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Indian-Spiced Burger Recipe with Sweet Mango Chutney

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A flavorful Indian-spiced burger paired with a tangy-sweet homemade mango chutney, perfect for a quick and exciting meal.

Ingredients

Scale
  • 1 lb (450 g) ground beef (80/20 blend)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1/2 tsp chili powder (adjust to taste)
  • Salt and black pepper, to taste
  • 2 tbsp fresh cilantro, chopped
  • 1/4 cup (30 g) breadcrumbs
  • 1 large egg
  • 1 cup (150 g) ripe mango, peeled and diced
  • 2 tbsp brown sugar
  • 2 tbsp apple cider vinegar
  • 1 tsp ginger, minced
  • 1 tsp mustard seeds
  • 1/4 tsp red chili flakes (optional)
  • Pinch of salt
  • 4 sturdy burger buns (brioche or potato buns recommended)
  • Leafy lettuce or arugula
  • Sliced red onion (optional)
  • Plain yogurt or raita (optional)

Instructions

  1. Prepare the mango chutney: In a small saucepan over medium heat, toast the mustard seeds until they start to pop (about 1 minute). Add diced mango, brown sugar, apple cider vinegar, minced ginger, red chili flakes (if using), and a pinch of salt. Stir well and bring to a simmer. Cook gently, stirring occasionally, until the mango softens and the mixture thickens slightly—about 15-18 minutes. Remove from heat and let cool.
  2. Mix the burger ingredients: In a large bowl, combine ground beef, finely chopped onion, minced garlic, grated ginger, ground cumin, coriander, garam masala, chili powder, salt, and black pepper. Add chopped fresh cilantro, breadcrumbs, and egg. Mix until just combined, avoiding overworking the meat.
  3. Form the patties: Divide the mixture into 4 equal portions (about 4 oz / 115 g each). Shape each into a round patty about ¾ inch (2 cm) thick, pressing a slight indentation in the center to prevent puffing during cooking.
  4. Cook the patties: Heat a non-stick skillet or grill pan over medium-high heat and lightly oil it. Cook patties for about 5-6 minutes on each side until a brown crust forms and internal temperature reaches 160°F (71°C). Avoid pressing down on patties while cooking.
  5. Toast the buns (optional): Cut buns in half and toast face down in the same pan for 1-2 minutes until golden and slightly crisp.
  6. Assemble the burgers: Spread a generous spoonful of mango chutney on the bottom bun, add the Indian-spiced patty, then top with lettuce or arugula, sliced red onion (if using), and a dollop of plain yogurt or raita if desired. Cap with the top bun.

Notes

Use ground beef with 80/20 fat content for juiciness. Avoid overmixing the meat to prevent dense patties. Press a slight indentation in the center of patties to prevent puffing. Toast mustard seeds before adding chutney ingredients for better flavor. The chutney can be made ahead and tastes better after flavors meld. For gluten-free, substitute breadcrumbs with almond flour or gluten-free crackers. For dairy-free, skip yogurt topping or use dairy-free alternatives. Rest patties 5 minutes after cooking to retain juices.

Nutrition

Keywords: Indian-spiced burger, mango chutney, homemade burger, easy burger recipe, Indian flavors, quick dinner, spicy burger

Find it online: https://cooksybite.com/indian-spiced-burger-recipe-with-sweet-mango-chutney-easy-homemade-guide/