What do you do when one of your readers asks about a specific genre of recipes? You try to accommodate, right? Any good blogger should. At the same time, when a new follower inquired as to what specific diabetic friendly recipes I offered, I was a bit embarrassed to not be able to offer any immediate suggestions. Which was even more upsetting when I consider how this has plagued my own family, more specifically, my grandmother who alongside my mom pretty much raised me in the kitchen.
Starting today, I will make an effort to provide more diabetic friendly recipes and add a specific tag for recipes more inclined to those who struggle with still wanting to eat well, but not sacrifice flavor. Grandma was one of those women. She lived food. She loved it. And each ounce of love was like a tangible thing we could taste, cooked into every bite of her meal. But as any diabetic knows, you’ve got to watch your sugar, and often that may mean sacrificing those oh-so-glorious carbs, which often break down into nothing more than simple sugars we don’t actually need.
Unleavened naan bread is a much more diabetic friendly option than traditional burger buns. The burgers are made from ground chicken, a much leaner meat than ground beef, with an amazing array of different spices that while seeming so different, bring their A (+) game. These ‘tandoori’ style burgers are topped with fresh veggies, and finished off with a healthy mint yogurt sauce in lieu of the traditional mayo.
So much tastier. So much yum in each bite. Calories and sugars reduced, yet every ounce of flavor is easily tripled.
Grilled Tandoori Chicken Burgers
1 1/2 lbs ground chicken breast
4 green onions, sliced thinly
3 tbsp grated fresh ginger
2 tbsp lemon juice
1 tbsp paprika
2 tsp cumin
1/2 tsp ground cardamom
1/4 tsp cayenne pepper
salt and pepper to taste
cucumber, thinly sliced
red onion, thinly sliced
Mint Yogurt Sauce
1 heaping cup Greek yogurt
1 tbsp fresh mint, chopped
2 tsp cumin
1 tbsp fresh lemon juice
salt and pepper, to taste
1. Put the chicken, green onions, and all of the spices in a bowl and mix well. Form into 4 patties.
2. Mix the yogurt sauce in a small bowl. Set aside.
3. Cook the Tandoori Chicken Burgers on a preheated grill over medium-medium high heat, roughly 3 minutes per side. Throw the Naan bread on the grill during the last few minutes, flipping once, to warm through.
4. Top the cooked burgers with a few sliced cucumbers, red onion, and a generous handful of cilantro.
5. Either add a healthy dollop of yogurt sauce to the top or spread it onto the insides of the naan bread.
I was also planning to make some diabetic friendly foods, but still can’t het my hands on them. This dish looks absolutely delish. Happy FF and enjoy the week. 🙂
Sorry, that should be *get*. 😀
This looks delicious! The mint yogurt sauce looks like a wonderful complement to the burger. Do you have a favorite brand of naan that you use? I’m asking because the Trader Joe’s naan that I’ve bought in the past has 37g carbohydrates per piece, which clocks in way above the 20-25g that many hamburger buns have.
We use Costco’s brand. I know Stonefire is another popular brand here. They have a whole grain version as well 🙂
Awesome, I’ll be sure to check those out!