Indian Burgers

One of our favourite ways to use Shemin’s is making burger patties. The herbs and spices in our paste make an irresistible burger.


6 tbsp Sunflower or groundnut oil
6 Shallots, thinly sliced
100g Shemin’s Indian Curry Paste
1kg Minced lamb or beef (it is best not to use
lean mince as fat will help to bind the
burgers and keep them moist)
Zest of 1 lime
50ml Coconut milk
6 tbsp Freshly chopped coriander
2 Spring onions finely sliced
2 Egg yolks (to bind)
½ tsp Salt (or to taste)


  1. 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.
  2. 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
    mix thoroughly.
  3. 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.
  4. 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.

Serves 4-6

Products used in this recipe