Curried Burgers With Peach Salsa
3
- Prep Time15 min
- Total Time15 min
- Makes4 burgers
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.
Ingredients
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
Instructions
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.
