Tandoori Chicken Burgers

 

I love a good burger, but sometimes a tasty and healthy one can be hard to find. For me though, this one was an all-round winner. The combination of tangy yoghurt dressing with the hint of spice from the tandoori paste against the slightly charred chicken was a real hit. And despite there being no cheese or mayo in sight, I can guarantee you this is a hearty (and tasty) alternative to your standard beef burger, without added calories.

You could have this on it's own of course, but I served mine up with a simple chickpea salad made with chickpeas, finely sliced red onion, crumbled feta, baby spinach leaves, a dash of red wine vinegar, salt and pepper.

 

2 turkish bread rolls

2 skinless chicken breasts

1 tbsp tandoori paste

200g natural yoghurt

1 tomato, sliced

1 lebanese cucumber, thinly sliced

Butter lettuce leaves, washed

1 lemon, juice only

Olive oil spray

Sea salt & cracked black pepper

Start by preheating the oven to 180 degrees.

Next make a marinade for the chicken by combining half the yoghurt and the tandoori paste, and liberally coat each breast. Then heat a grill plate or barbeque, over medium heat, spray with olive oil and grill the chicken until it is tender and juicy. Don't worry if the outside chars a little, it will only add more flavour!

While the chicken is cooking, make a simple sauce using the remaining yoghurt, lemon juice, salt and cracked black pepper. Simply mix the ingredients together for a delicious tangy dressing. Also during this time you can cut your turkish bread in half and pop them in the oven to warm up and crisp slightly.

Once the chicken is done, allow it to rest for five minutes before slicing it through the middle lengthways, so you end up with two thin pieces. 

To assemble your burger, spread a decent amount of yoghurt dressing on each side of the warmed bread, then add the chicken and top with sliced tomato, cucumber and lettuce leaves.

Serves 2.