Pan fry the onion in a dash of oil until tender.

Add the tandoori paste and cook stirring for 1-2 minutes until fragrant. Cool.

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In a bowl, mix together the cooked onion mixture, mince, breadcrumbs, yoghurt and coriander with a seasoning of salt and pepper.

Use wet hands to mould into 4-5 even-sized patties.

Cook over a moderate-high heat on a greased barbecue or in a frying pan for 5-7 minutes on each side until the burgers are cooked.

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Cooking time will be dependent on how thick the burgers are.

Alternatively cook under a grill.

Combine the chilli, red onion and coriander for the salsa.

Serve the burgers on warm naan bread with slices of mango or cucumber with a little Chilli Salsa and mango chutney if wished.