This was such a tasty weeknight dinner inspired by a half-used jar of tandoori curry paste and a packet of supermarket naan breads. Ditch the naans for gluten-free burgers.
Wine Suggestion: A juicy Spanish, or Spanish varietal, should work here. There are some great and good value Garnacha’s, like one made by Bodegas Monfil, which are perfect when on a budget. If you want to push the boat out choose a ripe and juicy Ribera del Duero made from Tempranillo. Our favourite of the moment is the Carmelo Rodero and try their 9 Mesas for the juicy youthful fruit. Older and more concentrated Crianza’s and Reserva’s would overwhelm the dish.
Tandoori pork burgers with tomato & coriander raita – serves 4
- 500g lean pork mince
- 1 red onion, grated
- 2 tbsp tandoori curry paste (we like Patak’s)
- a small bunch of coriander, chopped
- 150ml natural yoghurt
- 2 tomatoes, chopped
- 4 scallions, sliced
- naan breads, to serve
- Little Gem or Cos lettuce, to serve
Put the mince, onion, curry paste and half the coriander in a bowl, season with mix well, then form into 4 burgers.
Barbecue the burgers for 4-5 minutes on each side or until cooked through. Meanwhile, mix the rest of the coriander with the yoghurt, tomatoes & scallions.
Serve the burgers in some warm naan breads (we toasted ours on the barbecue) with the crispy lettuce and raita.
(Original recipe by Janine Ratcliffe in BBC Olive Magazine, August 2009.)