1 lb (454 g) lean ground pork
1/2 cup (125 mL) chopped fresh coriander
1/3 cup (75 mL) crumbled feta cheese
2 tbsp (25 mL) curry paste
2 cloves garlic, minced
2 tsp (10 mL) minced ginger root
1 jalapeño peppers, seeded and minced
3/4 tsp (4 mL) ground cumin
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
4 Boston lettuce leaves
4 soft buns

Grilled Red Onions:
1 half large red onion
1 tsp (5 mL) vegetable oil
1 pinch salt
1 pinch pepper

In large bowl, mix together pork, coriander, feta, curry paste, garlic, ginger, jalapeño pepper, cumin, salt and pepper. Divide into quarters; shape into burgers. Cover and refrigerate for 10 minutes or for up to 4 hours.

Place on greased grill over medium-high heat; close lid and grill, turning once, until digital instant-read thermometer inserted sideways into centre of each reads 160°F (71°C), about 10 minutes.

Grilled Red Onions:
Meanwhile, peel onion; cut crosswise into 1/2-inch (1 cm) thick slices. Insert small skewer horizontally through each slice to keep rings in place. Brush both sides with oil; sprinkle with salt and pepper.

Place onion on greased grill over medium-high heat; close lid and grill, turning once, until softened, about 10 minutes. Serve with lettuce on burgers in buns.