Punjabi Burgers with Tomato Chutney, Goat Cheese and Mango

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Tomato Chutney:
2 Tablespoons Colavita Extra Virgin Olive Oil
1 cup of diced sweet onion
1/2 teaspoon fennel seeds
1 teaspoon cumin seeds
1/4 teaspoon cardamon seeds (removed from pods)
1/4 teaspoon mustard seeds
1/4 teaspoon kosher salt
1 1/2 cups diced Nature Sweet Cherry Tomatoes
3 Tablespoons red wine vinegar
1 1/2 Tablespoons brown sugar

2 1/2 lb. ground beef
1 teaspoon garam masala
2 cloves garlic, minced
2 teaspoons kosher salt

6 kaiser rolls or other firm sandwich bun
6 oz. soft chevre goat cheese
1 large mango, peeled and flesh sliced
1 medium red onion, sliced
24 spinach leaves



To make the chutney: Place a heavy, heatproof skillet on the grill over medium-high heat. Add the olive oil to the pan to heat, then add the onions. Cook, stirring occasionally, for about 5 minutes or until the onions are soft. Add the spices and salt to the pan and cook for another minute or so. Next, add the tomatoes, vinegar and brown sugar to the pan. Cook, stirring occasionally, for about 5 minutes. or until the tomatoes fall apart, and any extra liquid is absorbed. Set aside to cool.

Place the ground beef in a large bowl and sprinkle with the garam masala, garlic and salt. Mix together thoroughly with your hands, then shape into 6 patties. Grill over medium heat until cooked through, about 4 minutes per side. Remove the burgers to a plate and cover with Reynold’s Wrap Aluminum Foil. Place the buns inside down on the grill and toast lightly for about 2 to 3 minutes.

To assemble: Spread 1 oz. of the goat cheese on the bottom half of each bun. Place 4 spinach leaves on top of the goat cheese, and top each with a burger patty. Follow with a thick layer of mango slices, two slices of red onion, and 2 Tablespoons of the tomato chutney. Put on the top bun and you are ready to go!