Mulligatawny Burgers

Curried Apple Mayonnaise
1/2 cup good quality reduced-fat mayonnaise
3 tablespoons peeled, finely chopped, tart apple
1 teaspoon Dijon mustard
1/2 teaspoon curry powder
Pinch
cayenne pepper

Burgers
1-1/2 pounds freshly ground chicken
1 lightly beaten egg white
2 tablespoons minced scallions
1/2 cup peeled, finely chopped, tart apple
salt and freshly ground pepper
6 sourdough rolls, split
1/2 cup lightly toasted, sliced almonds*
1/3 cup fine fresh bread crumbs
1 teaspoon curry powder
canola or vegetable oil for brushing on grill rack
young, tender spinach leaves

optional garnish: thinly sliced apple and toasted sliced almonds

Prepare Curried Apple Mayonnaise by combining all ingredients in a small bowl and stirring until well combined. Cover and set aside.
In a grill with a lid, prepare a medium-hot fire for direct-heat cooking.

In a large bowl, combine the ground chicken, beaten egg white, scallions, apple, salt, and pepper. Mix well, taking care not to compact the meat. Divide the mixture into 6 equal portions and shape into patties to fit rolls. Finely chop the toasted almonds and combine with the bread crumbs and curry powder in a shallow bowl, stirring well. Coat both sides of the burger patties with the mixture, pressing gently to adhere.

Generously brush the grill rack with canola or vegetable oil. Place patties on grill rack, cover, and cook until bottoms are browned, about 5 minutes. Carefully turn patties and continue to cook until juices run clear when patties are pierced, about 5-7 more minutes.

During the last few minutes of cooking, toast the rolls lightly by placing them, cut side down, on the outer edges of the grill. To serve, decoratively fan several fresh spinach leaves on bottom half of each roll. Place patties on spinach and top each with a generous dollop of Curried Apple Mayonnaise. Place top half of roll next to each patty and garnish with thinly sliced apple and toasted almonds, if desired.

Serves 6.

*To toast almonds, place in a small skillet on the grill and stir frequently until lightly golden brown, 5 to 10 minutes.

Recipe by Sixth Annual Grand Prize Winner Lori Welander