Curry Chicken Burgers


Sometimes, I struggle with coming up with lunch ideas for school or work. Before, I often found myself lazy and either making something quick, easy, and not at all wholesome, or just eating out. At some point, eating out does take a toll on your wallet.

Fortunately, I’ve got you covered. These curry chicken burgers are really easy to make (see below for a vegetarian option). Who doesn’t like curry? Curried anything is great. You can often make curry-flavoured things, if you aren’t up to eating a bowl of curry and rice. It’ll still give you that flavour you desire, without the richness and the sauce (but that’s the best part!!!).

Since I’ve started entering the realm of cooking more Sri Lankan curries, and being inspired by the spices my mom uses, I need to currify (yes, I just made that up) everything. The flavours of the curry leaves, various spices, and sweetness of the dried cranberries come together to form one heck of a chicken burger. Say goodbye to those frozen, bland patties. You just need one day to make the burgers for the whole week of lunch. Perhaps you might get tired of these, and this might be better suited for a dinner during the week, but these are as easy as it gets, and I never get tired of the taste. You can switch it up by using different fix-ins!

Makes about 4-5 patties

  • 2 chicken breasts    *see note
  • 2-3 tsp grapeseed oil
  • 1/4 tsp fennel seeds
  • 1 tsp minced/grated fresh ginger
  • 2 cloves of garlic, minced
  • 1/4 a small onion, diced
  • 1 green chilli, finely diced (optional)
  • 7-8 curry leaves, roughly chopped
  • 1 tbsp dried cranberries
  • 1 tbsp pepitas (raw pumpkin seeds)
  • 1 tbsp cilantro, roughly chopped
  • 1/2 tsp ground cinnamon
  • 1/2 tsp curry powder *see note
  • 1/4 tsp turmeric
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/4 tsp chilli powder


Preheat oven to 350 degrees F, and line a baking sheet with parchment paper or a silicon baking mat.

Slice chicken breast into chunks and place in to the bowl of your food processor. Set aside. Heat a frying pan on medium heat with the grapeseed oil, and add the fennel seeds, ginger, garlic, onion, and curry leaves. Cook until fragrant and until onion is translucent and has picked up a bit of a colour, about 3 minutes. Add this mixture to the food processor along with the rest of the ingredients and spices. Pulse until everything is combined and broken down.


Shape mixture into burgers (about 4-5 patties), and bake in preheated oven for 15-20 minutes. Remove from the oven and allow to cool slightly.


Serve on burger bun, pita, or wrap with spinach leaves, sliced avocados, or lettuce, and a spread of your choice (like hummus), or be creative with your toppings and fix-ins. Enjoy!



  • For a completely vegan option, use quinoa, chickpeas, or sweet potatoes (or mixture of all) in place of the chicken breast. You may need to add a flax egg (or regular egg, if you are not vegan) as a binder. Breadcrumbs can also work too.
  • You may need to add a dash of salt to the mixture. I don’t add salt because the breasts I buy are pre-seasoned.
  • You can use garam masala in place of curry powder if you don’t have any
  • If serving in a wrap or pita, it may be better to shape them into flat logs (rather than circular for a burger!)
  • Are you bag conscious and not sure what to take your lunch in?  My friend Alicia discusses a stylish way to carry your lunch to work or school on her blog, FruGirl MetroVan
  • Note nutrition info below (approximate):



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