Curry Butter Chicken Burgers
- 25 minutes
- 2-4 burgers
- Easy
Ingredients
The Curry Sauce:
- 100g Ladismith Spreado (melted and warm)
- 1 tbsp Cape Malay or Butter Chicken spice mix
- 1 tsp Honey or apricot jam
The Burgers:
- 500g Chicken mince
- 1 1/2 tbsp Cape Malay or Butter Chicken spice mix
- 1 tbsp Black sesame seeds (plus extra for garnish)
- 1 Small onion (finely grated) (about 3 tbsp)
- Salt and black pepper to taste
- 2-4 Burger buns
- Tomato slices, gherkins, cheese and lettuce for serving
Method
To make the Curry Sauce:
-
- In a small bowl, combine the melted Spreado with the spice mix and honey. Mix until smooth and set aside.
To make the patties:
-
- In a large bowl, combine the mince, grated onion, spice, sesame seeds, salt, and pepper. Shape the mixture into 4 even patties. Heat a tablespoon of Spreado in a pan over medium heat. Fry the patties for 5–6 minutes per side until golden brown and cooked through.
To assemble:
-
- Place the buns face down in a warm pan or on a griddle until toasted and fragrant. Spread a layer of the curry sauce inside each burger bun. Build your burger with lettuce, tomato, a chicken patty and cheese. Top with gherkins and drizzle a generous extra spoonful of the curry sauce over. Sprinkle a few extra black sesame seeds over the top before closing if desired.
Serve warm with a side of chips (and extra sauce for dipping) and enjoy!