Tested till perfect Curried Pork Burgers
Curried Pork Burgers
Photography by Matthew Kimura

Curried Pork Burgers

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2010

Recipe4 out of 5 based on 13 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 5 minutes Chill: 10 minutes
  • Cook time 10 minutes
  • Portion size 4


  • 1 lb 1lblean ground pork
  • 1/2 cup 1/2cupchopped fresh coriander
  • 1/3 cup 1/3cupcrumbled feta cheese
  • 2 tbsp 2tbspcurry paste
  • 2 2cloves garlic, minced
  • 2 tsp 2tspminced gingerroot
  • 1 1jalapeño pepperjalapeño peppers, seeded and minced
  • 3/4 tsp 3/4tspground cumin
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 4 4Boston lettuce leafBoston lettuce leaves
  • 4 4soft buns

Grilled Red Onions:

  • 1 half 1halflarge red onion
  • 1 tsp 1tspvegetable oil
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
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In large bowl, mix together pork, coriander, feta, curry paste, garlic, ginger, jalapeño pepper, cumin, salt and pepper. Divide into quarters; shape into burgers. Cover and refrigerate for 10 minutes or for up to 4 hours.

Place on greased grill over medium-high heat; close lid and grill, turning once, until digital instant-read thermometer inserted sideways into centre of each reads 160°F (71°C), about 10 minutes.

Grilled Red Onions: Meanwhile, peel onion; cut crosswise into 1/2-inch (1 cm) thick slices. Insert small skewer horizontally through each slice to keep rings in place. Brush both sides with oil; sprinkle with salt and pepper.

Place onion on greased grill over medium-high heat; close lid and grill, turning once, until softened, about 10 minutes. Serve with lettuce on burgers in buns.

Nutritional Information Per serving: about

cal 472 pro 29g total fat 22g sat. fat 7g
carb 38g fibre 3g chol 84mg sodium 889mg
potassium 516mg

% RDI:

calcium 17 iron 25 vit A 4 vit C 10
folate 36
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