Korma Chicken Burger

Method

  1. Place chicken, breadcrumbs, egg, curry paste and coriander into a large mixing bowl. Using clean hands mix until well combined.
  2. Divide mix into 6 and shape into burger patties. Set aside in the fridge.
  3. Meanwhile, heat non stick frying pan over a medium heat and toast turmeric and cumin for 30 seconds until coloured and fragrant. Transfer into a small bowl and mix with Greek yoghurt.
  4. Heat oil in a large frying pan and cook patties for 3-4 minutes each side until golden brown and cooked through.
  5. To assemble patties, spread rolls with mango chutney, and place salad leaves, carrot and cucumber on top.
  6. Top each burger with a korma chicken patty and a dollop of spicy yoghurt.