Spiced Chicken Burgers

Preparation

1. Step 1

   Stir together 1 cup mayonnaise and 2 tsp. hot sauce in a small bowl. Set aside.

   Step 2

   Pulse 7 oz. Amul cheese or sharp cheddar in a food processor until it resembles coarse crumbs. (Or chop very finely with a chef’s knife.) Transfer to a large bowl. Add 2 lb. ground chicken, 1 medium red onion, very finely chopped, 6 green Thai chiles or small serrano chiles, finely chopped, 3 garlic cloves, finely grated, one 2" piece ginger, peeled, finely grated, ½ cup finely chopped cilantro, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. cayenne pepper, 1 tsp. garam masala, and ½ tsp. ground turmeric; mix until combined. Divide mixture into 10 portions; form into patties.

   Step 3

   Prepare a grill for medium-high heat. Place 10 potato rolls, split, cut sides down, on grate and toast until golden, about 30 seconds. Transfer to plates.

   Step 4

   Place a large cast-iron griddle or skillet on grill. Heat 2 Tbsp. vegetable oil in pan until you can see wisps of smoke. Working 2 or 3 patties at a time and adding more oil between batches if needed, cook patties, undisturbed, until browned underneath, about 4 minutes. Flip and cook until browned on other side and cooked through (an instant-read thermometer inserted into center should register 165°), about 4 minutes. (Some cheese will ooze out and that’s okay.) Transfer patties to a platter as you go.

   Step 5

   Spread bottom halves of rolls with reserved spicy mayo. Build burgers with lettuce leaves, patties, sliced red onion, and sliced tomatoes.