Cauliflower Chickpea Burgers- Tandoori Chicken- Franks & Chocolate Chip Muffin Recipe

Last Updated on 1 month by Neha Deshmukh

Cauliflower Chickpea Burgers, Tandoori Chicken, Franks & Chocolate Chip Muffins

Hey everyone! Sometimes, you just crave a little bit of everything, right? A mix of flavors, textures, and cooking styles. That’s exactly what this recipe collection is all about. We’re diving into a fun spread – vibrant Cauliflower Chickpea Burgers, flavourful Tandoori Chicken, classic Franks, and sweet Chocolate Chip Muffins. It’s a bit of a feast, perfect for a weekend get-together or when you just want to treat yourself. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just one recipe; it’s a mini-menu! You get a healthy veggie burger, a taste of India with the Tandoori Chicken, a quick and easy grilling option, and a comforting sweet treat. It’s a great way to satisfy different cravings all in one go. Plus, it’s surprisingly manageable – we’ll break it all down step-by-step.

Ingredients

Here’s what you’ll need for all four recipes. Don’t worry, we’ll separate things out as we go!

• Cauliflower Chickpea Burgers: 1 head cauliflower, 1 teaspoon salt, 15 oz chickpeas (1 can, drained, rinsed), ½ cup small onion (finely chopped), ½ cup red bell pepper (finely chopped), 1 tablespoon ginger garlic paste, 2 tablespoon fresh cilantro (finely chopped), 1 teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon curry powder, 1 teaspoon coriander powder, 1 teaspoon cayenne pepper, 4 Ball Park Tailgaters Crustini Buns
• Tandoori Chicken: 2 Tyson Chicken breasts (thawed, cut into pieces), 1 tablespoon ginger and garlic, 2 tablespoon tandoori masala, 1 tablespoon paprika, 1 teaspoon Cayenne pepper, 1 tablespoon pepper, juice of 1 lemon, 1 teaspoon salt, 2 tablespoon fat-free sour cream/Greek yogurt, 1 tablespoon Cajun seasoning
• Franks: 4 Ball Park Beef Franks, 4 Ball Park Tailgaters Brat Buns
• Chocolate Chip Muffins: 1 cup all-purpose flour, 1 teaspoon baking powder, ¾ cup granulated sugar, ½ teaspoon salt, ¾ cup Country Crock Original, 1 large egg, 1 teaspoon vanilla extract, ¾ cup milk, 1 cup semi-sweet chocolate chips

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind.

• Tandoori Masala: This is the heart of the Tandoori Chicken. You can find it at most Indian grocery stores, or even in the spice aisle of larger supermarkets. Different brands have slightly different blends, so feel free to experiment to find your favourite!
• Cajun Seasoning: I love a good kick, but Cajun seasoning can vary a lot in heat. Start with a tablespoon and taste as you go. Some blends are much spicier than others.
• Country Crock: I use this as a plant-based butter alternative in the muffins. It works beautifully and keeps them nice and moist. You can, of course, use regular butter if you prefer!
• Chickpeas: Make sure to rinse and drain the chickpeas really well. This helps the burgers bind together.

Step-By-Step Instructions

Okay, let’s get cooking! We’ll tackle each recipe one at a time.

Cauliflower Chickpea Burgers:

1. Preheat your oven to 350°F (175°C).
2. Grate the cauliflower. Don’t be shy! Then, toss it with the 1 teaspoon of salt and let it sit for about 10-15 minutes. This draws out some of the moisture.
3. Now, this is important: squeeze out as much water as you can from the grated cauliflower. Seriously, get in there with your hands!
4. In a large bowl, combine the squeezed cauliflower, chickpeas, chopped onion, red bell pepper, ginger garlic paste, cilantro, turmeric, cumin, curry powder, coriander powder, and cayenne pepper. Mix well.
5. Form the mixture into patties. They should hold together pretty well, but if they’re too wet, add a little more chickpea flour or breadcrumbs.
6. Bake for 20 minutes, flipping halfway through.
7. Serve on buns with your favourite toppings!

Tandoori Chicken:

1. In a bowl, whisk together the ginger garlic paste, tandoori masala, paprika, cayenne pepper, pepper, lemon juice, salt, and yogurt.
2. Add the chicken pieces and coat them thoroughly with the marinade.
3. Cover and refrigerate for at least 3 hours, or even overnight for maximum flavour.
4. Grill or broil the chicken until the internal temperature reaches 165°F (74°C). Keep a close eye on it to prevent burning!

Franks:

1. Grill the Ball Park Beef Franks until heated through and slightly charred.
2. Place in buns and add your favourite condiments. Simple as that!

Chocolate Chip Muffins:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, whisk together the flour, baking powder, sugar, and salt.
3. In a separate bowl, cream together the Country Crock and sugar until light and fluffy.
4. Add the egg and vanilla extract, mixing well.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined. Don’t overmix!
6. Fold in the chocolate chips.
7. Fill muffin cups about two-thirds full and bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.

Expert Tips

• For the burgers: Don’t skip squeezing the water out of the cauliflower! It’s crucial for getting a firm patty.
• For the chicken: Marinating overnight really makes a difference in flavour and tenderness.
• For the muffins: Overmixing the batter will result in tough muffins. Be gentle!

Variations

Let’s get creative!

• Vegan Cauliflower Burger Adaptation: Use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) instead of an egg in the burger mixture.
• Gluten-Free Muffin Option: Use a gluten-free all-purpose flour blend.
• Spice Level Adjustments for Chicken: Reduce or omit the cayenne pepper for a milder flavour. Add a pinch of garam masala for extra warmth.
• Festival/Game Day Adaptations for Franks: Load up those franks with chili, cheese, and all your favourite toppings!

Serving Suggestions

These recipes are great on their own, but even better together! Serve the burgers and chicken with a side salad or some roasted vegetables. The muffins are perfect with a cup of coffee or tea.

Storage Instructions

• Burgers: Store leftover burgers in an airtight container in the refrigerator for up to 3 days.
• Chicken: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
• Muffins: Store muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

FAQs

Let’s answer some common questions!

• Can I make the cauliflower burger patties ahead of time? Absolutely! You can make the patties a day in advance and store them in the refrigerator until ready to bake.
• What cut of chicken is best for tandoori? Boneless, skinless chicken thighs are the most flavourful and stay moist during grilling. But breasts work well too!
• Can I grill the franks indoors? Yes, you can use a grill pan or a broiler.
• Can I substitute the chocolate chips in the muffins? Of course! Try blueberries, raspberries, or even chopped nuts.
• How can I adjust the sweetness of the muffins? Reduce the amount of sugar slightly, or add a tablespoon of unsweetened applesauce.

Enjoy this fun and flavourful spread! I hope you love it as much as my family does. Happy cooking!