Sweet Sambal Masala Mumbai Burgers with Strawberry-Mango Cuke Salsa and Roasted Ginger Chili Citrus Mayo with Grilled Pretzel Buns

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Roasted Ginger Chili Citrus Mayo:
2 tablespoons chopped fresh cilantro leaves
2 teaspoons Sambal Oelek Chili Sauce
1 teaspoon roasted ground ginger (prefer McCormick)
2 tablespoons fresh lime juice
1 clove garlic
3 tablespoons plain yogurt
1 tablespoon lemon zest
3/4 cup mayonnaise with olive oil
2 pounds fresh ground beef chuck
1/3 cup finely chopped sweet onions
1 teaspoon roasted ground ginger (prefer McCormick)
3 garlic cloves, finely minced
3 tablespoons sweet mango chutney (larger pieces chopped)
1 tablespoon Sambal Oelek Chili Sauce
2 teaspoons garam masala seasoning
2 tablespoons fresh cilantro, finely chopped
1 teaspoon roasted ground cumin (prefer McCormick)
Strawberry Mango Cuke Salsa:
1 medium mango, seeded, peeled and diced
1/2 English seedless cucumber peeled and diced
2/3 cup jicama, julienne
1 jalapeño pepper, seeded and finely chopped
1 medium red onion, diced
5 strawberries, chopped
1 Roma tomato, chopped
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro leaves
2 tablespoons fresh lime juice
Other ingredients:
2 tablespoons Colavita extra virgin olive oil, for brushing on grill
6 pretzel rolls, halved lengthwise
1 bunch of watercress, stems trimmed, well-washed



To make the mayo, place the cilantro, sambal, ginger, lime juice, garlic in small food processor and puree. Move the mixture to a small bowl and fold in the yogurt, lemon zest, and mayonnaise. Cover and refrigerate until ready to serve.
To make the patties, combine all of the ingredients in a large bowl and mix together well while handling the meat as little as possible; this prevents a dry burger. Divide the mixture into 6 equal portions and form into patties leaving a slight indention in the center of patties; this allows the final product to be more equal in thickness when finished. Set aside until grilling.
To make the salsa, combine chopped mango, cucumber, jicama, jalapeno, onion, strawberries, tomato, garlic and cilantro. Pour lime juice over ingredients. Cover with plastic wrap and refrigerate until ready to assemble burgers.
Heat the grill to medium-high. When the grill is ready, with a paper or cloth towel, rub the grill rack with extra virgin olive oil. Place the patties on the rack and cook until done to preference, 3 to 5 minutes. The top of the patty should look like it has cooked a little. Flip once and cook another 3 to 5 minutes. Do not push down on the patty because this will release the juices. During the last few minutes of grilling place the preztel rolls, cut side down, on the outer edges of the rack to toast lightly.
To assemble burgers, spread the cut sides of the pretzel rolls with equal portions of the Roasted Ginger Chili Citrus Mayo. On each bun bottom, top with equal amounts of watercress, a beef patty and equal portions of the Strawberry Mango Cuke Salsa. Add the pretzel roll tops and serve. Serves:6, prep time: 2 hours, grilling time: 10 minutes