaise and ketchup or spice it up with sriracha mayo. I love to pair these spicy chicken burgers with my delicious Mango Cucumber Salad.
These chicken burger patties are naturally gluten-free! For a fully gluten-free meal, skip the buns and use large lettuce leaves to wrap around the patty, or stack a leaf on both the top and bottom. It adds a refreshing crunch and makes for a light, delicious alternative!
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Masala Chicken Burgers
Recipe Video
Ingredients
Burger Patties:
- 1 pound ground chicken
- ½ medium onion diced finely
- 3 garlic cloves pressed
- 1 teaspoon ginger grated
- 2 green chilies minced
- 1 tablespoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon ground cumin
- ½ cup quinoa cooked (optional)
- ½ cup cilantro chopped
- 1½ teaspoons kosher salt
- 1 tablespoon olive oil
To Serve:
- 4 burger buns
- 2 lettuce leaves
- 1 tomato sliced
- 1 medium red onion sliced
Sririacha Mayo
- ¼ cup mayonnaise
- ¼ cup sriracha sauce
Instructions
- Preheat the oven or grill to 375 degrees. Line a large baking tray with parchment paper and spray olive over it. Keep aside.
- In a medium mixing bowl add all the ingredients for burger patties and mix well.
- Flatten the mix in the bowl and then make 2 cross slits in the middle to divide the mix into 4 quarters.
- Use a spoon or spatula shape each quarter into a round ball and drop it on the lined tray, 3 to 4 inches apart from each other Shape into a round circle with a spoon and then gently press the meat into a flat 3 to 4-inch patty. Press the middle of the patty with your thumb or back of a spoon, this will allow the patty surface to cook flat and not puff up.
- Lightly spray over the burgers and cook in the preheated oven for 25 minutes. No need to turn halfway over.
To cook on grill:
- Preheat the grill at 375 degrees. Line the grill with aluminuim foil and spray oil over.
- Place the ground chicken mix on the foil with 3 to 4-inch space around each patty. Shape into a round circle with a spoon and then gently press the meat into a flat 3 to 4-inch patty. Press the middle of the patty with your thumb or back of a spoon. Cook for 8 to 10 minutes and then flip over and cook the other side for an additional 8 to 10 minutes.
Sriracha Mayo
- To make quick homemade sriracha mayo, simply stir together mayonnaise and sriracha sauce. Add more or less sriracha depending on the level of spice you like. I usually do half mayo and half sriracha for a spicy creamy sauce.
Serving
- Lightly toast the burger buns on a preheated cast iron griddle, optionally drizzling some olive oil on the cut side for extra flavor.
- Start with a crisp lettuce leaf on the bottom bun, then place the juicy, spiced chicken patty on top.
- Add a slice of onion and tomato, then finish with a dollop of sriracha mayo for a bold, flavorful kick.
Nutrition
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Mary Kate Dillon says
Just made these tonight, absolutely delicious! I would flip them halfway through, to brown both sides.
Archana Mundhe says
Thank you for the lovely feedback!
Monica says
Looks yum! I want to make this for hosting. How far in advance can I make the raw chicken mixture?
Archana Mundhe says
You can make the mixture upto a day ahead. Keep it in an airtight container.
Danni Eldred says
Insanely delicious. I made the burgers a little smaller, seven instead of four of them. I put mint chutney on one side of the bun and the spicy mayo on the other. I will definitely make this again. Thank you.
Archana Mundhe says
So glad you loved it! Making smaller burgers is such a fun idea—and that combo of mint chutney and spicy mayo sounds so good. Thanks for trying the recipe, and I’m so happy it’s a repeat for you!
Priya Cheeran says
Love this recipe but, how can I make it with less calories?
Archana Mundhe says
Best way to serve it low calories is to skip the buns and instead use lettuce as a wrap. Or serve it with a side salad. There are also thin low carb/calorie buns you can use.
Kruti Patel says
Can you freeze the chicken burgers before cooking them? How long are they good for
Archana Mundhe says
Yes, you can freeze uncooked chicken burgers. Just shape the patties, freeze on a tray until solid, then transfer to a freezer-safe bag. They’ll stay good for up to 3 months. Cook directly from frozen (add a few extra minutes) or thaw in the fridge overnight before cooking.