Tandoori Chicken Burger

Nuvita Biscuits

Tandoori paste makes these succulent burgers zing with flavour.


500g chicken mince
1/2 cup fresh breadcrumbs
2 tablespoons tandoori paste
2 teaspoons olive oil
1/2 cup reduced-fat plain yoghurt
1 tablespoon chopped fresh mint leaves
1/2 mediumĀ  cucumber, chopped
1 baby cos lettuce, leaves separated, washed, shredded
4 wholemeal bread rolls, halved, toasted

Combine chicken, breadcrumbs and tandoori paste in a bowl. Shape mixture into four 2cm-thick patties.

Heat oil in a frying pan over medium-high heat. Cook patties for 5 to 7 minutes each side or until golden and cooked through.

Combine yoghurt, mint and cucumber in a bowl. Place lettuce on roll bases. Top with patties, mint mixture and roll tops. Serve

Note: Refrigerate patties for 30 minutes before cooking, if time permits. This helps them retain their shape during cooking. Don’t cook patties on high heat, or they’ll burn before they’re cooked through. Try using other breads such as pita pockets or Lebanese bread for wraps.

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