with vegan Chickened Out Burger

Tandoori Chickened Out Burger

tandoori chicken burger with a great spice mix to turn chicken burgers into a real flavor explosion

49 minutes

4 servings

INGREDIENTS

ongegroepeerd

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

ongegroepeerd

Prepare a BBQ or grill 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 marinade for 2 hours.
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.
for yoghurt mix all the ingredients together.
Grill the aubergine both sides till soft. Toast the buns and grill the marinated Chicken Out Burgers for 2 minutes per side.
Top the buns with yoghurt and cucumber Chickend Out burger and aubergine. Finish with some extra Tandoori spread.

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