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Mango and chilli burgers recipe

Mango and chilli burgers recipe


  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef burgers

Homemade beef burgers with a tangy and spicy flavour.

2 people made this

IngredientsServes: 8

  • 2 medium red onions, chopped
  • 2 eggs
  • 900g lean beef mince
  • breadcrumbs made of 2 slices stale white bread
  • handful finely chopped fresh coriander
  • 2 teaspoons chopped jalapeno chillies
  • 2 heaped tablespoons good mango chutney
  • 2 heaped tablespoons mild chilli powder
  • 1 heaped tablespoon vegetable bouillon
  • 1 heaped tablespoon of Bisto Beef Flavored Gravy Mix
  • splash of Worcester sauce
  • salt and pepper to taste

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Roughly chop onions and place in large saucepan or bowl.
  2. Add both eggs to the onion and blend together using hand blender until smooth.
  3. Add beef and breadcrumbs, mix with a wooden spoon. Add all other ingredients and mix well.
  4. Scoop out a medium handful of the mixture and roll into a ball, and then pat down into a disc shape.
  5. Preheat a griddle pan or large non-stick frying pan. Cook for 10-12 minutes on each side until cooked through. Serve in baps with your favourite condiments.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

These burgers taste lovely, but i found the recipe to be too wet and the burgers broke when i was frying them. Think either just add one egg or add more breadcrumbs next time.-14 Aug 2011


Mango and chilli burgers recipe - Recipes

  • 2 cobs sweet corn
  • 1 cup coriander leaves, roughly chopped
  • 1 tsp fresh chilli, finely chopped
  • juice and zest of two limes
  • 4 soft bread rolls
Method:

These burgers are a great alternative to the traditional mince pattie and everyone always adores them! The corn salsa is a perfect side-dish but you could always drop it in favour of a handful of rocket leaves.

Slice each chicken breast, horizontally, through the middle and into two thin pieces. Mix all marinade ingredients together then rub over the chicken pieces. Cover with plastic and leave to marinate in the fridge for at least 3 hours but preferably overnight. For the corn Salsa - cook the corn in boiling water for 5 minutes or until tender, cut away from the cob and mix with the coriander, chilli, lime juice and zest.

Preheat grill or a saucepan to high and cook the chicken pieces for a couple of minutes on each side or until cooked through. Serve on bread rolls with a few slices each of avocado, dollops of Beerenberg Mango Chutney and the Corn Salsa.


Here are answers to some of the most common questions I get on other sauces:

It should keep a few months easily in the fridge, or even longer. It&rsquos all about the acidity. To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or so, to account for errors. If you&rsquore concerned, add more vinegar to lower the ph. Sauces made with fermented chili peppers will last even longer.

The best ph meters that I recommend are from Thermoworks. Get yourself a ph meter from Thermoworks today. I am a happy affiliate.


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17 Mango Recipes to Celebrate Summer’s Most Luscious Fruit

A ripe mango is one of the most lush, fragrant, delicious fruits around—but as perfect as it is eaten right out of hand, it’s magnificent in recipes from drinks to dessert (raw or cooked). Even unripe green mangoes are great in certain applications, like salads and slaw. Below, some of the best mango recipes, both sweet and savory.

Since most of these do feature fresh, ripe mango, before you start, you’ll want to know how to pick a mango, and how to cut a mango too.

Zyliss Mango Splitter, $16 from Sur La Table

One tool that claims to make the job easier.

There are a few cases where you can use frozen mango instead—so there’s always some way to get a taste of your favorite fruit.

1. Mango Salsa

While hardly novel, our homemade Mango Salsa recipe is miles better than anything store-bought and worth getting right. You don’t even have to use a recipe if you stick to our rules for perfect salsa. Serve it with jerk chicken skewers, salmon burgers, carnitas tacos, or anything grilled, or simply scoop it up with chips.

2. Mango Lassi

Yogurt-enriched lassi is a refreshing summer drink from India, and this classic fruity version is especially nice on a warm, sunny day. Any type of mango works here, but if Ataulfo or honey mango is in season, it’s especially sweet. Get our Mango Lassi recipe.

3. Shrimp Salad with Mango and Cucumber

Tired of your usual shrimp salad? Liven it up with soft, ripe mango and crisp cucumber, plus a cooling dose of fresh dill. You can serve it as a sandwich, but it’s especially good over crisp lettuce. Get our Shrimp Salad with Mango and Cucumber recipe.

4. Mango Jalapeño BBQ Pork Ribs

You won’t see the mangoes in this finished dish since they’re blitzed into the sauce, but they lend their sweet, complex flavor to balance out the spicy and savory notes for the glaze on the ribs. Get the Mango Jalapeño BBQ Pork Ribs recipe.

5. Spicy Jicama, Grapefruit, and Mango Salad

Call it a salad or call it a slaw this texture-rich and flavor-packed mixture of mango, grapefruit, and jicama with a kick of cayenne and spark of lime is a perfect foil to richer foods from BBQ ribs to fried fish tacos. Get our Spicy Jicama, Grapefruit, and Mango Salad recipe.

6. Blackened Tilapia with Chayote Mango Pasta Salad

You’ve heard of zoodles, but what about choodles? OK, so that name isn’t likely to take off, but thin strands of chayote squash can also stand in for pasta combined with thin slivers of ripe mango and red bell pepper, it’s a light and refreshing side for blackened tilapia—or whatever else you’re cooking. Get the Blackened Tilapia with Chayote Mango Pasta Salad recipe from the “Inspiralized” cookbook. (If you can’t find chayote but can get green mango, that makes a good substitute for the squash!)

7. Curried Calamari Ceviche with Mango and Avocado

Cubes of tender mango provide a sweet counterpoint to the curry and serrano pepper in this squid ceviche, served in an avocado bowl (though you can dice that too and mix it in if you prefer) for an extra cool and creamy touch. Get our Curried Calamari Ceviche with Mango recipe.

8. Coconut Farro Porridge with Mango

Oatmeal is a breakfast stalwart, but if it’s seeming stale, try this whole grain tropical twist with ripe fruit and rich coconut milk. Get our Coconut Farro Porridge with Mango recipe. Or, if you’re not feeling farro, try our Slow Cooker Mango Tapioca Pudding recipe.


Origins of Margaritas

There are several theories of where the margarita first originated and we’re not sure which one is true! But the most popular is that it was created in 1938 by Carlos ‘Danny’ Herrera at his restaurant in Tijuana, Mexico. It’s thought that he created it for a customer who was allergic to all hard alcohol except tequila, but wanted something more than just a shot.

Based on the popularity and spread of this delicious cocktail, we’d say the creation of the margarita was a major success! You can read about other theories on the origin here.

The following is our inspired version with a fruity, spicy twist!


A pinch of salt makes everything taste better, including savory smoothies.

Aside from banana, we can’t think of a fruit that wouldn’t be good in this drink.

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Mexican Green Chili Veggie Burgers

By now you all know I have a thing for veggie burgers (exhibit a, b and c).

Well, it’s time for you to meet my newest creation. It’s Southwest-inspired, super hearty, quick and seriously satisfying.

Any takers?

This recipe is inspired by my love for Mexican food and all the veggie burgers.

If you’ve never experimented with green chilies before, you must! They’re super flavorful and available in both mild and hot so you to control the heat. Plus, you don’t have to do anything besides crack the can and pour them in. Hello simple.

Speaking of simple, this recipe requires just 1 bowl, 30 minutes, and about 10 ingredients (give or take a spice). Hello simple, indeed.

The beauty of this recipe is it’s super versatile when it comes to cooking method.

The burgers can be simply sautéed and served as is for a more tender texture, or popped into the oven and baked for another 20 to 30 minutes to firm up even more. This allows you to control the tenderness and reach the ultimate texture you desire.

These burgers are my new favorite! They’re:

Tender
Flavorful
Simple
Subtly spiced
Savory
Southwest-inspired
& Super hearty

In my opinion, these get taken to the next level with toppings (although totally optional)! I went with cilantro, red onion, salsa, extra green chilies and a whole wheat bun. But to keep these gluten free you could also wrap them in lettuce or enjoy atop a Mexican salad!

If you give these burgers a try, let us know what you think! Leave a comment and rate it – it’s super helpful to us and other readers. And don’t forget to take a picture and tag it #minimalistbaker on Instagram so we can see. Cheers, friends!


Make Joe Wicks' post-workout Mango Chicken Burger

Looking for a post-workout meal that tastes great, but doesn't undo all your hard work? Joe Wicks' Mango Chicken Burger from his new book The Fat Loss Plan is guaranteed to hit the spot.

Looking for a post-workout meal that tastes great but doesn't undo all your hard work at the gym? Joe Wicks' Mango Chicken Burger from his new book The Fat Loss Plan is guaranteed to hit the spot, plus you can make it under 30 minutes! The Fat Loss Plan by Joe Wicks aka The Body Coach is out now.

Total time
Prep time
Amount
Ingredients
  • 1 large sweet potato
  • 1/2 tbsp coconut oil salt and pepper
  • 1 x 180g skinless chicken breast fillet
  • roughly chopped
  • 1 tsp grated ginger
  • 1 tsp grated garlic
  • 1 red chilli
  • chopped - remove the seeds if you don't like it hot
  • 2 tbsp coriander – chopped
  • 1 tbsp mint – chopped
  • zest and juice of 1/2 lime
  • 1 slice of white bread – crumbed
  • 1 tbsp zero-fat Greek-style yoghurt
  • large brioche bun – split in half and toasted
  • 2 gem lettuce leaves –roughly torn plus extra for side salad
  • 2-3 slices of tomato
  • 3-4 cucumber ribbons – sliced with a vegetable peeler
  • 1 tbsp mango chutney
  1. To make the sweet potato chips, preheat the oven to 200°C (fan 180°C/gas mark 6). Cut the large sweet potato into chips and toss them with the coconut oil. Season with salt and pepper. Roast in the oven for 12-15 minutes, until lightly browned.
  2. Meanwhile, place the chicken, ginger, garlic, chilli, coriander, zest and juice and breadcrumbs into a food processor. Season and blitz until well blended. -Preheat the grill to medium.
  3. Shape the mixture into a large patty and place under the grill for 5-6 minutes on each side, or until cooked through and lightly golden.
  4. To serve, spread the yoghurt on the base half of the toasted brioche bun. Top with the lettuce, tomato and cucumber ribbons.
  5. Place the burger on top, spread over the mango chutney and top with the toasted bun lid. Serve with the sweet potato chips.

If you're looking for more recipe inspiration, discover all of Joe Wicks's recipe books in our ultimate guide. This delicious recipe is included in Joe's book, The Fat-Loss Plan, and his latest cookbook, Joe's Family Food is also available now.

The Fat Loss Plan

By Joe Wicks

Joe Wicks is back with another instalment of 100 brand-new delicious recipes and five speedy, effective HIIT workouts. The Fat-Loss Plan can motivate everyone on their way to achieving a fit, lean and healthy body.

Inside the book is a combination of reduced-carb, post-workout and snacks and sweet treat recipes – all incredibly tasty and easy to make in 15 minutes flat. Every recipe is filling and fuels you with energy for your day and your workout – including Steak Taco with Lime Salsa, Lamb Kofte Tagine and Veggie Super Bowl. Thanks to sample weekly plans, Joe makes it simple for you to prep like a boss and eat well every day of the week.

Joe's Family Food

By Joe Wicks

As the proud dad of two kids, Joe understands the realities of life as a busy parent. Sometimes you’re short of time, and it’s hard to come up with a balanced meal when you have a thousand things to think about! This book does the hard work for you, so cooking and sharing nutritious food can become a social, fun activity for your family.

Filled with swaps to cater to all tastes and ideas for involving the kids when you’re cooking, this flexible cookbook will soon become your family favourite.


17 Mango Recipes to Celebrate Summer’s Most Luscious Fruit

A ripe mango is one of the most lush, fragrant, delicious fruits around—but as perfect as it is eaten right out of hand, it’s magnificent in recipes from drinks to dessert (raw or cooked). Even unripe green mangoes are great in certain applications, like salads and slaw. Below, some of the best mango recipes, both sweet and savory.

Since most of these do feature fresh, ripe mango, before you start, you’ll want to know how to pick a mango, and how to cut a mango too.

Zyliss Mango Splitter, $16 from Sur La Table

One tool that claims to make the job easier.

There are a few cases where you can use frozen mango instead—so there’s always some way to get a taste of your favorite fruit.

1. Mango Salsa

While hardly novel, our homemade Mango Salsa recipe is miles better than anything store-bought and worth getting right. You don’t even have to use a recipe if you stick to our rules for perfect salsa. Serve it with jerk chicken skewers, salmon burgers, carnitas tacos, or anything grilled, or simply scoop it up with chips.

2. Mango Lassi

Yogurt-enriched lassi is a refreshing summer drink from India, and this classic fruity version is especially nice on a warm, sunny day. Any type of mango works here, but if Ataulfo or honey mango is in season, it’s especially sweet. Get our Mango Lassi recipe.

3. Shrimp Salad with Mango and Cucumber

Tired of your usual shrimp salad? Liven it up with soft, ripe mango and crisp cucumber, plus a cooling dose of fresh dill. You can serve it as a sandwich, but it’s especially good over crisp lettuce. Get our Shrimp Salad with Mango and Cucumber recipe.

4. Mango Jalapeño BBQ Pork Ribs

You won’t see the mangoes in this finished dish since they’re blitzed into the sauce, but they lend their sweet, complex flavor to balance out the spicy and savory notes for the glaze on the ribs. Get the Mango Jalapeño BBQ Pork Ribs recipe.

5. Spicy Jicama, Grapefruit, and Mango Salad

Call it a salad or call it a slaw this texture-rich and flavor-packed mixture of mango, grapefruit, and jicama with a kick of cayenne and spark of lime is a perfect foil to richer foods from BBQ ribs to fried fish tacos. Get our Spicy Jicama, Grapefruit, and Mango Salad recipe.

6. Blackened Tilapia with Chayote Mango Pasta Salad

You’ve heard of zoodles, but what about choodles? OK, so that name isn’t likely to take off, but thin strands of chayote squash can also stand in for pasta combined with thin slivers of ripe mango and red bell pepper, it’s a light and refreshing side for blackened tilapia—or whatever else you’re cooking. Get the Blackened Tilapia with Chayote Mango Pasta Salad recipe from the “Inspiralized” cookbook. (If you can’t find chayote but can get green mango, that makes a good substitute for the squash!)

7. Curried Calamari Ceviche with Mango and Avocado

Cubes of tender mango provide a sweet counterpoint to the curry and serrano pepper in this squid ceviche, served in an avocado bowl (though you can dice that too and mix it in if you prefer) for an extra cool and creamy touch. Get our Curried Calamari Ceviche with Mango recipe.

8. Coconut Farro Porridge with Mango

Oatmeal is a breakfast stalwart, but if it’s seeming stale, try this whole grain tropical twist with ripe fruit and rich coconut milk. Get our Coconut Farro Porridge with Mango recipe. Or, if you’re not feeling farro, try our Slow Cooker Mango Tapioca Pudding recipe.


Watch the video: Πώς να κόψετε σωστά ένα μάνγκο! Νόστιμη συνταγή μάνγκο # 29