Indian-style chicken burger

Ingredients

Burger buns

• 50 g water
• 10 g fresh yeast
• 50 g milk
• 15 g sugar
• 250 g plain flour, plus extra for dusting
• 10 g curry powder
• 2 eggs
• 1 pinch fine salt
• 40 g butter, soft
• 1 tsp sesame seeds
• 1 tsp cumin seed

Chicken burgers

• 30 g cashew nuts, unsalted
• 400 g chicken breast fillets, skinless, cut into pieces (3 cm)
• 1 egg
• 1 tbsp curry powder
• 5 pinches fine salt, to taste
• 5 pinches freshly ground black pepper, to taste
• 50 g plain flour
• 1 garlic clove
• 10 sprigs fresh coriander
• 10 fresh mint leaves
• 80 g plain yoghurt
• 60 g cream cheese
• 20 g oil, for frying
• 200 g cucumber, thinly sliced (approx. ½ cucumber)
• 80 g red peppers, cut into thin strips

reparation

Burger buns

1. Place water, yeast, milk, sugar, flour, curry powder and 1 egg into mixing bowl and knead 5 min/knead.
2. Add salt and butter and knead 2 min/knead. Transfer dough onto a previously floured work surface. Pull edges of dough towards the centre 3-4 times, roll it into a ball, place it in a large bowl, cover with a kitchen towel and allow to rise for 1-2 hours in a warm place until doubled in volume. Clean the mixing bowl.
3. At the end of first proving, transfer dough to floured work surface and knock it back firmly with your hands to let the gas escape. Divide dough into 8 pieces, shape into balls and lay them out on a baking tray lined with baking paper, making sure there is approximately 5 cm between each one. Cover with a kitchen towel and allow to rise again for 1 hour.
4. Preheat the oven to 210°C.
5. At the end of the second proving, break remaining egg into a bowl and beat it with a fork. Brush buns with egg using a pastry brush. Sprinkle buns with sesame and cumin seeds and bake for 20-25 minutes (210°C). Take buns out of oven and allow to cool.

Chicken burgers

1. Place cashew nuts into mixing bowl and chop 5 sec/speed 5.
2. Add chicken breasts, egg, curry powder, 2 pinches of salt and 2 pinches of pepper and chop 30 sec/speed 6. With floured hands, divide mixture into 8 and shape into 8 chicken patties. Set aside.
3. Place garlic, 4 sprigs of coriander and mint into mixing bowl and blend 5 sec/speed 7.
4. Add yoghurt, cream cheese, remaining salt and pepper and blend 30 sec/speed 5.
5. Heat oil in a non-stick frying pan and fry chicken burgers for a few minutes on each side until golden. Meanwhile, cut the buns in half.
6. Spread yoghurt sauce on bottom half of bun, fill with a layer of cucumber, a chicken burger, then another layer of cucumber. Finally add peppers and remaining coriander. Put top half of bun on burgers and serve hot.