Thai Chicken Burger

INGREDIENTS

• 2 Packs Simply Better Irish Corn Fed Diced Chicken Breasts
• 70g Simply Better Fresh Sourdough Breadcrumbs
• 2 Tsp Simply Better Thai Yellow Curry Paste
• Handful of Fresh Coriander
• 1 Onion, roughly chopped
• 1 Tbsp Simply Better Italian Extra Virgin Olive Oil
• 1 Pack Simply Better Handmade Seeded Burger Buns, toasted
• 4 Tsp Simply Better Spiced Apricot Chutney
• 1 Cucumber, sliced into ribbons
• Sweet Potato Fries, to serve

For the mint yoghurt

• 250g Simply Better Authentic Greek Yogurt (10% Fat)
• 2 Tbsp Finely Chopped Mint Leaves, plus extra for garnish
• Juice of ½ Lemon

METHOD

1. To make the patties, place the diced chicken, breadcrumbs, curry paste, coriander and onion in a food processor and blitz to combine. Divide the mixture into four and with wet hands shape into even sized patties.
2. Heat the oil in a large non-stick frying pan over a medium-high heat. Add the patties and cook for 4–5 minutes each side until cooked through.
3. To make the mint yogurt, combine the yoghurt, mint and lemon juice in a bowl and mix well.
4. To assemble, top the toasted burger bun with the minted yoghurt, cucumber ribbons, extra mint leaves, the chicken patties and apricot chutney. Serve with sweet potato fries.