This episode covers a Curry Chicken Burger that brings the warm, layered flavors of Indian cuisine to a cast iron pan near you. Ground chicken is seasoned with Penzeys Now Curry, dried jalapeño, freeze-dried cilantro, and raisins; then formed into uniform patties using a burger former and cooked to a safe 165°F / 73°C. The star of the plate is a homemade apricot Major Grey's Chutney. Major Grey's is traditionally made with mango, but apricot preserves make a practical and allergy-friendly swap that delivers the same sweet, tangy, spiced depth without any of the allergen concerns. The burger is served on naan alongside curry bulgur cooked with serrano and a cool yogurt cucumber salad. Along the way, learn why wheat germ outperforms breadcrumbs as a binder in poultry burgers, how flash freezing and vacuum sealing makes weeknight cooking effortless, and why a burger former is worth every penny.

Recipe: https://the-good-plate.com/curry-chicken-burgers/
Burger Patty Former: https://amzn.to/3KJwh8Z
Penzey's NOW Curry: https://amzn.to/4glNOaM

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