Turn lamb mince into these spiced korma burgers in just 35 minutes! With aromatic korma sauce and quick pickled cucumbers, these different burgers are so flavourful.
Pickled cucumber
Ingredients
¼ cup (60ml) white vinegar
2 tsp salt
3 tsp caster sugar
1 Lebanese cucumber, sliced thinly into ribbons
Method
Combine vinegar, salt and sugar and mix well. Add cucumber slices and stand for 15 minutes to pickle
Korma burger
Ingredients
500g lamb mince
3 green onions, finely chopped
½ cup (50g) dried breadcrumbs
1 egg
1 x 150g Passage to India Korma Curry Paste
Salt and pepper
4 x seeded burger buns
Butter lettuce, sliced tomato, fresh coriander and sweet potato chips, to serve
Method
Place mince, green onions, breadcrumbs, egg, and 2 tbsp of Korma Curry Paste in a medium bowl. Season with salt and pepper and mix well to combine. Divide the mixture into 4 equal portions and form into patties
Heat a large lightly greased non-stick frying pan over medium low heat. Add the burger patties and cook for 3 minutes. Turn over and cook for a further 3-4 minutes or until patties are cooked through. Set aside and keep warm. Wipe out pan
Onion Curry Sauce
Ingredients
1 tbsp oil
1 large red onion, finely sliced
½ cup (125ml) water
¾ cup (185ml) coconut milk
Method
Add oil and onion cook, stirring over medium heat for 10 minutes or until onions have softened and collapsed. Stir in remaining curry paste, water and coconut milk. Simmer 5 minutes or until reduced and thickened
To serve, top the base of each bun with lettuce, tomato slices, burger patty, and top with onion curry sauce. Add pickled cucumber and coriander. Serve with remaining onion curry sauce and sweet potato chips
