Tandori Chicken Burgers
Boom, full of flavour these burgers got whiped up pretty qwik.
Servings: 4
Calories: 443kcal
Ingredients
- 2 tbsp tandoori paste
- ¼ cup low-fat yoghurt, plus extra ½ cup
- 8 chicken tenderloins
- 1 tbsp olive oil
- 2 tbsp finely chopped mint leaves
- 4 medium wholegrain rolls, halved
- 2 cups baby spinach
- 1 Lebanese cucumber, peeled into ribbons
- 1 medium carrot, peeled into ribbons
- 4 cups mixed salad leaves, to serve
- Fresh coriander leaves, to serve (optional)
Instructions
- In a medium non-metallic bowl, combine tandoori paste and ¼ cup of yoghurt. Add chicken tenderloins and toss to coat.
- In a large non-stick frying pan, heat olive oil over medium-high heat. Add the chicken and cook for 5-10 minutes, turning occasionally until golden and cooked through.
- In a small bowl, combine the remaining ½ cup of yoghurt and chopped mint. Spread mixture over the base of each roll. Top with baby spinach, cucumber, carrot and tandoori chicken, and the tops of the rolls. Serve he burgers with mixed saladleaves and coriander, if desired.