Curry burger with crunchy cucumber salad in yogurt sauce

Ingredients:

• 600 g minced chicken meat (preferably drumstick)
• 1 pod of red pepper
• a couple of spoons of mayonnaise
• 2/3 cloves of garlic
• a few sprigs of parsley
• peel rubbed from one lemon
• 1/2 teaspoon Curry
• a pinch of turmeric
• a pinch of chili
• 4 rolls
• 1 green cucumber
• 2/3 tablespoons of thick plain yogurt
• a few sprigs of fresh cilantro
• lemon juice
• Sea salt
• Black pepper

Wash and dry the peppers. Clean from seed nests and cut into small cubes. Add to the meat with chopped parsley and lemon zest. Add curry, turmeric and cayenne. Mix. Season to taste with freshly ground salt and pepper. Knead the meat well with the spices.

Wash the cucumber and cut into thin slices. Finely chop the coriander. Add to the cucumbers. Toss it all with yoghurt and season to taste with lemon juice, cumin, salt and pepper.

Divide the meat into 4 servings and form flat cutlets. Grill for a few minutes on each side.

Cut the rolls in half. Put them on the rack and heat for a few minutes. Brush the inner sides of the buns with mayonnaise. Place the burger curry on the bottom. Put a tablespoon of cucumber salad on the cutlet. Cover the whole with the second part of the bun.