Tandoori beef burger
Lean beef mince
¼ medium, thinly sliced into rings
Baby spinach leaves
2 medium, sliced into ribbons
99% fat-free plain Greek yoghurt
⅓ cup(s), (80g)
⅓ cup(s), sprigs
- Combine the mince and tandoori paste in a bowl. Divide mixture evenly into 4 portions. Shape each portion into a 10cm diameter patty. Place in the fridge for 15 minutes to chill.
- Heat the oil in a non-stick frying pan over medium–high heat. Cook the patties for 2–3 minutes each side or until cooked through.
- Toast the naan bread following packet instructions and spread with the mango chutney. Top each naan with a beef patty, onion, spinach, cucumber, yoghurt and coriander. Season with pepper.