Ingredient:
500 g (1 lb) best-quality minced beef
1 tbsp red Thai curry paste
2 tbsp chopped fresh coriander
2.5 cm (1 in) piece of fresh root ginger, peeled and finely grated
Salt and black pepper
1 tbsp olive oil
Method:
Put the beef in a bowl with the curry paste, fresh coriander, grated ginger, and slat and pepper. Mix together thoroughly.
Shape the mixture into six even-sized burgers. Put on a large plate, cover and refrigerate for about 30 minutes (they will keep for up to 24 hours).
Heat the oil in a large non-stick frying pan or lightly coat a preheated ridged griddle pan with a little oil. Cook the burgers over a medium heat for about 3-4 minutes on each side until they are brown. They are best eaten just pink in the middle, but they can be cooked another minute or two on each side if you prefer them more done than this. Serve with a julienne of raw carrot and cucumber, and a small bowl of unsweetened natural yogurt.
500 g (1 lb) best-quality minced beef
1 tbsp red Thai curry paste
2 tbsp chopped fresh coriander
2.5 cm (1 in) piece of fresh root ginger, peeled and finely grated
Salt and black pepper
1 tbsp olive oil
Method:
Put the beef in a bowl with the curry paste, fresh coriander, grated ginger, and slat and pepper. Mix together thoroughly.
Shape the mixture into six even-sized burgers. Put on a large plate, cover and refrigerate for about 30 minutes (they will keep for up to 24 hours).
Heat the oil in a large non-stick frying pan or lightly coat a preheated ridged griddle pan with a little oil. Cook the burgers over a medium heat for about 3-4 minutes on each side until they are brown. They are best eaten just pink in the middle, but they can be cooked another minute or two on each side if you prefer them more done than this. Serve with a julienne of raw carrot and cucumber, and a small bowl of unsweetened natural yogurt.
