Tandoori Chickened Out Burger

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

  1. Prepare a BBQ or grill to 200 °C.

  2. 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.

  3. 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.

  4. for yoghurt mix all the ingredients together.

  5. Grill the aubergine both sides till soft. Toast the buns and grill the marinated Chicken Out Burgers for 2 minutes per side.

  6. Top the buns with yoghurt and cucumber Chickend Out burger and aubergine. Finish with some extra Tandoori spread.

 
         

AddThis is disabled because of cookie consent

Print

WIN THE ULTIMATE BBQ EXPERIENCE

ENTER NOW

 

BUTCHER COMMUNITY

HACKS OF HOME COOKS

Food is for sharing and we want to see how you manage to hack home comforts using our meat of the future. Simply upload a picture of your creation to Instagram and #TheVegetarianButcher.

TVB DVS Website Assets

find our meat

Find out where you can buy us

 find a store