Chicken burger with egg curry sauce

Ingredients for 4 servings:

• 4 rolls (sesame rolls)
• 2 chicken breasts
• 1 m.-sized onion(s)
• 1 handful of bell pepper(s), green, chopped
• 1 clove(s) garlic
• oil
• 1 egg(s)
• breadcrumbs
• salt and pepper
• 4 slices of processed cheese
• 1 tomato(s), sliced
• 2 eggs, hard-boiled
• 1 tsp, heaped curry powder
• 125 ml sour cream
• Dijon mustard
• Salt
• pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Sauce: Blend the peeled eggs and sour cream with a hand blender, add the curry and a little Dijon mustard, stir, season with salt and pepper, and refrigerate. Burgers: Chop the onion and sauté with the paprika in a little oil, then add the crushed garlic; do not let it brown. Remove the pan from the heat and let it cool. Dice the chicken breast and chop finely, then mix with the egg, 2 heaped tablespoons of breadcrumbs, and the onion and paprika. Season with salt and pepper and let it marinate for a few minutes. Form 4 burgers from the mixture, coat in breadcrumbs, and fry in not too hot oil until golden brown on both sides. Remove from the pan, top with tomato slices and cheese, and bake briefly in a baked oven at 150°C. Cut open the sesame rolls and lightly toast them, top with the burgers, and pour the egg curry sauce over them.