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The Mango Burn Burger

The Mango Burn Burger

Ingredients

  • Garam Masala Seasoning Blend:
  • 6 T
    Ground Cardamom
  • 4 T
    Ground Cloves
  • 3 T + 1 tsp.
    Ground Black Pepper
  • 3 T
    Ground Cinnamon
  • 1 T
    Ground Nutmeg
  • 1 T + 1 tsp.
    Ground Caraway Seeds
  • 2 tsp.
    Salt, or to taste
  • ¾ tsp.
    Cayenne Pepper
  • 8 oz.
    Dried Chile de Arbol Peppers
  • ½ oz.
    Dried Ancho Chile Peppers
  • 8 oz.
    Peeled Garlic Cloves
  • 1/2 c
    Lime Juice
  • 4 oz. (about ½ cup)
    Harissa Paste
  • 1 T
    Mango Chutney
  • 1 T
    Ground Cumin
  • 2 tsp.
    Salt
  • Burns Red Chutney:
  • 4 oz.
    Neutral Oil
  • 2 quarts
    Lime Juice
  • 1 oz.
    Ground Black Pepper (about 2 tablespoons)
  • ¾ oz.
    Ground Cumin (about 1 tablespoon + 2 teaspoons)
  • 1¼ oz.
    Chaat Masala (about 2 tablespoons + 1 teaspoon)
  • 10 oz.
    Mango Chutney (about 1¼ cups)
  • 8 oz.
    Neutral Oil (1 cup)
  • 8 oz.
    English Cucumbers, peeled, blended and strained (juice only – about 1 cup of cucumber water)
  • 4 oz.
    Greek Yogurt
  • 2 ea.
    English Cucumber, grated and squeezed
  • 1 bunch
    Cilantro Leaves, chopped
  • 1 c
    Jalapeño Peppers, minced and seeded
  • 1/2 c
    Onion Powder, granulated
  • 3 T
    Salt
  • 2 tsp.
    Celery Seeds
  • 1 ea. (6-oz.)
    100% Halal-Certified Ground Beef Burger Patty (80/20)
  • 2 T
    Burger Seasoning
  • 1 ea.
    Smoky Ghost Pepper Cheese Slice
  • 1 ea.
    Brioche Bun
  • 1 T
    Mango Chutney
  • 1 T
    Burns Red Chutney
  • 1/4 c
    Shredded Cabbage
  • 1 ea.
    Fresno Chile Pepper, stemmed, seeded, thinly sliced
  • 2 T
    Chaat Masala Dressing
  • 1 ea.
    Beefsteak Tomato slice
  • 1 ea.
    Red Onion, thinly sliced
  • 2 ea.
    Watermelon Radish, thinly sliced
  • 1 T
    Raita
  • Pinch of Sea Salt

PREPARATION

Garam Masala Seasoning Blend:

1.  Combine all ingredients. Set aside.

Burns Red Chutney:

1.  Soak chiles in 2 cups of water for 20 minutes.

2.  Remove chiles and transfer to a blender with 1 cup of the soaking liquid. Add the garlic, lime juice, harissa paste, mango chutney, cumin and salt. Blend until smooth. Add more soaking water as needed to thin.

3.  Once a slurry forms, slowly add oil, with the blender running until emulsified.

Chaat Masala Coleslaw Dressing:     

1.   Add all the ingredients except for the oil to a blender or container. Blend or process with an immersion blender until smooth.

2.   Slowly add oil while blending to emulsify. Chill or set aside until service.

Raita:

1.    Mix together all ingredients. Chill at least 1 hour.

Burger and Assembly:

1.  Season one half of the burger heavily with the seasoning blend. Place burger, seasoned side down, on a flat top grill and cook until seared and a crust has formed, about 3½ to 4 minutes.

2.  Flip and continue to cook (without seasoning), another 1 to 2 minutes. Add the cheese and cook until melted.

3.  To assemble, spread the bottom bun half with the mango chutney. Top with the burger patty. Spread the Burns Red Chutney on the burger. 

4.  Gently toss the cabbage and Fresno peppers with about 2 tablespoons of the Chaat Masala dressing and place on top of the burger patty. Top with the tomato and season gently with salt. Add the red onion and watermelon radish slices. Spread the raita on the top bun. Close and serve.

By Steven Delgado, Executive Chef, Burns Road, Tustin, California

Yield: Makes 1 (6-oz.) burger