TROPICAL LAMB BURGERS WITH FRESH MANGO CHUTNEY
300 Big & Bold Barbecue & Grilling Recipes
by Karen Adler & Judith Fertig
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.
TIP: Tamarind paste is available at Asian markets.
Serves 4
Ingredients
Fresh Mango Chutney
1/4 cup hot water
1 tbsp tamarind paste or freshly squeezed lime juice
2 cloves garlic, minced
2 small red or green hot Chile peppers, seeded and finely chopped
2 cups thinly sliced ripe mango
1/4 cup finely chopped fresh cilantro
1/2 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp ground turmeric
2 small red or green hot Chile peppers, seeded and finely chopped
2 cloves garlic, minced
1 egg
1 Ib ground lamb (from shoulder or leg)
1/4 cup roasted salted cashews, coarsely chopped
1/4 cup unsweetened shredded coconut
Directions
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 warm water if mixture is too dry. Form into four 1/2-inch 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. Serve each burger topped with chutney.
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