Buffalo burgers with curry sauce and mushrooms

For the curry sauce:

1. In a deep frying pan, add the olive oil and the mushrooms cut into strips. Sauté them well and then add the finely chopped spring onions. Add the garlic, pepper, salt, cumin and sauté well. Deglaze with the wine and stir until all the alcohol is gone. Leave on medium heat until it is almost completely dry.

2. In a saucepan, add the butter, then the red curry paste and the yellow curry powder. Stir over medium heat, then add the flour and stir with a wire whisk until the mixture is smooth.

3. Slowly add the coconut milk and stir continuously with the wire whisk, removing the mixture from the heat. Once the mixture becomes a liquid sauce (add a little more moisture if necessary), pour it into the pan with the mushrooms and stir over medium heat, adding the lime juice at the end. Cover with a lid and remove from heat.

For the Buffalo Burgers:

1. Bake the buffalo burgers on a baking sheet lined with non-stick paper or in a frying pan for about 20 minutes, turning halfway through (after defrosting them thoroughly).

2. Place them in the pan with the curry sauce and add a little vegetable broth (about half a glass). Cook for about 10 minutes, turning the buffalo burgers to mix with the sauce.

3. Serve with a little fresh coriander. Ideally accompanied with basmati rice.