650g minced chicken thigh fillet
½ tsp sea-salt flakes
½ red onion, very finely diced
1 egg, lightly beaten
½ cup fresh breadcrumbs
2 Tbsp tandoori paste
½ bunch coriander, leaves chopped
Olive oil, for greasing
4 round rolls, halved
8 slices cheddar
1 Tbsp plain yoghurt
3 Tbsp mayonnaise
Herb and chilli salsa
2 green chillies, finely chopped
3 green shallots, finely sliced
¼ bunch coriander, leaves chopped
¼ bunch mint, leaves torn
¼ bunch parsley, leaves chopped
1 tsp ground turmeric
Juice of ½ lemon
To make yoghurt mayo, put yoghurt and mayonnaise in a small bowl and mix to combine. Set aside.
Put chicken, salt, onion, egg, breadcrumbs, tandoori paste and coriander in a large bowl. Stir to combine.
Preheat barbecue or chargrill pan to medium. Shape chicken mixture into 4 patties and brush each with a little oil. Cook for 3-4 minutes on each side or until cooked.
Meanwhile, to make herb and chilli salsa, toss all salsa ingredients together in a small bowl.
Top each roll base with 1 patty, 2 cheese slices, a little of the salsa, a dollop of yoghurt mayo and remaining roll halves. Serve immediately.