Curried Pork & Bean Burger

Curried Pork & Bean Burger

By The Weekly  

June 30, 2016

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An irresistible, mouth-watering burger which has a crumbed curried pork and cannellini bean patty, of a mint yoghurt sauce, cucumber and rocket.

  • Prep: 20 mins
  • Cook: 30 mins
  • Yields: 4 Burgers


2 tsps vegetable oil, plus extra for shallow frying

1 small onion, finely chopped

2 garlic cloves, crushed

½ cup frozen peas

2 tsps curry powder

400 g can cannellini beans, rinsed & drained

250 g pork mince

1 egg, lightly beaten

½ cup panko crumbs

1/3 cup Greek-style yoghurt

1 tbsp chopped mint

4 soy and linseed sourdough rolls, split & toasted

1 cucumber, cut into ribbons

40 g baby rocket leaves

½ cup mango chutney


1In a frying pan, heat oil on medium. SautÈ onions and garlic for 1 to 2 mins. Add peas and cook 2 to 3 mins. Stir in curry powder and cook, stirring 1 min until aromatic. Cool slightly.

2In a bowl, mash cannellini beans with a fork. Mix in mince, egg, and onion mixture. Season.

3Shape mixture into four even-sized flattened patties. Place on tray. Chill for 20 mins.

4Preheat oven to moderately slow, 160 C. In a large frying pan, heat extra oil on medium.

5Coat patties in crumbs and cook 2 to 3 mins each side until golden. Transfer to tray and bake 10 to 15 mins.

6Spread combined yoghurt and mint over base of rolls. Top with cucumber, patty and rocket. Finish with chutney and remaining roll half.

TIP: Panko crumbs are crispier and lighter in texture than regular store-bought crumbs.

Photo: Rob Shaw/Bauer

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