This recipe calls for Madras Spice Paste
Our authentic blend of aromatic spices, coriander, paprika and chilli for a beautifully balanced Madras dish.
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 Spice 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.
Ingredients
Serves 6 people
- 2 tbsp Patak's Madras Spice 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
Method
- 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 Spice 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.
-
Serves 6 people
- 2 tbsp Patak's Madras Spice 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
-
- 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 Spice 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.
