Goan Pork Burgers with Rice

Goan cuisine is often notable for its spiciness, and these luscious burgers are no exception - they are simply bursting with flavour. Our Madras paste gives a lovely blend of coridander, cumin, turmeric and chilli, and served on a bed of rice with a squeeze of lemon these are tender, flavoursome and delicious. Or serve up in a burger bun with your favourite condiments.

Serves: 6 people
Preparation time: 20 mins
Cooking Time: 25 mins
Difficulty: Moderate

Spiciness

If you like this recipe try these

Goan Pork Kebabs with Beetroot Salsa

Barbecue Chicken Burger

This recipe features

Ingredients

2 tbsp Patak's Madras Paste
1 small onion, finely chopped
1 tbsp fresh coriander, chopped
1 tbsp tomato pureé
350g extra lean pork mince
few sprays of oil
500g Basmati 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

Methods

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.
Add the Patak's Madras Paste and fry for two minutes.
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.
Shape the mixture into burgers and chill for 15 minutes.
Heat a griddle to a medium setting and cook the burgers for 15 minutes, turning occasionally.
Add the lemon wedges to the griddle and sear them for five minutes.
Cook the basmati rice as directed on the packet and spoon into bowls. Garnish with a little of the sliced red chilli.
Serve the rice with the burgers and a green salad, garnished with the lemon wedges.