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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.

2 out of 3 Difficulty
3 out of 3 spice levels Hot
45 mins Preparation

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

  1. 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.
  2. Add the Patak's Madras Spice Paste and fry for two minutes.
  3. 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.
  4. Shape the mixture into burgers and chill for 15 minutes.
  5. Heat a griddle to a medium setting and cook the burgers for 15 minutes, turning occasionally.
  6. Add the lemon wedges to the griddle and sear them for five minutes.
  7. Cook the basmati rice as directed on the packet and spoon into bowls. Garnish with a little of the sliced red chilli.
  8. 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
    1. 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.
    2. Add the Patak's Madras Spice Paste and fry for two minutes.
    3. 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.
    4. Shape the mixture into burgers and chill for 15 minutes.
    5. Heat a griddle to a medium setting and cook the burgers for 15 minutes, turning occasionally.
    6. Add the lemon wedges to the griddle and sear them for five minutes.
    7. Cook the basmati rice as directed on the packet and spoon into bowls. Garnish with a little of the sliced red chilli.
    8. Serve the rice with the burgers and a green salad, garnished with the lemon wedges.