Chicken Tandoori burgers
Ingredients
For 4 sandwiches:
4 hamburger balls or bulbs of your choice
2 pcs red onion
1 st cucumber
coriander
lettuce
Ingredients burger:
1 kg chicken thigh meat
2 eggs
4 tsp tandoori pasta or herbs
2 tsp cumin
1 pcs lemon zest + juice
1 tsp cayenne pepper
2 stalks spring onion
2 tsp ginger powder
3 tbsp breadcrumbs or rusks
1.5 tsp sea salt
For the dip:
150 gr thick yogurt
2 sprigs coriander, finely chopped
2 sprigs mint, finely chopped
3 sprigs parsley, finely chopped
½ tsp cumin
1 cm fresh ginger, finely chopped
salt
pepper
chili flakes
½ ml lemon juice
Preparation
1: Preheat the bbq to indirect 180 C°
2: Moisten a few sheets of paper towels and place them on your counter top. Place a cutting board on top. This prevents the shelf from sliding when cutting the chicken thighs. Remove the chicken thighs from the package and cut them including the fat edges that are attached as finely as possible, or decide for yourself how fine or coarse you want your chicken minced meat. Put everything that has been cut in a large mixing bowl so that it is off your shelf. If you have a meat grinder at home, you can of course pass the chicken thighs through the grinder.
3: Mix the minced chicken with the tandoori paste, cumin powder, lemon juice, cayenne pepper, ginger powder, sliced spring onion, sea salt, egg & breadcrumbs
4: When it is well mixed, divide it over 4 equal portions and form 4 burgers. Put the burgers in the refrigerator for 30-45 minutes to let them stiffen
5: Before the dip, mix all the ingredients together and also put away in the fridge
6: Cut the red onion & cucumber, wash the lettuce
7: Grill the tandoori burgers on the bbq to a core temperature of at least 72 C°
8: Roast the hamburger buns briefly on the grill and finish the burgers with the lettuce, cucumber, red onion and the dip
9: Enjoy your meal!