Anglo-Indian Pork Burgers with Roasted Carrots & Raita from Marley Spoon
Yield: 2
  • 4 carrots, rinsed and cut into 1.5cm thick rounds
  • 1 red onion, cut in half, finely chop one half, and finely slice the other half
  • 20g fresh coriander, finely chop the stalks, set leaves aside
  • 250g cherry tomatoes, halved
  • 1 mini cucumber, finely slice half, and roughly chop other half
  • 1 pack Devonshire pork mince
  • 2g garam masala
  • 1 pot organic Greek yoghurt
  • juice of 1 unwaxed lime
  • 2 sesame burger buns
  • salt & black pepper
  • olive oil
  1. Preheat your BBQ or oven to 240C/220C Fan/Gas 9.
  2. Place the carrot rounds onto a roasting tray. Drizzle with olive oil, season with salt and pepper and toss to coat in the oil.
  3. Roast in the oven for 15-20 minutes, until golden and cooked through. Transfer to a plate and leave to cool.
  4. To make the patties, add the pork mince, coriander stalks, finely chopped onion, garam masala and season with salt and pepper. Combine the mixture with your hands and shape into 2 patties, about 2.5cm thick.
  5. You can use a griddle pan or BBQ to cook the patties. If using a griddle pan, place on a medium-high heat until very hot. Cook for 3 minutes until charred. Turn the heat down (or move to a cooler part of the BBQ) flip over and cook for a further 6-8 minutes until cooked through.
  6. Halve the burger buns, and either toast under the grill, or on the BBQ.
  7. Make the salad by combining the cooled carrots, coriander leaves, tomatoes, cucumber rounds, slived onion, 1 tbsp of olive oil, and 2-3 tbsps of lime juice.
  8. Make the raita by spooning the yoghurt into a bowl, mix in 2 tsp of olive oil, and the finely chopped cucumber.
  9. Season both the salad and the raita with sald and pepper.
  10. To serve, spread some raita onto the burger buns, and top with the pork patty. Serve the salad on the side.
Nutrition Information
Serving size: 2 Calories: 710 Fat: 24.6g
Recipe by The Purple Pumpkin Blog at