Burger with Shrimp-Chicken Patty, Yogurt and Mint
- For the shrimp and chicken meatballs
- 450 grams shrimp (ready to cook, peeled and deveined)
- 150 grams Chicken breasts
- 1 red chile pepper
- ½ teaspoon Cumin
- freshly ground peppers
Rinse the shrimp and the chicken breast fillet, pat dry and cut into very small cubes. Chop the shrimp and chicken breast pieces with a sharp knife until minced.
Rinse the red chile pepper, cut in half lengthwise, remove seeds and finely chop. Mix the chile pepper and ground cumin into the shrimp-chicken mixture, season with salt and pepper, and form 4 equal patties. Place the patties in a bamboo steamer and cook for 8 minutes.
Sort the Swiss chard leaves, rinse, trim and shake dry. Rinse the mint, shake dry and pluck the leaves from the stems. Rinse the cucumber and slice into very thin, long slices.
Peel the onion, cut into rings and fry in a hot pan with melted butter until golden yellow. Remove and drain on kitchen paper.
Halve each ciabatta roll horizontally and roast in a preheated oven at 220°C (fan: 200°C, gas mark 4) (approximately 420°F) for 5 minutes.
Season the yogurt with salt, pepper and lemon juice, and spread on the lower halves of the ciabatta. Top with cucumber slices and Swiss chard leaves, and place a shrimp-chicken patty over each. Top with a few mint leaves and place the upper halves of ciabatta over. Serve on plates.