• 500 g lean British pork mince
  • 1 medium red onion, very finely chopped
  • 2 tbsp Thai green curry paste
  • 3 tbsp washed and chopped fresh coriander
  • 1 medium British free-range egg, yolk only
  • 0.25 tsp salt
  • 3 tbsp lighter mayonnaise
  • 4 gluten-free soft white rolls
  • 120 g bag baby leaf sweet bistro salad
  • 2 medium tomatoes, washed and sliced


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6.

  2. 2

    Put the mince, onion, curry paste, 1 tablespoon of the coriander, the egg yolk and salt into a bowl and mix well. Shape into 4 patties.

  3. 3

    Heat a frying pan over a medium heat. Fry the burgers for 2-3 minutes turning occasionally, to seal. Transfer to a baking tray and cook in the oven for a further 18-20 minutes , until just cooked through with no pink remaining.

  4. 4

    Stir the remaining coriander through the mayonnaise. Cut the rolls in half and fill with the salad and tomato slices. Top with the burgers and a spoonful of the coriander mayonnaise.


    Cook’s tip: as an alternative serving suggestion, make a mango salsa by mixing 1 diced ripe mango with 1 finely chopped red chilli, the juice of 1 lime and 1 tablespoon chopped coriander.

Nutritional Details

Each serving provides
  • Energy 2303kj 550kcal 28%
  • Fat 29.0g 41%
  • Saturates 7.0g 35%
  • Sugars 6.6g 7%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 691kj/165kcal

Each serving provides

33.0g carbohydrate 5.6g fibre 36.6g protein

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