Oh my gosh! Did we just put mango in a burger? We sure did… and its AMAZING! These burgers are built with a pork and beef patty topped with a zesty chipotle sauce, mango slices lettuce and served with a side of baked fries. We know you will enjoy every bite of this sun filled burger!
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preparation time: 15 min
Total time: 20 min - difficulty level: 1
- recipe ID: CF24
- cuisine region: Tex-Mex
Featured Saskatchewan Products
You will need
- knife
- pan
- cutting board
- non-stick liner or parchment paper
- 1 baking sheet
- oil
- salt & pepper
Preparation
1
Bake the fries: Preheat the oven to 450F. Wash and rinse all produce.
Optional: Cook the patties on the BBQ.
Preheat the BBQ to 450F for the burger patties.
Peel the potatoes and cut in fries shape, about 1/2 to 1 cm thick.
2
Bake the fries: Place the fries on a lined baking sheet. Drizzle with oil, season with salt & pepper.
Place the fries in an even layer. Bake for 20 minutes.
3
Prepare & cook the patties (BBQ or Pan):
Prepare the patties: In a bowl add the pork with curry. Season with salt & pepper. Combine with your hand to spread the curry, salt and pepper evenly. Form patties.
BBQ: Grill the pork & beef patties on the BBQ about 5 minutes per side or until fully cooked.
Pan: Place a lightly oiled pan on medium heat. Place the pork & beef patties in the pan and bake on medium heat about 6-7 minutes per side.
Note: Ensure the patties are cooked to a minimum internal temperature of 165 F.
Preparation and cook the vegetables: Turn on the BBQ to 450F for the patties.
While the fries are baking, finely cut the onion in about ½ dices. Roughly chop the parsley in 1 cm pieces. In a large pan, add oil (1/2 tsp, 1 tsp, 1 1/2 tsp), onion. Cook on medium heat for about 5 minutes, until the onion is tender. Place half the onions in a medium bowl and let cool for the patties.
Let the remaining onion caramilize in the pan on medium low heat for an additional 10 minutes – stirring regularly.
Make and cook the patties: Roughly chop the fresh parsley. In the medium bowl with the onion add the curry ground pork, fresh parsley, salt (1/4 tsp, 1/2 tsp, 3/4 tsp) and pepper (1 pinch, 1/8 tsp, 1/4 tsp). Mix well to combine. Make 2, 4 or 6 patties with the mixture. Grill the patties on the hot BBQ about 5 minutes per side or until fully cooked.
No BBQ note: Rinse and dry the pan. Place the pan on medium heat and add oil (1/2 tsp, 1 tsp, 1 1/2 tsp). Place the patties in the pan and bake on medium heat about 6-7 minutes per side.
Note: Ensure the patties are cooked at a minimal internal temperature of 165 F.
4
Prepare the toppings: Peel and thinly slice the mango.
5
Warm up the buns (BBQ or Oven):Cut the ciabatta buns in 2.
BBQ: Heat the ciabatta buns on the warm BBQ with the heat off for 1-2 minutes.
Oven: Heat the ciabatta buns in the oven for 1-2 minutes.
6
Assemble & serve: Garnish each burger with the chipotle sauce, a pork & beef patty, mango slices and mixed greens.
Serve with a side of baked fries and the rest of the chipotle mayo. Bon appétit!
In your kit:
Included
2 portions
4 portions
6 portions
See bottom of the page for detailed ingredients
Recommended Wine Pairing
PELEE ISLAND GEWURZTRAMINER
Pale straw/yellow colour; floral, ripe peach, honey and lychee fruit aromas; off-dry, light to medium bodied, softly structured with balanced acidity, flavours of honeysuckle, rose water, pear, citrus and lychee; hints of spice on the finish.
Region: Ontario
Colour: White
Alcohol: 12.5%
Price (SLGA): $12.99
FOLONARI VALPOLICELLA DOC
Ruby red colour; light cherry and spice aromas; light bodied with soft berry flavours.
Region: California
Colour: Red
Alcohol: 12.5%
Price (SLGA): $14.84
Cool fact
MANGO
Not only are mangos packed with flavor, but they are also loaded with nutrients. A one-cup serving contains just 100 calories, it provides 100% of your daily vitamin C, 35% of your daily vitamin A and 12% of your daily fiber.
The mango tree plays a sacred role in India; it’s a symbol of love and some believe that they can even grant wishes.
Cooking with Kids
Cooking for kids?
Go easy on the chipotle mayo as kids may need to acquire a taste for the smokey flavour.
Making this recipe with kids?
Ask the child to help by completing step 5:
- Assemble & Serve
Tags
Note: We cannot guarantee any dish is allergen free.
Ingredients
Plans: Carnivore, Clean food
- potato
- beef and pork burger (beef, pork, water, soy protein, rice breading, salt, dehydrated onion, hydrolized vegetable protein (corn, soy), canola oil, garlic powder, yeast, cornstarch, spice, flavours)
- onion
- ciabatta bun (flour, water, yeast, flaxseeds, sunflower seeds, sesame seeds, salt, wheat flakes, rye meal, millet, wheat bran, rye flour, sugar, corn flakes, poppy seeds, oat flakes, malted barley flour, soy grits, vegetable oil, datem, calium carbonate, caramel, ascorbic acid, amylase, xylanase, bacterial culture)
- chipotle mayo (mayonaise (canola oil, water, liquid whole egg, vinegar, liquid yolk, salt, sugar, spices, concentrated lemon juice, calcium disodium edta), chipotle & lime hot sauce (White vinegar, apple cider vinegar, onion, chipotle pepper, jalapeno pepper, thai chili pepper, lime, garlic, salt, brown sugar, kaffir lime leaves), liquid smoke, spices)
- mango
- mixed greens
- carrot
- fresh parsley
- curry
- love
Gluten friendly adaptations:
- ciabatta bun – gluten friendly: Water, potato starch, chickpea flour, soya flour, brown rice flour, flaxmeal, cellulose, sunflower oil, yeast, rice syrup, grape juice, potato fibre, natural flavour, sea salt, xanthan gum, cultured rice flour, cultured brown rice, brown rice, white distilled vinegar, sodium bicarbonate, sodium acid pyrophosphate
Nutritional Information
Weight Watchers Smart Points
