Add 2 tablespoons oil, the curry paste, the sesame seeds, the chilli pepper and the chopped fresh cilantro to a bowl and mix to a paste. Mix this paste through the mince. Season to taste with salt and pepper. Then form two hamburgers from the mince mixture.
Heat the remaining 2 tbsp oil in a frying pan. Fry the burgers at a medium high temperature until they are done. Turn the burgers regularly. It takes around 10-15 minutes for the burgers to be done.
Prepare the creamy salad while you’re cooking the burgers. Grate the red cabbage and Julienne the carrots (slice into thin slices). Prepare a dressing with the mayonnaise, coconut milk and lemon juice and season it with salt and pepper. Mix the dressing through the red cabbage and place the salad in the fridge to cool.
Toast the burger buns (to taste, about 1 min) when the burgers are almost done. In the meantime, cut the cucumbers in thin shreds or ribbons using a vegetable peeler.
Finish preparing the hamburgers as soon as the burgers are done. Spread the bottom bun with some chilli sauce followed by the cucumber slices, the burger, the creamy salad and garnish with some extra black sesame seeds and fresh cilantro.