Butter Chicken Burger

Name: Butter Chicken Burger
Yield: 10
Ingredients: 1.0kg Chicken mince; 20.0g KNORR Patak's Madras Curry Paste 1.1kg; 10.0x Burger buns; 300.0g KNORR Patak's Butter Chicken Sauce 2.2L; 250.0g Greek yoghurt; 150.0g Pickled red onion; 0.0[_] ¼ Bunch coriander sprigs; 50.0g Chopped cashews; 10.0x Butter lettuce leaves; 4.0x Tomatoes, sliced; 0.0 Lime Wedges, To Serve

Add a modern Indian twist to your burger with this easy recipe. Serve with crispy pappadums, sprinkled with KNORR Tomato Powder and KNORR Aromat Seasoning for extra flavour and colour, as well as an authentic presentation.

...

Chicken Patty

Chicken mince 1.0 kg
KNORR Patak's Madras Curry Paste 1.1kg 20.0 g
KNORR Patak's Madras Curry Paste 1.1kg
Order Now

x

Buy Now

Unilever Food Solutions

Bidfood

Free Sample

To Cook and Assemble

Burger buns 10.0 x
KNORR Patak's Butter Chicken Sauce 2.2L 300.0 g
KNORR Patak's Butter Chicken Sauce 2.2L
Order Now

x

Buy Now

Unilever Food Solutions

Bidfood

Gilmours

Trents

Service Foods

Free Sample
Greek yoghurt 250.0 g
Pickled red onion 150.0 g
¼ Bunch coriander sprigs
Chopped cashews 50.0 g
Butter lettuce leaves 10.0 x
Tomatoes, sliced 4.0 x

To Serve

Lime Wedges, To Serve

Poultry

Indian

American

Casual Dining

Cafe/Takeaway

Burgers

Main Meals

...

Preparation

Chicken Patty
- Place the mince in a large bowl with KNORR Patak’s Madras Curry Paste. Mix until fully combined. Shape into ten patties, cover, and refrigerate for 30 minutes.
To Cook and Assemble
- Heat a chargrill or hot plate over medium high heat. Cook chicken patties until browned and cooked through. Remove and keep warm.
- Heat KNORR Patak’s Butter Chicken Sauce until warmed through.
- Split the burger buns and lightly toast them. Spread yoghurt over the base of each bun. Top with lettuce, tomato, a chicken patty, and a drizzle of butter chicken sauce. Top with pickled onions, coriander sprigs, and a sprinkle of cashews.
To Serve
- Serve with pappadums, lime wedges, and minted yoghurt.