Mango Chutney Beyond Burger® with Curry Corn on the Cob

Mango Chutney Beyond Burger®

with Curry Corn on the Cob

25 MIN
+$1.95/serving 2 Servings
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  • 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

    From the Test Kitchen

    In this dish, our bold, sweet mango chutney and spicy marinated cucumbers give a rich, Indian-style flavor to the plant-based Beyond Burger®. It's served with a hearty side of corn on the cob topped with a delectable curry butter.
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    • Nutrition
      PER SERVING
    • Calories
      730 Cals (est.)
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    fresh
    ingredients
    Mango Chutney Beyond Burger® with Curry Corn on the Cob
    Title
    • 10 oz Ground Beef
    • 2 Potato Buns
    • 1 Persian Cucumber
    • 2 ears Of Corn
    • 2 Tbsps Mango Chutney
    • 1 oz Salted Butter
    • 1 oz Sliced Pickled Jalapeño Pepper
    • 2 tsps Vadouvan Curry Powder
    time-saving
    tips & techniques
    Prepare the ingredients & marinate the cucumber
    1 Prepare the ingredients & marinate the cucumber

    Remove the butter from the refrigerator to soften. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove any husks and silks from the corn. Halve the buns. Thinly slice the cucumber on an angle. Roughly chop the pepper. Thoroughly wash your hands 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.

    Form & cook the patties
    2 Form & cook the patties

    Place the beef in a bowl; season with salt and pepper. Gently mix to incorporate. Form the mixture into two 1/2-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.* Leaving any browned bits (or fond) in the pan, transfer to a work surface.

    *The USDA recommends a minimum safe cooking temperature of 160°F for beef. 

    Cook the corn
    3 Cook the corn

    Add the corn cobs to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly tender. Drain thoroughly and pat dry with paper towels. Transfer to two serving dishes.

    Toast the buns
    4 Toast the buns

    Add the halved buns, cut side down, to the same pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

    Make the curry butter & serve your dish
    5 Make the curry butter & serve your dish

    In a bowl, combine the softened butter and as much of the curry powder as you'd like. Using a fork, mash until thoroughly combined. Assemble the burgers using the toasted buns, mango chutney, cooked patties, and marinated cucumber (discarding any liquid). Top the cooked corn with the curry butter. Serve the burgers with the finished corn on the side. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & marinate the cucumber
    1 Prepare the ingredients & marinate the cucumber

    Remove the butter from the refrigerator to soften. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove any husks and silks from the corn. Halve the buns. Thinly slice the cucumber on an angle. Roughly chop the pepper. Thoroughly wash your hands 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.

    2 Form & cook the patties

    Place the beef in a bowl; season with salt and pepper. Gently mix to incorporate. Form the mixture into two 1/2-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.* Leaving any browned bits (or fond) in the pan, transfer to a work surface.

    *The USDA recommends a minimum safe cooking temperature of 160°F for beef. 

    Form & cook the patties
    Cook the corn
    3 Cook the corn

    Add the corn cobs to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly tender. Drain thoroughly and pat dry with paper towels. Transfer to two serving dishes.

    4 Toast the buns

    Add the halved buns, cut side down, to the same pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

    Toast the buns
    Make the curry butter & serve your dish
    5 Make the curry butter & serve your dish

    In a bowl, combine the softened butter and as much of the curry powder as you'd like. Using a fork, mash until thoroughly combined. Assemble the burgers using the toasted buns, mango chutney, cooked patties, and marinated cucumber (discarding any liquid). Top the cooked corn with the curry butter. Serve the burgers with the finished corn on the side. Enjoy!

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