Indian-Style Burgers with Creamy Mango Chutney & Spicy Cucumber

Indian-Style Burgers

with Creamy Mango Chutney & Spicy Cucumber

30 MIN
2 Servings
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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Available Options

  • with Beyond Burger®
    includes two 4-oz Beyond Burger® Plant-Based Patties View recipe
  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef
    • with Ground Beef

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    • Nutrition
      PER SERVING
    • Calories
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    fresh
    ingredients
    Indian-Style Burgers with Creamy Mango Chutney & Spicy Cucumber
    Title
    • 10 oz Ground Beef
    • 2 Potato Buns
    • 1 lb Sweet Potatoes
    • 2 Persian Cucumbers
    • 2 Tbsps Mango Chutney
    • 1 oz Sliced Pickled Jalapeño Pepper
    • ½ cup Plain Nonfat Greek Yogurt
    • 2 tsps Vadouvan Curry Powder
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare & roast the sweet potatoes
    1 Prepare & roast the sweet potatoes

    Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1/2-inch-thick rounds; place in a bowl. Drizzle with olive oil and season with salt, pepper, and enough of the curry powder to coat (you may have extra); stir to thoroughly coat. Transfer to a sheet pan; arrange in an even layer. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

    Prepare the remaining ingredients
    2 Prepare the remaining ingredients

    Meanwhile, thinly slice the cucumber on an angle. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sliced cucumber, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Place half the yogurt in a bowl; add a drizzle of olive oil and season with salt and pepper. Stir to combine. In a separate bowl, combine the mango chutney and remaining yogurt; stir to combine. Taste, then season with salt and pepper if desired. 

    Form & cook the patties
    3 Form & cook the patties

    Meanwhile, place the beef in a medium bowl. Season with salt and pepper. Gently mix to combine. Form the mixture into two ½-inch-thick patties. in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Transfer to a plate. Wipe out the pan. 

    *An instant-read thermometer should register 160°F.

    Toast the buns & serve your dish
    4 Toast the buns & serve your dish

    Halve the buns. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the halved buns, cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, cooked patties, creamy mango chutney, and marinated cucumber (discarding any liquid). Serve the burgers with the roasted sweet potatoes and seasoned yogurt on the side. Enjoy!

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    Indian-Style Burgers

    Prepare & roast the sweet potatoes
    1 Prepare & roast the sweet potatoes

    Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1/2-inch-thick rounds; place in a bowl. Drizzle with olive oil and season with salt, pepper, and enough of the curry powder to coat (you may have extra); stir to thoroughly coat. Transfer to a sheet pan; arrange in an even layer. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

    2 Prepare the remaining ingredients

    Meanwhile, thinly slice the cucumber on an angle. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sliced cucumber, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Place half the yogurt in a bowl; add a drizzle of olive oil and season with salt and pepper. Stir to combine. In a separate bowl, combine the mango chutney and remaining yogurt; stir to combine. Taste, then season with salt and pepper if desired. 

    Prepare the remaining ingredients
    Form & cook the patties
    3 Form & cook the patties

    Meanwhile, place the beef in a medium bowl. Season with salt and pepper. Gently mix to combine. Form the mixture into two ½-inch-thick patties. in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Transfer to a plate. Wipe out the pan. 

    *An instant-read thermometer should register 160°F.

    4 Toast the buns & serve your dish

    Halve the buns. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the halved buns, cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, cooked patties, creamy mango chutney, and marinated cucumber (discarding any liquid). Serve the burgers with the roasted sweet potatoes and seasoned yogurt on the side. Enjoy!

    Toast the buns & serve your dish
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