Spice up burger night with these flavourful Indian-style burgers with minted yoghurt, they're sure to be a hit.
Serves66
Cook time30 mins30 minutes
Prep time20 mins20 minutes
Ingredients
4 (800g) small sweet potatoes, peeled, cut into wedges
1 tbs olive oil
1 kg Coles Australian Beef 3-Star Mince
1/3 cup korma curry paste
1/4 cup coriander leaves, finely chopped
2 garlic cloves, crushed
1 egg, lightly whisked
1 cup Greek yoghurt
2 tbs finely chopped mint leaves
1 tbs lemon juice
6 Coles Bakery Kaiser Rolls, split, toasted
1 cup chargrilled eggplant, sliced
2 Lebanese cucumber, peeled into ribbons
1/3 cup Coles Brand Mango & Ginger Chutney
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Method
Step 1
Preheat oven to 220°C. Place the sweet potato on a baking tray lined with baking paper. Drizzle with 2 tsp oil. Season with salt and pepper. Bake for 30 mins or until golden and crisp.
Step 2
Meanwhile, combine the beef mince, curry paste, coriander, garlic and egg. Season with salt and pepper. Shape into 6 patties. Heat the remaining oil in a frying pan over medium heat. Cook the patties in batches, for 5-6 mins each side or until cooked through.
Step 3
Combine the Greek yoghurt, mint and lemon juice in a small bowl. Season with salt and pepper. To assemble the burgers, spread the bases of rolls with half of the mint yoghurt, top with the patties, eggplant, cucumber and remaining yoghurt mixture. Spread the bun tops with mango chutney and place on the burger. Serve the burgers with the sweet potato wedges.
4 (800g) small sweet potatoes, peeled, cut into wedges
1 tbs olive oil
1 kg Coles Australian Beef 3-Star Mince
1/3 cup korma curry paste
1/4 cup coriander leaves, finely chopped
2 garlic cloves, crushed
1 egg, lightly whisked
1 cup Greek yoghurt
2 tbs finely chopped mint leaves
1 tbs lemon juice
6 Coles Bakery Kaiser Rolls, split, toasted
1 cup chargrilled eggplant, sliced
2 Lebanese cucumber, peeled into ribbons
1/3 cup Coles Brand Mango & Ginger Chutney
Description
Spice up burger night with these flavourful Indian-style burgers with minted yoghurt, they're sure to be a hit.
Method
Step 1
Preheat oven to 220°C. Place the sweet potato on a baking tray lined with baking paper. Drizzle with 2 tsp oil. Season with salt and pepper. Bake for 30 mins or until golden and crisp.
Step 2
Meanwhile, combine the beef mince, curry paste, coriander, garlic and egg. Season with salt and pepper. Shape into 6 patties. Heat the remaining oil in a frying pan over medium heat. Cook the patties in batches, for 5-6 mins each side or until cooked through.
Step 3
Combine the Greek yoghurt, mint and lemon juice in a small bowl. Season with salt and pepper. To assemble the burgers, spread the bases of rolls with half of the mint yoghurt, top with the patties, eggplant, cucumber and remaining yoghurt mixture. Spread the bun tops with mango chutney and place on the burger. Serve the burgers with the sweet potato wedges.
