If I’ve said it once, I’ve said it a thousand times – meat and fruit are the perfect partners! Yes, we all know of Cranberry & Turkey or Apple & Pork. On this website I’ve already experimented with many more pairings, and here’s time for a bright fresh fruity burger to match the changing weather.
I paired mine with Paneer to match the slightly Indian vibe to this dish, although any cheese would work well. I did find the non-melting quality worked very well for an interesting texture and would work just as well with Halloumi.
Ingredients
- Beef Mince
- Fresh and Tinned Mango – 1 fresh mango or so for every 4 burgers
- Chilis
- Lime
- Egg
- Breadcrumbs – around 1/4 volume of beef
- Butter
- Seasoning
- Sugar
- Vinegar
Method
- Slice a mango into small pieces – I did this rather roughly, as I wanted the mango flavour to run throughout but also to have the occasional large chunk.
- In a bowl, combine the beef, fresh mango, chopped chilis (to taste), lime zest and juice, egg and breadcrumbs.
- Shape into patties, season with salt and pepper (don’t do this during the mixing, as it makes the meat tough), and fry in a little oil. As you can see, I fried mine along with the paneer cheese.
- Meanwhile, blend your tinned mangos with a splash of water and a few splashes of vinegar. Just enough that it catches on the blades.
- Gently simmer in a pan to let it thicken for a bit. Add some chili, seasoning and sugar to taste – you want the balance of salt, sweet, acidic and spicy to be to your liking. I like mine more on the acidic/spicy side so use more vinegar and chili than sugar and salt. Finish by melting through a knob of butter for that rich glisten.
- Assemble and Serve
Serving
It’s a burger, you really can’t go wrong. In a bun, flat bread, whatever. I paired mine with some curry-powder coated sweet potato fries and onion bhajis.
