Chicken Tandoori Burgers with a Yoghurt Mint Sauce

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We’ve told you this many times before… but we always crave burgers!! And making burgers on a bi-monthly basis is only justifiable to us if it’s 1) “blog-able” (as we call it) and 2) if it’s different than any other burger we’ve made before. So we’re always thinking of different types of burgers we can make! In fact, this is the 6th burger we’ve blogged about and we have a 7th one lined up! We’re convinced that we will never run out of ideas for burgers we want to build! This time we made tandoori chicken burgers and served them on naan bread!

Ingredients for 2 burgers
○ 
350g ground chicken ○ 1 onion, diced ○ 2 cloves of garlic, minced ○ 1 red chili pepper ○ juice of half a lemon ○ 2 tablespoons tandoori paste ○ 1 small handful chopped parsley ○ 1 tablespoon diced ginger ○ 1 tablespoon paprika powder ○ salt and pepper to taste ○ (optional: half a cup bread crumbs)

Toppings & co
○ 
2 pieces of naan bread ○ 1 tomato, sliced ○ 1 onion, sliced and sautéed ○ lettuce

Ingredients for the yogurt sauce
○ 
1 cup yogurt ○ 2 tablespoons mayo ○ 1 small handful of mint, chopped ○ 1 small handful of parsley, chopped  juice of half a lemon ○ 1 clove of garlic, minced ○ salt and pepper to taste

In a bowl mix together all the ingredients for the burgers. Depending on how fatty your ground chicken is, you may need to add some bread crumbs to make sure that the patties don’t fall apart. Divide the ground chicken mixture into half and form two large patties. Fry the patties for approximate 4 minutes on each side (cover the pan with the lid). Meanwhile mix together all the ingredients for the yogurt sauce.

Now it’s time to build your burger! Fold the patty with the toppings into the naan bread and poke through a stick to hold it all together.

If you’re:

(✓) in the middle of moving and you already packed your sticks
AND/OR
(✓) you wanna make your burgers to look hipster

you could, alternatively, poke through a mint stick.

Love,

Cheese and Chinese

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