We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Zingy chicken burger
Zingy chicken burger
0 Likes
Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Spicy chicken burger on sourdough with sesame seeds and tangy yogurt sauce - fresh, light, and delicious!
Ingredients:
  • 250g skinless chicken tenderloins, trimmed, chopped
  • 250g skinless chicken thigh fillet, trimmed, chopped
  • 1 tsp finely grated fresh turmeric
  • 1 tsp finely grated fresh ginger
  • 1 egg
  • 1⁄250.00 ml fresh coriander leaves, chopped, plus extra, to serve
  • 1⁄2 tsp chopped long fresh red chilli
  • 55g (1⁄3 cup) mixed or white sesame seeds, to coat
  • 36.40 gm olive oil or coconut oil
  • 70g (1⁄4 cup) reduced-fat Greek-style yoghurt
  • 21.00 gm fresh lime juice
  • 1 tsp harissa
  • 2 handfuls baby spinach leaves, to serve
  • 4 small multigrain sourdough rolls, halved, toasted
  • 1 purple carrot, peeled, finely shredded
  • 2 green shallots, trimmed, thinly sliced
  • Thinly sliced long fresh red chilli, extra, to serve (optional)
  • 1 avocado, sliced
Instructions:
  • Combine chicken tenderloin and thigh, turmeric, ginger, egg, coriander, and chili in a food processor until chicken is minced and mixture is combined. Shape mixture into four 2.5cm-thick patties using clean hands. Coat patties by rolling them in sesame seeds on a plate.
  • In a frying pan over medium heat, heat the olive or coconut oil. Cook the patties for 3-4 minutes on each side until golden and fully cooked. Place on a paper towel-lined plate.
  • Mix yoghurt, lime juice, and harissa together in a small bowl. Spread spinach on the bottom half of the rolls. Layer with carrot, shallot, extra chili (if preferred), avocado, extra coriander, and a chicken patty. Drizzle with the yoghurt dressing and cover with the top half of the rolls.