Directions:
- Mix together the pork, cilantro, feta, curry paste, garlic, ginger, Jalapeno & cumin.
- Do not over handle the meat mixture or your burger will be tough.
- Divide the mixture into quarters, form patties, make a thumb print in the center of each patty.
- Cover and refridgerate for at least 10 minutes or up to 4 hours.
- Spray a skillet lightly with Pam and cook the burger over high heat for 1 minute, flip the burger, lower temperature to medium heat, cover pan and cook slowly on one side for 5 minutes.
- If you are adding mushrooms add them to the pan now.
- Flip the burger and continue cooking for a further 5 minutes.
- Serve with lettuce & tomato on a light toasted buttered bun.
- I really recommend adding some Mango chutney on the burger.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 55.88 Kcal (234 kJ) | ||
| Calories from fat | 15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.67g | 3% | |
|---|---|---|---|
| Cholesterol | 9.21mg | 3% | |
| Sodium | 70.7mg | 3% | |
| Potassium | 131.5mg | 3% | |
| Total Carbs | 5.84g | 2% | |
| Sugars | 1.46g | 6% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 4.17g | 8% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 0.8mg | 4% | |
| Calcium | 23.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 82.13 Kcal (344 kJ) | ||
| Calories from fat | 22.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.45g | 3% | |
|---|---|---|---|
| Cholesterol | 13.54mg | 3% | |
| Sodium | 103.91mg | 3% | |
| Potassium | 193.28mg | 3% | |
| Total Carbs | 8.59g | 2% | |
| Sugars | 2.14g | 6% | |
| Dietary Fiber | 0.91g | 2% | |
| Protein | 6.13g | 8% | |
| Vitamin C | 4.3mg | 5% | |
| Iron | 1.1mg | 4% | |
| Calcium | 34.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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