- Cooking time:
- 10 mins
A delicious twist on a family favourite, these burgers are quick and easy to make. The chicken can be replaced with turkey or lamb mince if you prefer. They are also excellent cooked on the barbeque in summer.
To deseed a cucumber, cut in half lengthways, and then scrape out the seeds with a teaspoon.
Thaw frozen poultry and meat products thoroughly in the fridge before use.
The chicken can be replaced with turkey or lamb mince if you prefer. If you cannot buy minced chicken use boneless breasts or thighs and chop in food processor.
|Values shown are approximate.
Place the minced chicken, breadcrumbs, onion, tikka paste, egg and chopped coriander into a bowl and mix well. Cover and place in the fridge. (Remember to wash working surfaces, cutting boards, utensils and hands after touching raw poultry)
To make the raita, put the grated cucumber, lemon juice, Greek yoghurt and mint together in a bowl and stir to combine. Season to taste, cover and place in the fridge.
When you are ready to cook the burgers, take the chicken mixture out of the fridge and divide it into 8 portions. Mould each portion into a burger with your hands.
Preheat the grill to high, and then cook the burgers for 10 - 12 minutes turning halfway through the cooking time to ensure they are evenly cooked. Place naan bread under the grill for the last 2 minutes of cooking time to heat through.
Serve the burgers with the naan bread and raita, garnished with a sprig of coriander.
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