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1
Cook 8 strips of bacon until crisp and set aside.
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2
In a small bowl, mix the yogurt, dressing, 1/4 tsp curry, 1/4 tsp garlic powder, 1/8 tsp cayenne pepper and 1/8 tsp salt.
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3
Set aside.
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4
Season ground pork with remaining salt and black pepper, 3/4 tsp curry, 3/4 tsp garlic powder, and crushed red pepper.
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5
Form into 4 patties.
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6
In 3 shallow bowls, place cornstarch, buttermilk and bread crumbs.
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7
After patties are formed, dredge them first in the cornstarch (shake off the extra); then into buttermilk and finally into bread crumbs.
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8
Place onto plate and let sit for about 10 minutes.
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9
Heat non-stick skillet with 3 tsp olive oil over med-high heat.
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10
Place patties in the skillet and cook until internal temperature registers approximately 170 degrees.
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11
While patties are cooking on the second side, place a bit of water into skillet with the burgers (no more than 1/4 cup) and put cover on and let them steam a bit.
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12
While the burgers are cooking, heat a small non-stick pan with 1/2 tsp olive oil and cook the shallots until the start to brown.
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13
Remove to a plate.
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14
When the burgers are done, place each on the bottom part of the bun.
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15
Top with the shallots, some spinach leaves, and 2 strips of bacon.
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16
Divide the curry mayo among the four bun tops and place on the rest of the burger.
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17
Enjoy!
