Name: Curry lemon chicken burgers
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 500 gram (1 pound) lean minced (ground) chicken; 1 tablespoon mild curry powder; 2 green onions (scallions), sliced thinly; 2 teaspoon lemon rind, finely grated; 1 egg; 1/2 cup (140g) thick greek-style yogurt; 1 1/2 tablespoon lemon juice; 2 tablespoon olive oil; 4 (660g) round turkish bread rolls; 80 gram (2½ ounces) baby rocket leaves (arugula); 1 cup (160g) drained marinated char-grilled eggplant, halved crossways

Ingredients

500 gram (1 pound) lean minced (ground) chicken

1 tablespoon mild curry powder

2 green onions (scallions), sliced thinly

2 teaspoon lemon rind, finely grated

1 egg

1/2 cup (140g) thick greek-style yogurt

1 1/2 tablespoon lemon juice

2 tablespoon olive oil

4 (660g) round turkish bread rolls

80 gram (2½ ounces) baby rocket leaves (arugula)

1 cup (160g) drained marinated char-grilled eggplant, halved crossways

Method

1.Combine chicken, curry powder, onion, rind and egg in a medium bowl, season.

2.Using damp hands, shape chicken mixture into four even- sized patties. Place patties on a baking-paper-lined oven tray. Cover, refrigerate 10 minutes.

3.Meanwhile, combine yogurt and juice in a small bowl. Season to taste.

4.Heat oil in a large frying pan over medium heat, cook patties, in batches, flattened slightly, about 3 minutes each side or until golden and cooked through.

5.Split bread rolls in half. Sandwich rocket, patty, eggplant and yogurt mixture between rolls.

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