Ka Na Burger

Ka Na Burger

Serves: 4

Prep Time: 5 Minutes (+ 30 Minutes Chilling)

Cook Time: 20 Minutes

INGREDIENTS

For the burgers

  • 500g beef, lamb or chicken
  • 2 tbsp Ka Na Masala Curry Base – Medium or Hot
  • ½ tsp Ka Na Garam Masala
  • Vegetable oil, for cooking

To serve

  • 4 brioche burger buns
  • Baby lettuce leaves
  • Large plum tomatoes, sliced
  • Red onion, sliced into rings

For the burger sauce

  • 4 tbsp natural set yoghurt
  • 2 tsp concentrated mint
  • 1 tbsp mayonnaise
  • Sprinkle of Ka Na Garam Masala
  • Salt, to taste

METHOD

  1. Add 2 tablespoons of Ka Na Curry Base to the meat and mix thoroughly.
  2. Divide the mixture into four equal portions. Lightly wet your hands and roll each portion into a ball.
  3. Flatten each ball into a patty around 3cm thick, keeping them an even thickness so they cook evenly.
  4. Place on a plate, cover and refrigerate for at least 30 minutes to firm up.
  5. Heat a BBQ or griddle pan to medium-hot and lightly brush one side of each burger with vegetable oil.
  6. Place the burgers oil-side down and cook for around 5 minutes until lightly charred.
  7. Brush the other side with oil and turn using tongs. Avoid pressing down on the burgers so the juices stay inside.
  8. Continue cooking until the meat is fully cooked through. Cooking time will vary depending on the meat used.
  9. Remove from the heat and leave the burgers to rest.
  10. Toast the cut sides of the brioche buns for around 1 minute.
  11. Mix the yoghurt, concentrated mint, mayonnaise, Garam Masala and salt together to make the burger sauce.
  12. Build each burger with lettuce, tomato, red onion and your burger sauce.

Shop the ingredients: Ka Na Medium Curry Base Sauce | Ka Na Hot Curry Base Sauce

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