Juicy Mint and Coriander Chicken Burgers

• 1 pound, 1-23 ounces, weight Chicken Mince
• 1 whole Egg, Lightly Beaten
• 1 whole Onion, Very Finely Chopped
• 1 teaspoon Ginger Paste
• 1 teaspoon Garlic Paste
• 1 teaspoon Coriander Powder
• 1 teaspoon Cumin Powder
• 1/2 teaspoons Red Chili Powder
• A Handful Of Coriander Leaves, Chopped
• A Handful Of Mint Leaves, Chopped
• Salt To Taste
• 1 Tablespoon Sour Cream/ Yoghurt
• 3 Tablespoons Oil
• 5 Tablespoons Salad Cream
• 2 teaspoons Dijon Mustard
• 1 Tablespoon Tomato Ketchup
• 1 Tablespoon Chili Sauce
• Salt To Taste
• 1/2 teaspoons Paprika
• 6 whole Burger Buns
• 6 whole Lettuce Leaves
• Tomato Ketchup
• Tabasco Sauce
• 1 whole Carrot, Grated
• 1 whole Cucumber, Sliced

1. Mix all the patty ingredients except the oil.
2. Heat the oil in a frying pan.
3. Divide the mince mixture into 6 large balls and form each into fat burgers.
4. If the mixture feels sticky, dip your fingers into a bowl of water which will help you form the burgers without the mixture sticking onto your hands.
5. Fry the burger on low heat on both sides till golden brown.
6. Refrain from using medium or high heat as the will cause the outside of the burger to go brown before its fully cooked.
7. Mix all the sauce ingredients together.
8. Cut the buns in half and grill both halves.
9. To assemble the burger, spread the sauce onto each grilled bun.
10. Put down a lettuce leaf before placing your chicken burger on top.
11. Drizzle with ketchup and tabasco sauce.
12. Sprinkle some grated carrots before placing the sliced cucumbers on top.
13. Close the bun and dig in.

chicken, egg, onion, ginger paste, garlic, coriander powder, cumin, red chili powder, handful of coriander leaves, handful of, salt, cream yoghurt, oil, salad cream, dijon mustard, tomato ketchup, chili sauce, salt, paprika, whole lettuce leaves, tomato ketchup, tabasco sauce, carrot, cucumber

Taken from tastykitchen.com/recipes/main-courses/juicy-mint-and-coriander-chicken-burgers/ (may not work)