Serves - makes 6 burgers
Preparation: 30 mins | Cooking: 5 mins

Ingredients:
600g chicken mince
1 cup Anchor breadcrumbs
1 egg, lightly beaten
2 tbsp Spencers Korma curry paste
¼ cup coriander leaves, chopped
1 tsp Spencers ground coriander
1 tsp Spencers ground cumin
½ cup Greek style yoghurt
1 tbsp olive oil
1 Lebanese cucumber, shaved into thin ribbons using a veggie peeler
1 small carrot, peeled and shaved into thin ribbons using a veggie peeler
6 multigrain bread rolls
¼ cup Spencers mango chutney
Mixed salad leaves

1. Place chicken, breadcrumbs, egg, curry paste and coriander into a large mixing bowl. Using clean hands mix until well combined.
2. Divide mix into 6 and shape into burger patties. Set aside in the fridge.
3. Meanwhile, heat non stick frying pan over a medium heat and toast turmeric and cumin for 30 seconds until coloured and fragrant. Transfer into a small bowl and mix with Greek yoghurt.
4. Heat oil in a large frying pan and cook patties for 3-4 minutes each side until golden brown and cooked through.
5. To assemble patties, spread rolls with mango chutney, and place salad leaves, carrot and cucumber on top.
6. Top each burger with a korma chicken pattie and a dollop of spicy yoghurt.