Indian Burgers

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.