Massaman Burgers with Tahini Sauce

1. Heat 2 tbsp of oil in a frying pan, then add the shallots and Shemin’s Indian Curry Paste. Cook very gently for 4-5 minutes until the onions are soft. Transfer into a bowl to cool.
2. Mix together the minced meat, spring onions and salt, with the fried shallots and paste. Then add the egg yolk and mix thoroughly.
3. Shape the mixture into 12 patties. You can freeze these patties for up to 2 months or alternatively refrigerate up to 1 day in advance.
4. Cook the patties in the rest of the oil or barbecue for 4-5 minutes on each side.

Toppings of your choice – Serve your burgers in toasted buns with all your favourite toppings – Tahini sauce or mint and cumin aioli, or ketchup, mayonnaise, chilli sauce, and lettuce, finely sliced cheese, sliced tomatoes, raw rings of onion or just a simple salad.

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.

Tahini Sauce – To make a tahini sauce, whisk together 1/2 cup tahini, 3 crushed garlic cloves, 1/2 teaspoon kosher salt, 2 tablespoons olive oil, 1/4 cup lemon juice, and 1 teaspoon finely chopped parsley (optional) until smooth and creamy.