Two 3oz 60/40 patties, to create a rich double cheeseburger built with sweet mango chutney, creamy curried mayo, fresh coriander and crispy crushed poppadum’s.
Prep time: 15 minutes. Cook time 20 minutes. Servings: 4 portions
Ingredients
- 4 x brioche buns
- 8 x blended beef burgers
- 8 x Kerrymaid burger slices
- 10ml lime juice
- 100g mini poppadum’s
- 130g mango chutney
- 120ml mayonnaise
- 30g madu curry paste
- 1 x little gem lettuce
- 0.5 x cucumber
- 50g coriander
- 100g red onion
Method
1. Prepare the poppadum crunch
Cook the poppadums according to the packet instructions. Allow them to cool completely, then crush into irregular pieces. Don’t turn them into crumbs – you want some larger shards for proper crunch. Set aside in an airtight container until you’re ready to build the burgers.
2. Make the salad
Toss the lettuce, cucumber and red onion with the lime juice and a small pinch of salt. Keep it fairly dry. You don’t want wet salad making the brioche soggy. Pick the coriander leaves from the stalks and keep them separate.
3. Toast the brioche
Lightly butter the cut sides of the brioche buns. Toast them cut-side down in a hot frying pan or griddle for about 30-60 seconds, until golden. Set aside.
4. Cook the burgers
Get a heavy frying pan, griddle or barbecue very hot. Season the beef patties generously with salt and pepper immediately before cooking. Cook for around 2-3 minutes per side, depending on thickness and desired doneness. During the final minute, add a slice of cheddar to each patty and allow it to melt. Stack two patties together for each burger.
5. Build the Bombay Bad Boy
For each burger:
- Bottom brioche bun
- Curried mayo
- Fresh salad
- Double beef patties with melted cheese
- 1-2 tbsp sweet mango chutney
- A generous handful of crushed poppadum
- Fresh coriander leaves
- A little more curried mayo on the top bun
- Top brioche bun
