Massaman Burgers

Forget shop bought burgers. Put them down! It takes hardly any time to make these and the difference in taste is incredible. Will definately impress at your next BBQ or stick them in the oven and they work just as well. Perfect with our mint and cumin aioli.


6 tbsp Sunflower or groundnut oil
6 Shallots, thinly sliced
100g Shemin’s Massaman 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)
2 Spring onions finely sliced
2 Egg yolks (to bind)
½ tsp Salt (or to taste)

For the mint and cumin aioli:
1/2 cup homemade or good quality mayonnaise
10 mint leaves, chopped
2 spring onions, chopped
2 cloves garlic, grated
1 teaspoon ground cumin
1 lime, zest
Line juice 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, 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.


Mint and Cumin Aioli
Combine the mayonnaise, mint, spring onion, garlic, cumin, lime zest and juice in a food processor. Pulse until the mixture is well integrated, but there are still chunks of green onion remaining. Season the puree with salt and black pepper, to taste.

Toppings of your choice – Serve your burgers in toasted buns with all your favourite toppings – Mint and cumin aioli, or ketchup, mayonnaise, chilli sauce, and lettuce, finely sliced cheese, sliced tomatoes, raw rings of onion or any combination of the above.

Products used in this recipe