Recipe Crunchy Thai burger with spicy Kooray mayo

• 1 portion (45 g or 3 tbsp) Kooray spice 'n easy organic red Thai curry
• 2 burger buns
• 250 g minced meat (vegan optional)
• 4 tbsp mayo (vegan optional)
• 1 romaine lettuce heart
• 1 tomato
• 1 carrot
• 1 parsnip
• 1 small sweet potato
• oil (e.g. rapeseed oil)

1. Peel the carrot, sweet potato and parsnip and shave them into long strips with a peeler.
2. Heat oil in a pot to 180 °C. Deep-fry the vegetable strips one batch at a time for 1 minute until crispy and let drain.
3. Divide one portion of Kooray spice 'n easy between two bowls. Mix the first half with the minced meat and shape into patties. Mix the second half with 4 tbsp of mayo to make a spicy mayo.
4. Toast the burger buns cut side down in the pan over medium heat for 1 minute and remove.
5. Add 1 tbsp of oil to the pan and fry the patties over high heat for 2–3 minutes per side.
6. Slice the romaine lettuce and tomato.
7. Spread the buns with 1 tbsp of spicy mayo each and top with lettuce, tomato, patty and vegetable crisps. Serve the remaining crisps and mayo on the side.

Try it, love it!