Curry chicken burger with mango chutney
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Barbecue
Ingredients
• 600 g minced chicken (preferably chicken thigh meat)
• 4 burger buns (ready-made or
homemade)
• 4 slices of cheddar cheese
• 1 head of lettuce of your choice
• 2 yellow peppers
• Chili sauce
For the curry mixture:
• ½ white onion, finely chopped
• Green of 1 spring onion
• 3 garlic cloves, crushed
• 4 cm fresh ginger, grated
• 2 stalks lemongrass
• ½ red pepper,
cut into rings
• Grated zest of ½ lime
• Olive oil
• Salt
• Pepper
For the mango chutney:
• 2 mangoes
• ½ red pepper
• 100 ml water
• 3 tablespoons sugar
preparation
➊ The day before, peel the mango for the chutney and cut the flesh and pepper into small pieces. Put it in a pan with water and sugar and simmer until the mango flesh is soft. Stir occasionally and add a little more water if necessary. Refrigerate until ready to use.
➋ Fry the ingredients of the curry mixture in a pan with a little olive oil, except for the lemongrass and lime zest. Add the lemongrass and continue to fry everything for about 10 minutes. Season to taste with lime zest, salt and pepper. Refrigerate until ready to use.
➌ The next day, to prepare the patties, mix the minced chicken with the curry mixture and form 4 patties of approx. 150 grams each. Leave to rest in the fridge until ready to grill.
➍ Grill the patties at at least 200 °C over direct heat for 4 minutes on each side until the core temperature reaches 70 °C, if necessary finish cooking in the indirect grill zone. Also briefly grill the bell pepper rings, halve the buns and toast the cut side.
➎ Place a lettuce leaf on the bottom half of the bun, then 2-3 bell pepper rings and place the patty on top. Finish with a slice of cheese and a dollop of mango chutney, some chili sauce and the bun lid and serve immediately.
Recipe by Ralph de Kok
Ralph de Kok is known to the Dutch public as a TV chef. He has been involved in barbecue and outdoor cooking for decades. He started in the 80s with American low & slow barbecue. Today he has mastered all grilling techniques and has trained top chefs (Michelin) all over the world. https://ralphdekok.nl/
Recipe from FIRE&FOOD Magazine 03/2019