Place 2 tbsp oil, curry paste, sesame seeds, chili pepper and chopped fresh coriander in a bowl and mix into a paste. Then add this paste to the minced meat and mix well. Season with some salt and pepper and shape two burgers with your hands.

NOTE: these burgers are quite thick. If you want a thinner burger, form 4 patties.

Heat the remaining 2 tbsp oil in a frying pan. Fry the burgers at medium temperature and turn the burgers regularly. It takes about 15-20 minutes for the burgers to be cooked.

While the burgers are cooking, prepare the creamy coleslaw. Grate the red cabbage and cut the carrots in julienne (strips). Make a dressing of mayonnaise, coconut milk and lemon juice and season with salt and pepper. Mix the dressing with the red cabbage and put the salad in the fridge to chill.

Toast the burger buns (about 2 minutes on each side) and while waiting cut a piece of cucumber into strips with a vegetable peeler or thinly slice them.

When the burgers are cooked, let them chill on some kitchen towel paper. Then assemble the burgers: cover the bottom of the bun with some chili sauce, followed by the cucumber strings, the burger, creamy coleslaw and garnish with some extra black sesame seeds and fresh coriander. Enjoy!

TIPS:- The burgers are also delicious with a sriracha mayonnaise (mix 3 tbsp mayonnaise with ½ tbsp Sriracha Sauce and add a squeeze of lemon juice).- Serve with Oven Baked Sweet Potato Fries!

If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made