Indian-Spiced Chicken Burgers with Roast Butternut and Curry Mayo

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Toss butternut with first measure of Indian spice mix and a drizzle of olive oil on first prepared tray. Season with salt and bake for 15 minutes, until cooked through.
3. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of breast and slice through middle to make two thin steaks. Drizzle with olive oil and rub with second measure of Indian spice mix and salt. Set aside.
4. In a bowl, mix all curry mayo ingredients together and set aside. Thinly slice tomatoes; finely shred lettuce; peel and grate carrot. Set aside. Cut Turkish buns in half horizontally.
5. Heat a drizzle of oil in a frypan on mediumhigh heat. Cook chicken for about 2 minutes each side (depending on thickness), until just cooked through. Set aside, covered in foil to rest for 2–3… minutes, then slice thickly.
6. While chicken cooks, place closed burger buns on second prepared tray and toast in oven for
   5 minutes, until warmed through.
7. Fill buns with Indian spiced chicken slices, tomato, lettuce and carrot. Drizzle over curry mayo. Serve butternut on the side (or stuff burger with butternut, if desired).