I made these burgers when my brother and his *new* girlfriend came around for dinner last week. There were 5 of us, so I increased some of the ingredients in the original recipe (which was from the November issue of Super Food Ideas magazine) so I could make enough patties for all of us. I made 5 large ones and another 2 mini ones to go on some of those bake-at-home rolls that we still have a billion of in the freezer after the party, but Luke asked for more when he was finished his and ended up eating the little ones as well. Oh well, at least they were a hit! They were also pretty quick to make and full of flavour, as well as being a good way to use up that last bit of tandoori paste in the jar in the fridge, which is why I decided to make them in the first place.
The couscous salad is taken from the June issue of Delicious magazine and it looks so pretty. The beetroot colours the couscous a beautiful shade of pink, which worked much better than when we tried to turn a quiche pink using beetroot juice for our colourful housewarming party… I still can’t believe it all cooked away, that is some crazy kitchen magic! Anyway, this salad was in a picnic article in the magazine to be eaten cold, but it worked really well hot alongside (& even inside) these burgers. I used canned beetroot and it worked fine.
Tandoori Chicken Burgers Serves 6
Combine 600g chicken mince, 3/4C fresh multigrain breadcrumbs & 3Tbsp tandoori paste in a bowl. Shape mixture into 6 equal sized patties, about 2cm thick and refrigerate for at least 15-20 minutes. In the meantime, mix together 1/2C low fat natural yoghurt, 1Tbsp chopped fresh mint & 1 small chopped Lebanese cucumber & refrigerate until needed.
Heat 2tsp olive oil in an electric frypan and cook patties on medium-high heat for 5-7 minutes each side, or until golden and cooked through. Serve on 6 wholegrain bread rolls with shredded baby cos lettuce & cucumber yoghurt mixture.
Beetroot Couscous Serves 6
Bring 1C vegetable stock to the boil and pour slowly over 1C couscous. Mix gently, cover with a teatowel and stand for 5 minutes. Fluff grains with a fork to separate. Meanwhile, heat 2Tbsp olive oil in a frying pan over medium-low heat. Cook 1 thinly sliced red onion for 10 minutes, stirring, until softened and just starting to caramelise. Stir in 3Tbsp balsamic vinegar, 2Tbsp lemon juice, 2 peeled, cooked beetroot (or 450g can baby beets, drained), cut into 2cm cubes & 1/2C chopped flat leaf parsley. Season, then stir through couscous. Can be served hot or cold.