Biryani Chicken Burgers

These burgers are bursting with Indian flavours and are balanced perfectly with the refreshing yoghurt cucumber slaw on top. You get a savoury, spice filled bite of the burger with a hit of cooling, lemon, yoghurt, cucumber and cabbage slaw on top. Absolutely delicious!


  • 500g chicken mince (can use turkey if you prefer)
  • 1 1/2 tsp crushed ginger
  • 1 1/2 tsp crushed garlic
  • 1 tbsp Shemin’s Biryani / Pilau Spice Blend
  • 1 tsp salt
  • squeeze of lemon
  • handful chopped coriander
  • 3 spring onions, finely chopped
  • 2 chillies, finely chopped (optional)

Cucumber and Cabbage Slaw

  • 150g natural Greek yoghurt
  • handful fresh mint, chopped
  • handful fresh basil, chopped
  • 1/4 red cabbage, sliced finely
  • 1/3 cucumber, cut into small matchsticks
  • lemon juice to taste
  • salt and pepper to season


  1. Mix together all the ingredients for the chicken burgers. Make 6 patties and set aside in the fridge to marinade for 2 hours or overnight.
  2. Make the cucumber and cabbage slaw by mixing together all the ingredients. Season and add the lemon juice to taste.
  3. When ready to make the burgers, cover each one with a little oil to prevent them from sticking. Heat a griddle pan or the BBQ and cook for 5 minutes on each side, or until thoroughly cooked through.
  4. Serve inside a burger bun (we love brioche buns) with a slice of juicy tomato and top with the slaw.
  5. Then add some Shemin’s Aubergine Pickle or Shemin’s Mango Chutney for extra flavour!

Zero Syns: Use 0% fat yoghurt for syn free slaw, and your healthy extra for the burger bun.

Serves 6

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