Chicken burgers with curry sauce
20
12
4
No
Ingredients
- 15 ml (1 tablespoon) of olive oil
- 4 hamburger breads
- 15 ml (1 tablespoon) of butter
- 4 leaves of romaine lettuce (for garnishing)
For the patties:
- 454 g (1 pound) of chopped chicken
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 60 ml (1/4 cup) of nature breadcrumbs
- 30 ml (2 tablespoons) of chopped coriander
- 15 ml (1 tablespoon) of Dijon's mustard
- 10 ml (2 teaspoons) of curry
- 5 ml (1 teaspoon) of chopped garlic
- 1 chopped green onion
- 1/2 grated carrot
- 1/2 chopped celery branch
- Salt and pepper up to taste
For the curry sauce:
- 60 ml (1/4 cup) of 0% nature greek yogurt
- 15 ml (1 tablespoon) of mayonnaise
- 10 ml (2 teaspoons) of Dijon's mustard
- 5 ml (1 teaspoon) of curry
Preparation
Side-by-side mode
- In a pan, brown sliced leeks in butter. Set aside.
- In a bowl, mix patties ingredients. Set aside at cool for 30 min to 1 h.
- In another bowl, mix the sauce ingredients. Set aside at cool.
- When cooking, make 4 patties about 2 cm (3/4 inch) thick with chicken preparation.
- In a pan, heat oil at medium heat. Cook patties for 6 minutes for each side or till the inside is no longer pink.
- Meanwhile, open the bread and broil them in the oven for 1 to 2 minutes.
- Garnish each piece of bread with sauce, lettuce, and chicken patty.
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