Looking for a burger with a twist? Tandoori Chicken Burger

INGREDIENTS (serves 4)

500g Chicken Tenderloins
1/3 cup Tandoori Paste
2 tbs Greek-style Natural Yoghurt
1 Tbsp Lemon Juice
Sea Salt
Freshly Ground Pepper

4 Bread Rolls

Olive Oil Spray

To Serve:

Cucumber

Coriander

Red Onion, sliced thinly

Mango Chutney (optional)

Yogurt Sauce:
150g Greek-style Natural Yoghurt

1 Tbsp Mint, finely chopped

2 Tsp Cumin, ground

1 Tbsp Lemon Juice

Sea Salt

Freshly Ground Pepper

METHOD

Place the tandoori paste, yoghurt and lemon juice in a shallow glass or ceramic dish and stir until well combined. Add the chicken and toss to coat. Cover with plastic wrap and place in the fridge for 10 minutes to marinate.

Preheat a fry pan or BBQ grill on medium-high.

Lightly spray both sides of the chicken with olive oil spray.

Add the chicken to the fry pan and cook for 3 to 4 minutes each side or until cooked through.

Meanwhile, to make the yoghurt sauce, put all the ingredients in a small bowl and mix until well combined.

Use a vegetable peeler to slice the cucumber length ways into thin ribbons.

Spread the yoghurt sauce evenly over the base of each bread roll. Top with the chicken, cucumber, onion and coriander leaves.

Spread the bread roll lid with mango chutney, and on top of the burger and serve.

NOTE: You could also use wraps and naan bread as a substitution for the bread rolls.