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Beef Burgers & Tomato Chutney Mayo

with Butter Lettuce & Sweet Chili Dressing

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 860 calories

To give these burgers a burst of bright flavor, you’ll cook rounds of red onion alongside the beef patties until they’re lightly charred, then layer it all on soft buns alongside a dynamic Indian-inspired spread made with mayo and spiced tomato chutney.

Get Cooking
fresh
ingredients
Beef Burgers & Tomato Chutney Mayo with Butter Lettuce & Sweet Chili Dressing
Title
  • 10 oz Ground Beef
  • 2 Potato Buns
  • 1 Lime
  • 1 Red Onion
  • 1 head Butter Lettuce
  • 3 Tbsps Sweet Chili Sauce
  • 2 Tbsps Savory Tomato Chutney
  • ⅓ cup Crispy Onions
  • 2 oz Pickle Chips
  • 2 Tbsps Mayonnaise
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel the onion and cut crosswise into 1/2-inch rounds, keeping the layers intact. Halve the buns. To make the tomato chutney mayo, in a bowl, whisk together the tomato chutney and mayonnaise

Form the patties:
2 Form the patties:

Place the beef in a bowl; season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties, then transfer to a plate.

Cook the patties & onion:
3 Cook the patties & onion:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and onion rounds in an even layer. Loosely cover the pan with foil. Cook 5 to 6 minutes, or until lightly charred. Flip and cook 5 to 6 minutes, or until the onion rounds are softened and the patties are browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a work surface. 

Make the dressing & salad:
4 Make the dressing & salad:

While the patties and onion cook, cut off and discard the root end of the lettuce; roughly chop the leaves. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise. In a large bowl, combine the sweet chili sauce, lime zest, the juice of both lime halves, and a drizzle of olive oil; season with salt and pepper. Just before serving, add the chopped lettuce and crispy onions to the bowl of dressing; toss to combine. Taste, then season with salt and pepper if desired. 

Finish & serve your dish:
5 Finish & serve your dish:

Add the buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, tomato chutney mayo, cooked patties, pickles, and as much of the cooked onion as you’d like. Serve the burgers with the salad. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel the onion and cut crosswise into 1/2-inch rounds, keeping the layers intact. Halve the buns. To make the tomato chutney mayo, in a bowl, whisk together the tomato chutney and mayonnaise

2 Form the patties:

Place the beef in a bowl; season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties, then transfer to a plate.

Form the patties:
Cook the patties & onion:
3 Cook the patties & onion:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and onion rounds in an even layer. Loosely cover the pan with foil. Cook 5 to 6 minutes, or until lightly charred. Flip and cook 5 to 6 minutes, or until the onion rounds are softened and the patties are browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a work surface. 

4 Make the dressing & salad:

While the patties and onion cook, cut off and discard the root end of the lettuce; roughly chop the leaves. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise. In a large bowl, combine the sweet chili sauce, lime zest, the juice of both lime halves, and a drizzle of olive oil; season with salt and pepper. Just before serving, add the chopped lettuce and crispy onions to the bowl of dressing; toss to combine. Taste, then season with salt and pepper if desired. 

Make the dressing & salad:
Finish & serve your dish:
5 Finish & serve your dish:

Add the buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, tomato chutney mayo, cooked patties, pickles, and as much of the cooked onion as you’d like. Serve the burgers with the salad. Enjoy!