- Heat 2 tbsp of oil in a frying pan, then add the shallots and Shemin’s Indian Curry Paste. Cook very gently for 4-5 minutes until the onions are soft. Transfer into a bowl to cool.
- Mix together the minced meat, lime zest, coconut milk, coriander, spring onions and salt, with the fried shallots and paste. Then add the egg yolk and
- Shape the mixture into 12 patties. You can freeze these patties for up to 2 months or alternatively refrigerate up to 1 day in advance.
- Cook the patties in the rest of the oil or barbecue for 4-5 minutes on each side.
Try Using: 1 teaspoon of Shemin’s Garam Masala stirred into the burger mix to add extra depth and flavour to your burgers.