Ingredients:

½ finely chopped small onion
2 tbsp Patak’s Madras paste
1tbsp chopped fresh coriander
1tbsp tomato puree
350g extra lean pork mince
few sprays One Cal oil
1 lemon cut into wedges

Directions:

Heat a non-stick frying pan and dry fry the onions for a few minutes until softened.Add a little water to prevent burning.Cover and cook for a minute or two.Add the Madras paste and fry for two minutes.Put onion mix in a bowl and add coriander,tomato puree and minced pork. Season and bring mix together with your hands and then divide into six.Shape into burgers using BurgerMate and chill for 15 minutes.Heat griddle to medium (or use barbecue) and cook burgers for 15 minutes,turning now and then.

Serve with 2 x 250g pouches of Patak’s coriander and garlic rice, salad and a chopped red chili to garnish.