Prep 15 mins
Cook 11 mins
This recipe is from Canadian Living magazine - . I am so happy that I stumbled across this recipe - We loved it. Tasty & Moist. It may be difficult to BBQ because it has a loose texture. I used Thai red curry paste. Be sure that the center of the burger reaches a temperature of 160F The prep time does not include the chill time. Serve with a green salad and perhaps Baked Beans or your favorite Oven Fries. Try topping it with Mango Chutney I usually like to fry some mushrooms along side the burgers.
- 1 lb ground lean pork
- 1⁄2 cup cilantro, chopped
- 1⁄3 cup feta cheese, crumb led
- 2 tablespoons curry paste
- 2 garlic cloves, minced
- 2 teaspoons minced ginger
- 1 jalapeno, seeded, finely minced
- 3⁄4 teaspoon cumin
- salt & pepper
- 8 large sliced mushrooms (optional)
- 4 tablespoons mango chutney (optional)
- 4 lettuce leaves
- 4 slices tomatoes
- 4 hamburger buns
- spray Pam cooking spray
- Mix together the pork, cilantro, feta, curry paste, garlic, ginger, Jalapeno & cumin.
- Do not over handle the meat mixture or your burger will be tough.
- Divide the mixture into quarters, form patties, make a thumb print in the center of each patty.
- Cover and refridgerate for at least 10 minutes or up to 4 hours.
- Spray a skillet lightly with Pam and cook the burger over high heat for 1 minute, flip the burger, lower temperature to medium heat, cover pan and cook slowly on one side for 5 minutes.
- If you are adding mushrooms add them to the pan now.
- Flip the burger and continue cooking for a further 5 minutes.
- Serve with lettuce & tomato on a light toasted buttered bun.
- I really recommend adding some Mango chutney on the burger.