An irresistible, mouth-watering burger which has a crumbed curried pork and cannellini bean patty, of a mint yoghurt sauce, cucumber and rocket.
- 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
In 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.
In a bowl, mash cannellini beans with a fork. Mix in mince, egg, and onion mixture. Season.
Shape mixture into four even-sized flattened patties. Place on tray. Chill for 20 mins.
Preheat oven to moderately slow, 160 C. In a large frying pan, heat extra oil on medium.
Coat patties in crumbs and cook 2 to 3 mins each side until golden. Transfer to tray and bake 10 to 15 mins.
Spread 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