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Goan pork burgers with chilli flavoured garlic & coriander rice

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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Patak's

Patak's

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