Chicken Korma Burgers

Prep Time
Cook Time
Ready In

"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 4 servings


  • Serving Size: 1 (368.2 g)
  • Calories 455.4
  • Total Fat - 11.8 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 359.1 mg
  • Sodium - 654.8 mg
  • Total Carbohydrate - 48.9 g
  • Dietary Fiber - 4 g
  • Sugars - 13.4 g
  • Protein - 37.8 g
  • Calcium - 278.5 mg
  • Iron - 7 mg
  • Vitamin C - 19.8 mg
  • Thiamin - 0.5 mg

Step 1

To make patties, combine all the ingredients in a large bowl and then divide into four equal portions, shaping portions into patties (about 9cm in diameter) and refrifgerate, covers, for 30 minutes.

Step 2

Heat an oiled, large, non-stick frying pan over a medium heat and add the patties and cook for about 2 minutes on each side, or until browned and then cover with a lid and reduce heat to low and cook for a further 3 minutes on each side, or until cooked through and remove from heat.

Step 3

Meanwhile, whisk yoghurt and juice in a large bowl and add spinach, cucumbers and mint and season with salt and pepper and then toss to combine.

Step 4

Heat naan according to packet directions and then cut in in half diagonally and then spread mango chutney over the naan and then top with patties and mint salad.

Tips & Variations

No special items needed.