Tandoori chicken burgers :-)

glossy

The longer you marinate the chicken, the better the taste.

Serves 4
Preparation time: 20 minutes
Standing time: 20 minutes
Cooking time: 10 —15 minutes

4 chicken breast fillets, skin and bone removed
60 ml (¼ c) olive oil
1 small onion, finely chopped
3 cloves garlic, crushed
15 ml (1 T) fresh ginger, grated
40 ml tandoori masala
salt and freshly ground black pepper
8 halloumi cheese slices
4 bread rolls of your choice, halved
baby or red spinach leaves
100 ml hummus
100 g fried sweet potato slices

Put the chicken breasts on a work surface, cover with clingfilm and flatten slightly with a meat mallet or the heel of your hand. If the chicken breasts are large, halve them. Heat half the oil and fry the onion until soft and fragrant. Add the garlic, ginger and masala and stir-fry
for 3 minutes. Season with salt and pepper. Leave the mixture to cool. Add the chicken breasts to the mixture and marinate for 20 minutes or longer. Heat the remaining oil and fry the chicken until done. Heat a little more oil and fry the cheese slices until golden. (Fry them just before assembling the burgers because the cheese becomes rubbery when left to stand.)

Halve the cooked chicken. Arrange the spinach on the bottom half of each roll and top with half a chicken breast, cheese, the other chicken breast half, hummus and fried sweet potato slices.

Cover with the other half of the bread roll and insert a skewer through the burger to keep it together. Serve with fried onion rings.