Mango & Spice Chicken Burgers with Bocconccini

• Hint: For entertaining, slice the baguette into bite sized rounds and toast in the oven. Using instructions below cook mini patties that will sit on toasted rounds.

Mango & Spice Chicken Burgers with Bocconccini

• 600 g chicken mince
• 200 g Copperpot Chunky Mango and Coconut Curry Dip
• Fresh milled pepper
• 2 pieces Bocconcini cheese (sliced with an egg slicer)
• 1-2 Baguettes
• 200 g Copperpot Hommus Dip
• 30 g fresh, washed, baby spinach
• 30 g fresh, washed, rocket
• Oil for frying

• Combine the mince, Mango Coconut Curry Dip and mix well.
• Form into 5-6 patties and fry in a pan with a little oil.
• When turned over place the bocconcini slices on the patties, mill the pepper over and finish cooking (the cheese will warm up, become soft and become much more flavoursome than when cold).
• Meanwhile cut the baguette into desired burger lengths and cut each section in half lengthwise.
• Spread the Hommus on both sides of the bread, place a pattie on one side, top with the spinach and rocket and the remaining bread.