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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


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 lb ground lamb (from shoulder or leg)
• 1/4 cup roasted salted cashews, coarsely chopped
• 1/4 cup unsweetened shredded coconut


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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