Pickled cucumber- ¼ cup (60ml) white vinegar
- 2 tsp salt
- 3 tsp caster sugar
- 1 Lebanese cucumber, sliced thinly into ribbons
Korma burger- 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
Onion Curry Sauce- 1 tbsp oil
- 1 large red onion, finely sliced
- ½ cup (125ml) water
- ¾ cup (185ml) coconut milk
| Pickled cucumber- Combine vinegar, salt and sugar and mix well. Add cucumber slices and stand for 15 minutes to pickle
Korma burger- 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- 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
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