Tandoori Chicken Burger with Spicy Indian Salsa
Servings
4serves
Servings
4serves
Ingredients
Yoghurt Mayo
Herb and Chilli Salsa
Instructions
  1. To make yoghurt mayo, put yoghurt and mayonnaise in a small bowl and mix to combine. Set aside.
  2. Put chicken, salt, onion, egg, breadcrumbs, tandoori paste and coriander in a large bowl. Stir to combine.
  3. Preheat barbecue or char-grill pan to medium. Shape chicken mixture into 4 patties and brush each with a little oil. Cook for 3-4 minutes on each side or until cooked.
  4. Meanwhile, to make herb and chilli salsa, toss all salsa ingredients together in a small bowl.
  5. Top each roll base with 1 patty, 2 cheese slices, a little of the salsa, a dollop of yoghurt mayo and remaining roll halves. Serve immediately.
Recipe Notes

Chicken thigh mince is used for these patties because it has a little more flavour than regular chicken mince. Your butcher can mince chicken thighs for you, or for a leaner option, you can still use regular chicken mince. Serve leftover patties, from the fridge, with mango chutney