500g lamb mince
1/3 cup panko crumbs
1 onion, finely diced
1-2 tablespoons Korma curry paste
1/4 cup chopped coriander
4 burger buns or rolls, halved and toasted
1 ½ cups baby spinach leaves
1 small red onion, sliced into rings
Pineapple & Coriander Salsa, to serve (see below)
Place lamb mince, crumbs, onion, curry paste, coriander and ½ teaspoon sea salt into a bowl and mix well to combine. Divide mixture into 4 portions and shape into patties.
Heat a non-stick frying pan or barbecue hotplate over medium heat. Spray with olive oil and cook patties for 5-6 min each side or until cooked through.
Top buns with patties, baby spinach and red onion. Serve with Pineapple & Coriander Salsa and extra natural yoghurt if desired.
PINEAPPLE & CORIANDER SALSA
Place 1 cup finely diced fresh pineapple, ½ small finely diced red onion, ¼ cup chopped coriander, 1 finely diced long red chilli and the juice of 1 lime into a bowl and stir to combine.