Curry Burgers with Coconut Mango Chutney

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.

The is inspired from some of my favorite south Asian flavors. The bold curry burger is tempered by the sweet chutney. Flatbread toasted with ghee is a great regional alternative.


Curry Burgers with Coconut Mango chutney

1 ½ pound 96% lean organic ground sirloin

1 teaspoon Patak curry paste

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh cilantro

1/4 teaspoon ground black pepper

Coconut Mango Chutney

3 tablespoons vegetable oil

1 clove garlic, peeled and pressed

1 teaspoon red pepper flakes

½ cup diced scallions

2 teaspoons minced fresh ginger

2 large mangoes, ripe but firm

2 tablespoons cider vinegar

1/2 cup brown sugar

1 cup golden raisins

½ cup fresh shredded coconut

Cardamom ghee

½ pound unsalted butter

½ tsp freshly ground cardamom

12 whole wheat deli flats.


Begin by preparing the chutney. Heat oil in medium saucepan over medium high heat. Add garlic, red pepper flakes, scallions, and ginger cooking until scallion begin turning clear. Peel and dice the mango into ½ inch chunks. Add mango, vinegar, and sugar to saucepan. Reduce heat to medium and simmer for 20 minutes. Remove from heat and stir in raisins and coconut. Submerge pan in ice bath to cool.

While chutney is simmering prepare the ghee. In small saucepan warm butter over medium heat. When butter is melted add cardamom. Let simmer on medium low for an additional 15-20 minutes checking every 5 minutes, stirring often to keep the solids from burning. As the water evaporates the milks solids will bubble. Remove pan from heat as the mixture starts to froth. When the butter is a clear yellow liquid strain into a small glass jar. Set aside to cool.

To prepare the patties preheat gas grill to medium high heat. Combine beef, curry paste, parsley, cilantro and pepper in a medium sized bowl, handling the beef as little as possible to form 6 deli flat sized patties. Spray the grill with nonstick vegetable oil and place the patties on the grill. Cook 4-5 minutes on each side. Using a pastry brush spread ghee on one side of each flat bread. Place flat bread on grill ghee side down and toast until golden brown.

To assemble the burgers place beef patty on the ghee side of the flat bread. Top with equal amounts of chutney. Top with toasted flat bread ghee side down.