500 g lean beef mince
1 clove garlic, crushed
1 tbsp red curry paste
2 spring onions, finely sliced
2 tbsp panko breadcrumbs (alternatively use 2 tbsp fresh breadcrumbs)
1 egg, lightly beaten
1 tbsp olive oil
Bun and trimmings
4 wholemeal rolls, lightly toasted
80 g baby rocket leaves
1 Lebanese cucumber, peeled into ribbons
1 large carrot, peeled into ribbons
50 g snow pea sprouts, trimmed
¼ cup whole-egg mayonnaise
coriander leaves, to garnish
mint leaves, to garnish
hot chilli sauce, to serve (if desired)
- To prepare the burger patty, combine the beef mince, garlic, curry paste, green onions, breadcrumbs and egg in a large bowl. Season and shape into 4 burgers.
- To cook the patties, preheat the barbecue or pan to moderately high heat. Lightly brush the burgers with oil and place on the barbecue or in the pan, reducing the heat to medium.
- Cook the patties for 5 to 6 minutes each side or until cooked to your liking, turning the burgers once.
- Serve burgers on toasted buns with rocket, cucumber, carrot, sprouts, mayonnaise, coriander and mint leaves and hot chilli sauce, if desired.