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Tandoori Chickened Out Burger
tandoori chicken burger with a great spice mix to turn chicken burgers into a real flavor explosion
- 15 Minutes
- 4 Servings
Ingredients
- 2 pack The Vegetarian Butcher Chickened Out Burger
- 1 aubergine sliced
- 2 tbsp sunflower oil
- 4 ciabatta rolls
- 1 tbsp tandoori paste
Indian Cucumber Salad
- 0.5 cucumber
- 1 shallot cut into julienne
- 1 garlic clove finely chopped
- 5 leaves mint
- 1 lime squeezed
- 1 tsp garam masala powder
Yoghurt
- 1 tsp tandoori powder
- 1 tbsp garam masala powder
- 100 gram vegan yoghurt
Preparation
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Prepare a BBQ or grill to 200 °C.
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For the Indian cucumber salad, cut a cucumber lengthways, scrape out the seeds with a spoon and cut into thin, half-rings. Mix with the remaining ingredients and marinade for 2 hours.
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Brush the Chicken Out Burgers all over with the tandoori paste. Brush the aubergine slices with oil and season with salt and pepper. Cut open the buns.
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for yoghurt mix all the ingredients together.
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Grill the aubergine both sides till soft. Toast the buns and grill the marinated Chicken Out Burgers for 2 minutes per side.
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Top the buns with yoghurt and cucumber Chickend Out burger and aubergine. Finish with some extra Tandoori spread.
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