Curried burgers with peach salsa


  • Prep Time15 mins
  • Total Time15 mins
  • Makes4 burgers
*PLUS Grilling Time: 12 minutes
Curried burgers with peach salsa

Yvonne Duivenvoorden

Sweet, succulent peaches star in this simple salsa. It's great over burgers and it's also a perfect match for mild-flavoured pork or fish.


  • 1 firm, ripe peach

  • 1 celery stalk, finely chopped

  • 1 red bell pepper, finely chopped

  • 3 tbsp lemon or lime juice

  • 1 tbsp olive oil

  • 1/4 tsp salt

  • Pinches granulated sugar

  • 1 egg

  • 2 tsp Indian curry paste, or 1 tsp ground cumin

  • 1/4 cup finely chopped cilantro

  • 1/4 cup fine panko bread crumbs, or crushed croutons

  • 1 lb ground pork, or ground beef


  • Oil grill and heat barbecue to medium. Peel peach. Finely chop and combine in a bowl with celery and pepper. Stir lemon juice with oil, salt and sugar, then stir into peach mixture.

  • In a bowl, whisk egg with curry paste, cilantro and bread crumbs. Crumble in pork. Add generous pinches of salt. Gently mix. Shape into 4 burgers, about ½ in. (1 cm) thick. Make a shallow depression in centre of each. Barbecue burgers with lid closed or cook in an oiled frying pan over medium until firm when pressed, 6 to 8 min per side. Delicious on a bun, topped with salsa.

Nutrition (per serving)

Calories 307, Protein 24g, Carbohydrates 7g, Fat 20g, Fibre 1g.

Vegetarian burgers:

Prepare burgers as above using 340-g package veggie ground round. Patties will be too soft to barbecue; cook them in an oiled frying pan over medium until hot, 4 min per side.