Vegan BBQ

Tandoori Chickened Out Burger

with vegan Chickened Out Burger

A tandoori chicken burger with a spice mix of garam masala and turmeric, you can turn chicken burgers into a real flavor explosion

45 minutes

4 servings

INGREDIENTS

ongegroepeerd

2 pack The Vegetarian Butcher Chickened Out Burger
1 aubergine sliced
2 tbsp sunflower oil
4 bread rolls
1 tbsp paprika
1 tsp garam masala powder
1 tsp cayenne pepper flakes

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

0.5 tsp salt
1 tsp paprika
0.5 tsp turmeric
1 tsp cayenne Pepperi
1 tbsp garam masala powder
100 gram vegan yoghurt
2 tbsp sunflower oil

Preparation

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Prepare a BBQ or grill for instant grilling and heat it to 200 °C.
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 leave to withdraw well.
Make the Tandoori spread by mixing all the ingredients.
Mix paprika, garam masala, cayenne pepper, salt and pepper with the oil and brush the Bofkip burgers completely. Thinly grease the aubergine slices with oil and sprinkle with salt and pepper. Cut open the buns.
Grill the eggplant on both sides until they have a grill stripe and are soft. Toast the buns and grill the marinated Bof chicken burgers on the grid (± 2 minutes per side).
Top the buns generously with spread and salad. Place the grilled Bof chicken burger and eggplant on it. Finish it off with some extra Tandoori spread.

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