Tropical Lamb burgers with fresh mango chutney (Barbecue and Grilling)

 

              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.

Serves 4 

Fresh mango chutney

• ¼ cup hot water
• 1 tablespoon tamarind paste or fresh lime juice
• 2 cloves garlic, minced
• 2 small red hot chile peppers, seeded and finely chopped
• 2 cups thinly sliced ripe mango
• ¼ cup finely chopped fresh cilantro
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon ground turmeric

1. In a small bowl, combine hot water and tamarind paste ; stir to blend, then strain into another bowl.
2. Stir in garlic, chiles, mango, cilantro, cumin, coriander and turmeric ; set aside.

Lamb burgers

• 2 small red hot chile peppers, seeded and finely chopped
• 2 cloves garlic, minced
• 1 egg
• 1 pound ground lamb (from shoulder or leg)
• ½ cup roasted salted cashews, coarsely chopped
• ½ cup unsweetened shredded coconut

1. In a large bowl, combine all the ingredients of the lamb burgers ; add 1 tablespoon warm water if mixture is too dry.
2. Form into ½-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 160F (71C).
5. Serve each burger topped with chutney.

BON APPÉTIT