Donna Hay’s Butter Chicken Burger
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Serving time
Serves Serves 4
Ingredients
- 600g chicken mince
- 1 cup (70g) fresh sourdough breadcrumbs
- ⅓ cup (95g) butter chicken paste
- ½ cup (26g) finely chopped coriander (cilantro) leaves
- 1 onion, finely chopped
- 1 tablespoon extra virgin olive oil
- warmed naan bread or burger bun, cucumber ribbons+, extra mint leaves, store-bought mango chutney and potato fries, to serve
- Minted Yogurt
- 1 cup (250g) Farmers Union Greek Style Natural Yogurt
- 2 tablespoons finely chopped mint leaves
- 1 tablespoon lemon juice
Feel free to serve these patties in regular burger buns, if you like.
Method
Step 1
To make the patties, place the mince, breadcrumbs, butter chicken paste, coriander and onion in a bowl and mix to combine. Divide the mixture into 4 patties.
Step 2
Heat a large non-stick frying pan or barbecue over medium-high heat. Add the patties and cook for 4–5 minutes each side or until cooked through. Remove from the pan.
Step 3
While the patties are cooking, make the minted yogurt. Combine the yogurt, mint and lemon juice.
Step 4
To assemble, top the naan bread with the minted yogurt, cucumber ribbons, extra mint leaves, the patties and mango chutney. Serve with potato fries. Serves 4
+ Create cucumber ribbons using a vegetable peeler.
donna hay The Fast Five partnership
Photography: Con Poulos
Recipe and styling: Donna Hay
