Chicken burgers with curry sauce
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Ingredients
- 15 ml (1 tablespoon) of olive oil
- 4 hamburger breads
- 15 ml (1 tablespoon) of butter
- 4 leaves of romaine lettuce (for garnishing)
For the patties:
- 454 g (1 pound) of chopped chicken
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 60 ml (1/4 cup) of nature breadcrumbs
- 30 ml (2 tablespoons) of chopped coriander
- 15 ml (1 tablespoon) of Dijon's mustard
- 10 ml (2 teaspoons) of curry
- 5 ml (1 teaspoon) of chopped garlic
- 1 chopped green onion
- 1/2 grated carrot
- 1/2 chopped celery branch
- Salt and pepper up to taste
For the curry sauce:
- 60 ml (1/4 cup) of 0% nature greek yogurt
- 15 ml (1 tablespoon) of mayonnaise
- 10 ml (2 teaspoons) of Dijon's mustard
- 5 ml (1 teaspoon) of curry
Preparation
Side-by-side mode
- In a pan, brown sliced leeks in butter. Set aside.
- In a bowl, mix patties ingredients. Set aside at cool for 30 min to 1 h.
- In another bowl, mix the sauce ingredients. Set aside at cool.
- When cooking, make 4 patties about 2 cm (3/4 inch) thick with chicken preparation.
- In a pan, heat oil at medium heat. Cook patties for 6 minutes for each side or till the inside is no longer pink.
- Meanwhile, open the bread and broil them in the oven for 1 to 2 minutes.
- Garnish each piece of bread with sauce, lettuce, and chicken patty.
Did you know that...
Every year, we plant millions of Quebec leeks in the spring, which we harvest from mid-August onwards.
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