Goan pork burgers with chilli flavoured garlic & coriander rice

Make your own tasty burgers with an extra chilli kick, like these Goan pork burgers

Heat rating: 5
Serves: 6
Preparation time: 20
Cooking time: 25

What you need:

• 2 tbsp Patak's Madras Curry Paste
• 1 small onion, finely chopped
• 1 tbsp fresh coriander, chopped
• 1 tbsp tomato pureé
• 350g extra lean pork mince
• few sprays one cal oil
• 2 x 250g pouches of Patak's Garlic & Coriander Microwave Rice
• 1 lemon, cut into wedges to garnish
• 200g bag mixed salad leaves
• 1 red chilli, deseeded and sliced to garnish
• sea salt and black pepper

What you do:

1. Heat a non-stick frying pan and dry fry the onion for a few minutes until softened, adding a little water to prevent it from burning. Cover with a lid and cook for a minute or two.
2. Add the Patak's Madras Curry Paste and fry for two minutes.
3. Transfer the onion mixture into a bowl and add the coriander, tomato pureé and minced pork. Season and bind the mixture together with your hands to form a burger mix and then divide into six balls.
4. Shape the mixture into burgers and chill for 15 minutes.
5. Heat a griddle to a medium setting and cook the burgers for 15 minutes, turning occasionally.
6. Add the lemon wedges to the griddle and sear them for five minutes.
7. Heat the Patak's Garlic & Coriander Microwave Rice as directed on the packet and spoon into bowls. Garnish with a little of the sliced red chilli.
8. Serve the rice with the burgers and a green salad, garnished with the lemon wedges.

Handy tip:

If cooking on a barbeque, position the rack well above the coals and cook for 25 minutes, turning occasionally.

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