1. Put the olive oil into a frying pan on a medium heat and cook the curry paste gently for 3 minutes. Allow to cool.
2. In the meantime put the mince in a large mixing bowl. Add the chopped onions, parsley or coriander, parmesan cheese, mustard, egg, breadcrumbs, cooled curry paste mixture, salt and pepper. Scrunch and really mix everything together.
3. Divide your burger mix into 8 equal pieces, then pat and shape each one into a nice fat burger – you want them about 7cm wide and 3cm thick.
4. Transfer to a tray, cover with cling film and pop in the fridge to chill for 1 hour. If barbecuing, light the barbecue after the burgers have been chilling for about 30 minutes so the flames have died down and it’s ready when you come to cook.
5. Drizzle the burgers with a tiny bit of olive oil, then transfer them to the barbecue grill or griddle pan and cook for 10 to 12 minutes or until cooked through, turning occasionally. While they’re cooking, halve your burger buns and lightly toast them.

Mint and Cumin Aioli
Combine the mayonnaise, mint, spring onion, garlic, cumin, lime zest and juice in a food processor. Pulse until the mixture is well integrated, but there are still chunks of green onion remaining. Season the puree with salt and black pepper, to taste.

Toppings of your choice – Serve your burgers in toasted buns with all your favourite toppings – Mint and cumin aioli, or ketchup, mayonnaise, chilli sauce, and lettuce, finely sliced cheese, sliced tomatoes, raw rings of onion or any combination of the above.