RECIPES: Recipe Details

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Malaysian Sweet Curry Burgers with Peach Chutney and Peanut Dressing

Ingredients 

Patties:
1 onion, coarsely chopped
2 garlic cloves, coarsely chopped
2 tablespoons peach preserves
1 tablespoon curry powder
2 teaspoons salt
1 teaspoon ground coriander
1 teaspoon fresh grated ginger
1 teaspoon sriracha sauce
1/2 teaspoon black pepper
2 pounds ground chuck

Peach Chutney:
2 tablespoons honey
2 tablespoons rice vinegar
2 tablespoons minced onion
2 tablespoons currants
1 tablespoon minced fresh ginger
1 teaspoon sriracha sauce
1/2 teaspoon ground cumin
2 ripe peaches, peeled, pitted and chopped

Peanut Dressing:
1/2 cup mayonnaise
1/4 cup creamy peanut butter
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons fresh grated ginger
1/4 teaspoon cumin
1 head romaine lettuce, shredded

2 - 3 tablespoons vegetable oil for brushing the grill grates
3 tablespoons softened butter
6 good-quality sesame seed buns

Instructions 

Preheat gas grill to medium-high or prepare a medium hot fire in a charcoal grill with a cover.

For patties, combine the onion, garlic, preserves, curry powder, salt, coriander, ginger, sriracha and black pepper in the bowl of a small food processor and pulse until coarsely ground. Transfer to a large bowl and add the beef. Handling the meat as little as possible, mix with the spices and form into 6 patties that fit the size of the buns. Cover with plastic wrap and refrigerate or place in cooler.

For chutney, stir together honey, vinegar, onion, currants, ginger, sriracha and cumin in a medium fire-proof saucepan. Bring to a boil; reduce heat and simmer for 5 minutes. Add peaches and simmer for 15 minutes, stirring occasionally, until mixture has thickened. Remove from heat and chill until serving.

To make the peanut dressing, in a large bowl whisk together the mayonnaise, peanut butter, vinegar, soy sauce, ginger, and cumin. Add the lettuce and toss to combine. Cover with plastic wrap and refrigerate or place in cooler.

When the grill is ready, brush the grate with vegetable oil. Place the patties on the grill, cover and cook for 4-6 minutes per side, turning only once. Butter the buns, and place them on the outer edges of the grill to toast for about 1 minute.

To assemble the burgers, spread the bottom buns with the peanut-lettuce dressing. Add a pattie to each, top with a generous dollop of peach chutney, and add the bun tops.

Makes 6 burgers

Comments 

Malaysian food often blends Chinese, Southeast Asian and Indian flavors, as I’ve done in these burgers.