Tandoori chicken burger

Tandoori chicken burger

Tandoori chicken burger

Easy to prepare and light but filling enough for dinner, this chicken burger is bursting with flavour.

​Serves 4
Preparation time: 30 minutes
Cooking time: 25 minutes

​2 tbs tandoori paste
500g lean chicken mince
2 tbs chopped coriander leaves
1/2 lime, juiced
1/4 cup fresh wholegrain breadcrumbs*
1 egg, lightly beaten*
Olive oil spray*
4 small grain bread rolls*
1/4 cup reduced fat yoghurt*
100g baby Asian salad mix

*Products available with the Heart Foundation Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.

​1. Combine the tandoori paste, chicken, coriander, lime juice, breadcrumbs and egg in a bowl. Mix until well combined. Shape mince mixture into four patties, place onto a plate, cover and refrigerate 30 minutes if time permits.

2. Preheat oven 220°C (200°C fan-forced). Line a baking tray with non-stick baking paper.

3. Heat a non-stick frying pan over medium-high heat. Spray both sides patties lightly with oil and cook, two at a time, for 2-3 minutes each side until light golden. Transfer to the lined baking tray. Place the patties into the oven and bake 10 minutes or until cooked through.
4. Split bread rolls and lightly toast. Place the bases of the rolls on serving plates, spread each with 3 teaspoons yoghurt. Top with patties and salad mix. Sandwich together with bread top and serve with additional salad mix.