chicken tikka burgers cooked on the Weber Pulse 2000 electric BBQ
Angela Slater
Daughter of a farmer and market gardener so have always had a connection with the outdoors, whether it was keeping animals or producing fruit, vegetables and cut flowers. Along with my work at Hayes Garden World I also have a smallholding, mainly breeding rare breed pigs. I gained an HND and BSc in Conservation and Environmental Land Management, as a result I am an ardent environmentalist and have a keen interest in environmentally friendly gardening. In my time at Hayes I worked for several years in the Outdoor Plant and Houseplant areas

How to cook chicken tikka burgers on the Weber Pulse 2000 electric BBQ

Chicken, Indian spices, salad and mango chutney = perfect alternative burger

This chicken tikka burger makes a fantastic alternative to the usual beef burger and cooks really quickly. In the video Richard Holden, one of the UKs foremost BBQ chefs, and Ian Hodgett, from our own Barbecue Shop here in store, show you how easy it is to create something a bit different. All the work is done beforehand in making the marinade; if you don’t like the tikka just use your own favourite mixture.

 

 

Ingredients:

  • 4 chicken breasts; butterflied and flattened slightly
  • 4 ciabatta rolls
  • mango chutney
  • ½ cucumber; sliced
  • Romaine lettuce; shredded
  • 1 red onion; finely sliced
  • juice ½ lime

Marinade:

  • 2 tbsp tomato puree
  • small pot Greek yogurt
  • 1” fresh ginger; finely grated
  • 3 garlic cloves; finely grated
  • 2 tbsp garem masala
  • ½ teasp cayenne pepper

Equipment:

Combine all the marinade ingredients and place in a bowl or zip lock bag with the chicken for at least 2 hours, making sure the chicken is evenly coated. (Click here to watch the video showing you how to butterfly a chicken breast)

Soak the red onion slices in the lime juice, it just takes away the bitter tang that you can sometimes get with red onions.

The BBQ was set up with the left hand element on full power and the right about half, around 200C; this creates an area of indirect heat which the chicken can be moved to once the outside has been seared.

This is a really easy recipe and requires very little cooking, all the work is in making the marinade. Just grill the chicken for 4 – 5 minutes each side until the core temperature reaches the safe 75C (167F). We lightly sprayed the cooking grate with a little Weber Non-stick Spray Oil, it allows the chicken to release easier from the grate. As the chicken marinade contains yogurt it will stick to the grate so make sure you move it once or twice so that it doesn’t burn.

Lightly toast the ciabatta rolls over the area of indirect heat.

The Weber Pulse 2000 has the iGrill 3 built in and comes supplied with 2 probes but has the capacity to hold 4 in total. We inserted 2 probes, one into a back piece of chicken and one into a front piece, and set the app on the smartphone which alerts you when the correct temperature is reached.

Once the chicken breasts have reached the safe temperature of 75C (167F) remove them and assemble the burgers. Place the Romaine lettuce on the bottom followed by the chicken, cucumber then the red onion and finally the mango chutney. This burger was definitely voted the dish of the day and will be going on the list for the crew to cook at home.