Bombay Chicken Burgers

Bombay Chicken Burgers

Method
Serves 2  

Finely chop half of the coriander, reserving the remaining half for garnish.

Finely chop the spring onion. Peel ginger with back of a teaspoon. Grate. Finely chop or crush the garlic. Place half of the garlic, the ginger, chopped coriander and spring onion into a large mixing bowl.

Chicken Patties

Add the curry powder, yoghurt and cumin into the large mixing bowl with the herbs. Add the chicken mince, season well with salt and pepper and mix well with your hands to combine.

Shape into 2 large patties 2cm thick. Preheat oven to 150°C.

Sauce

Place the yoghurt mix and remaining garlic into a small bowl. Add chilli flakes. Season, then stir to combine. Set aside.

Salad

Grate carrot. Thinly slice cucumber. Mix and drizzle with olive oil.

To Serve

Heat a frying pan or BBQ over medium heat. Place patties on the pan and cook for 5-6 minutes each side.

As patties are cooking, cut the buns in half and place in the oven for 4 minutes to toast. Spread the base of each bun with mango chutney. Top with the chicken patties and curry yoghurt.

Place grated carrot cucumber and reserved coriander on top or, serve as a side salad. Top with the bun top and garnish with coriander.


Recipe courtesy of Tucker Street.

Love this recipe and want to learn more? Get $20 off your first Tucker Street dinner box by entering SMUDGETUCKER at checkout. Code expires 30/4/2017


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