Chicken Quinoa Patties Recipe – Sriracha Mayo & Indian Spices

Last Updated on 2 months by Neha Deshmukh

Chicken Quinoa Patties Recipe – Sriracha Mayo & Indian Spices

Hey everyone! I’m so excited to share this recipe with you. I stumbled upon the idea for these Chicken Quinoa Patties when I was trying to find a healthier, yet super flavorful, alternative to traditional burgers. And honestly? They’ve become a weeknight staple in my house! The Indian spices give them such a unique and delicious kick, and the quinoa adds a lovely texture. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average chicken patties. They’re packed with protein, fiber, and a whole lot of flavor thanks to the garam masala and fresh green chilies. They’re surprisingly easy to make, and the sriracha mayo takes them to another level. Plus, they’re a fantastic way to sneak in some extra nutrients – even picky eaters love them!

Ingredients

Here’s what you’ll need to make these amazing patties:

• 1 pound ground chicken (approx. 450g)
• 0.5 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon ginger, grated
• 2 green chilies, finely chopped (adjust to your spice preference!)
• 1 tablespoon ground coriander
• 1 teaspoon garam masala
• 0.5 teaspoon ground cumin
• 0.5 cup quinoa, cooked (approx. 90g)
• 0.5 cup cilantro, chopped (approx. 30g)
• 1.5 teaspoons kosher salt (approx. 9g)
• 1 tablespoon olive oil

Ingredient Notes

Let’s talk about a few key ingredients to really make this recipe shine:

Quinoa – a nutritious grain

Quinoa is a complete protein, meaning it contains all nine essential amino acids. It’s also a great source of fiber and iron. I like to cook mine in vegetable broth for extra flavor!

Garam Masala – the warming spice blend

Garam masala is a blend of warming spices like cinnamon, cardamom, and cloves. Every family has their own version, so feel free to use your favorite brand. It’s the heart and soul of the Indian flavor in these patties.

Green Chilies – regional heat variations

Green chilies can vary a lot in heat! Serrano peppers are hotter than jalapeños, for example. Start with one if you’re unsure, and taste as you go. My grandma always said a little spice makes everything nice!

Step-By-Step Instructions

Alright, let’s get down to business!

1. Preheat your oven or grill to 375°F (190°C). Line a baking tray with parchment paper and give it a light spray with olive oil. This prevents sticking and makes cleanup a breeze.
2. In a medium bowl, combine the ground chicken, chopped onion, minced garlic, grated ginger, chopped green chilies, ground coriander, garam masala, ground cumin, cooked quinoa, chopped cilantro, salt, and olive oil.
3. Now, get your hands in there! Mix everything really well. You want all those spices evenly distributed throughout the chicken.
4. Divide the mixture into 4 equal portions. Gently shape each portion into a ball, then flatten it into a 3-4 inch patty. Press a little indentation into the center of each patty – this helps prevent them from puffing up too much while cooking.
5. Place the patties on the prepared baking tray, give them another light spray with olive oil, and bake for 25 minutes. No flipping needed! If you’re grilling, cook for 8-10 minutes per side on a foil-lined grill.
6. While the patties are cooking, whip up the sriracha mayo. Simply mix mayonnaise and sriracha in a small bowl. Adjust the amount of sriracha to your liking – I like mine with a good kick!

Expert Tips

• Don’t overmix the chicken mixture! Overmixing can make the patties tough.
• If the mixture feels too wet, add a tablespoon of breadcrumbs or more quinoa.
• For extra flavor, marinate the chicken mixture for 30 minutes before forming the patties.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

My friend Sarah is vegan, and she loves making these with plant-based ground “chicken” and vegan mayo. It works beautifully!

Gluten-Free

Just make sure to use gluten-free buns. Simple as that!

Spice Level

Adjust the amount of green chilies and sriracha to control the heat. My husband prefers a milder flavor, so I often make a separate, less spicy mayo for him.

Festival Adaptation

These patties are fantastic as a flavorful snack during Diwali or Holi! Serve them with a side of chutney for an extra festive touch.

Serving Suggestions

These Chicken Quinoa Patties are amazing served on toasted buns with lettuce, tomato, onion, and of course, that delicious sriracha mayo. But don’t stop there! They’re also great with:

• A side of roasted sweet potato fries
• A fresh cucumber and yogurt raita
• A simple green salad

Storage Instructions

Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months. Just wrap them individually in plastic wrap before freezing.

FAQs

Let’s answer some common questions:

Can I make these patties ahead of time?
Absolutely! You can form the patties and store them in the refrigerator for up to 24 hours before cooking.

What is the best way to cook the quinoa for this recipe?
I like to cook quinoa in vegetable broth for extra flavor. Use a 2:1 liquid-to-quinoa ratio and simmer for about 15 minutes.

Can I use a different ground meat instead of chicken?
Yes, you can! Ground turkey or lamb would also work well.

How can I adjust the spice level of the sriracha mayo?
Start with a small amount of sriracha and add more to taste. A little goes a long way!

What are some healthy side dishes to serve with these patties?
Roasted vegetables, a fresh salad, or a side of yogurt are all great options.