Articles & Recipes

Tropical Lamb Burgers with Fresh Mango Chutney

July 10, 2017

Celebrate cooking in the great outdoors with this fabulous recipe! Eaten open-faced or on grilled flatbread, these burgers feature the tastes of the tropics, from sweet mango and coconut to mellow cashews, tart tamarind and fiery chiles.

Ingredients Makes 4

Fresh Mango Chutney
1⁄4 cup hot water 50 mL
1 tbsp tamarind paste or freshly squeezed lime juice 15 mL
2 cloves garlic, minced 2
2 small red or green hot chile peppers, seeded and finely chopped 2
2 cups thinly sliced ripe mango 500 mL
1⁄4 cup finely chopped fresh cilantro 50 mL
1⁄2 tsp ground cumin 2 mL
1⁄2 tsp ground coriander 2 mL
1⁄4 tsp ground turmeric 1 mL
Lamb
2 small red or green hot chile peppers, seeded and finely chopped 2
2 cloves garlic, minced 2
1 egg 1
1 lb ground lamb (from shoulder or leg) 500 g
1⁄2 cup roasted salted cashews, coarsely chopped 125 mL
1⁄2 cup unsweetened shredded coconut 125 mL

Instructions

  1. Prepare the chutney: In a small bowl, combine hot water and tamarind paste. Stir to blend, then strain into another bowl. Stir in garlic, chiles, mango, cilantro, cumin, coriander and turmeric. Set aside.
  2. In a large bowl, combine chiles, garlic, egg, lamb, cashews and coconut. Add 1 tbsp (15 mL) warm water if mixture is too dry. Form into four 1⁄2-inch (1 cm) thick patties. Cover and refrigerate for 1 hour.
  3. Meanwhile, prepare a medium-hot fire in your grill.
  4. Grill burgers for 3 to 4 minutes per side, turning once, or until a meat thermometer inserted in the center of a burger registers 160°F (71°C).
  5. Serve each burger topped with chutney.

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