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“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.”
READY IN:
26mins
SERVES:
4
YIELD:
4 Burgers
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix together the pork, cilantro, feta, curry paste, garlic, ginger, Jalapeno & cumin.
  2. Do not over handle the meat mixture or your burger will be tough.
  3. Divide the mixture into quarters, form patties, make a thumb print in the center of each patty.
  4. Cover and refridgerate for at least 10 minutes or up to 4 hours.
  5. 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.
  6. If you are adding mushrooms add them to the pan now.
  7. Flip the burger and continue cooking for a further 5 minutes.
  8. Serve with lettuce & tomato on a light toasted buttered bun.
  9. I really recommend adding some Mango chutney on the burger.

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