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Curried Pork Burgers

Curried Pork Burgers

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WDawn

Great change from the traditional burger. Curry gives it a great twist. Serve with grilled red onions on a bun of your choice.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 3g
  • < 1%
  • Protein:
  • 21.4 g
  • 43%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 562 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. Preheat a grill for medium-high heat and lightly oil the grate.
  2. Mix pork, feta cheese, cilantro, curry paste, garlic, ginger, cumin, salt, and black pepper in a bowl. Divide mixture into fourths and form a burger from each portion. Refrigerate for 10 minutes (up to 4 hours).
  3. Place burgers on preheated grill, close lid, and grill until an instant-read meat thermometer inserted sideways into the center of a burger reads 160 degrees F (70 degrees C), about 5 minutes per side.
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Reviews

Christina
2
2/24/2013

VERY GOOD! I really loved the flavors of this burger. I did not have curry paste, so I used curry powder, which worked out great. I would add a bit more salt next time, but that's my personal preference. This would be great topped w/ a curry mayo or tatziki (sp?) sauce. I will be making these again! Thanks for sharing. :)

Saveur
1
4/15/2013

So delicious and different. Definitely a recipe for the adventurous, adult burger palate. I used yellow curry paste, and made the mix as written. Hubs grilled to perfection. We topped with sauteed onions and peppers in EVOO on onion buns. What a great summer grilling recipe and a nice change from traditional beef burgers for your next grill nite. Great recipe, wdawn, a definite do-over!

JimnyPivo
0
9/22/2014

My family accepts new dishes, which makes for enjoying unusual recipes. I was dying to try the pork/curry/feta combination. For 1# of pork, I got six smaller burgers. I wanted to start on the mild side, so I used 2 Tbl of Thai green curry, and used a ginger grater to 'mince' the ginger and garlic. Had no time to fire up the grill, so I pan fried them. That was a mistake, as the feta melted and stuck to the pan. I served them on above-average sandwich buns, with rice and a stir-fry of onion, patty pan squash, carrots & sweet pepper. Everyone raved, even my wife who isn't a big fan of pork. I'll be making it again soon & try it with red curry paste on the grill or broil them. Thank you WDawn for a truly refreshing recipe!-----Jimny