Ingredients
For the burger
150 g dry tikka spice
2 l cooking oil
2 garlic bulbs
750 ml mayonnaise
500 ml sriracha sauce
2 punnets coriander
150 g egg yellow powder
300 g tomato paste
3 onions, large
50 g green chillies
2 l water
45 medium chicken fillets
6 large tomatoes
4 limes, juiced
5 red onions
2 heads frilly lettuce
4 large carrots
2 cucumbers
For the drink
3 cups spanspek (cantaploupe)
54 cherries, pitted
18 limes
6 l unsweetened green tea
500 ml honey
Instructions
BURGER
Sauce
- Heat oil on high heat.
- Fry 100g tikka spice, onions, and tomato paste.
- Add mayo and stir till fully incorporated.
- Add green chillies, garlic, and egg yellow powder. Stir well so that the oil does not separate from the mixture.
- Add water and cook on low heat.
- Add chopped coriander and fresh garlic
- Blitz till smooth and remove from heat and allow to cool down.
Burger
- Butterfly chicken fillet.
- Season with the remaining tikka spice and lime juice and grill on high heat.
- Baste the fillet on the grill.
- Grill until the basting sauce thickens.
To assemble
- Place the chicken fillet on the bun. If needed, add extra basting.
- Top with sliced tomato, red onion, cucumber, and lettuce.
DRINK
- Juice the limes and measure out the cherries, honey, and watermelon into a blender or food processor. Add extra honey.
- Blend on high speed for 1 minute.