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How to make Indian chicken burger

Yield = 4
Prep time: 0:10
Cook time: 0:10
Total time: 0:20

Ingredients

  • 500g chicken mince
  • 70g (1 cup) fresh (made from day-old bread) breadcrumbs
  • 2 tablespoons mild curry paste
  • Salt & freshly ground black pepper
  • 1 Lebanese cucumber
  • 1 carrot, peeled
  • 1/4 cup loosely packed fresh coriander leaves
  • 1 1/2 teaspoons ground turmeric
  • 1/2 teaspoon ground cumin
  • 130g (1/2 cup) skim natural yoghurt
  • 4 mixed grain bread rolls, split, toasted
  • 90g (1/4 cup) mango chutney
  • 1 cup watercress sprigs, washed, dried

Method

  • Step 1 Combine the chicken, breadcrumbs and curry paste in a medium bowl. Season with salt and pepper. Divide the mixture into 4 portions and shape into 10cm patties.
  • Step 2 Use a vegetable peeler to slice the cucumber and carrot lengthways into thin ribbons. Place in a bowl with the coriander and gently toss to combine. Set aside.
  • Step 3 Heat a large non-stick frying pan over medium heat. Add the turmeric and cumin and cook, stirring, for 1 minute or until aromatic. Transfer to a small bowl. Add the yoghurt and stir to combine.
  • Step 4 Cook the patties in the same pan for 3-4 minutes each side or until golden brown and cooked through. Remove from heat.
  • Step 5 Divide bread-roll bases among serving plates and spread evenly with mango chutney. Top with watercress, patties and cucumber mixture. Add a dollop of yoghurt mixture and serve immediately with remaining bread-roll halves.