Tandoori Chicken Burger with Cucumber Raita & Spinach-Apple Salad

Directions

1. Wash and dry all produce; pat the spinach dry if needed.
2. Peel and mince the ginger and garlic; place them in a medium bowl.
3. Strip cilantro leaves from the stems, chop the leaves, and add to the bowl with the ginger and garlic.
4. In a bowl, combine the chicken, bread crumbs, and the curry powder, paprika, and salt; mix with your hands until evenly blended and shape into two patties.
5. Preheat a grill pan, skillet, or grill over medium-high heat and brush or oil the surface lightly.
6. Cook the patties undisturbed for about 5 minutes, then flip and cook 5–7 minutes more until cooked through; transfer to a clean plate.
7. Coarsely grate the cucumber, then wrap it in a clean towel or paper towels to squeeze out excess moisture; transfer to a small bowl and whisk in yogurt and a pinch of salt to make the raita.
8. Juice the lime into a separate bowl; whisk in the oil, honey, and salt to form the dressing.
9. Quarter, core, and thinly slice the apple; add to the dressing along with the spinach and toss to combine the salad.
10. Toast the buns if desired and keep warm.
11. Spread each bottom bun with half of the raita, place a patty on top, top with the remaining raita, then crown with the top bun and serve the burgers with the salad on the side.