Spiced Mini Burgers with Mango Chutney
Nothing quite beats a homemade burger. The filling options are endless, and then the real fun hits with the sauce! These spiced mini burgers with Roza's Gourmet Sauces' Australian Made mango chutney sauce are sure to please. Have fun making everything from scratch, or whip up a quick and delicious 30-minute meal.
3.5 hours total time if making your own buns or 10 minutes with store-bought buns
30 minutes if making your own buns or 20 minutes with store-bought buns
3 1/2 cups plain flour
1/4 cup caster sugar
7g instant dry yeast
1 1/2 teaspoons salt
2 tbsp butter, at room temperature
2 large eggs
1 cup lukewarm water
3 tbsp warm milk
1 tbsp olive oil
400g Australian Grown mince
1 small onion, chopped
2 cloves garlic, minced
1 tsp paprika
1 tsp ground coriander
1/2 tsp ground cumin
Freshly ground sea salt and black pepper (dont be stingy when seasoning)
Vegetable oil for grilling
6 cheese slices
1 iceberg lettuce
1/2 red onion
Roza's Gourmet Sauces mango chutney sauce
- Combine flour, sugar, yeast and salt in a large bowl. Make a well in the centre and add butter, 1 lightly beaten egg, water and milk. Mix with a dough scraper or wooden spoon until well combined and forms dough.
- Pour dough onto a clean surface and knead for 10 minutes until smooth and elastic, using the dough scraper to scrape it off the bench to flip it over. If the dough is too tacky, you can flour your hands but try not to add flour to the dough as too much flour will make the buns firm, and we want them super soft and puffy.
- Place dough ball back into bowl, cover with a clean tea towel and leave in a warm spot for 1 to 2 hours until doubled in size.
- Once risen, punch dough, turn onto bench and knead for 1 minute. Divide into 12 pieces (or 6 if you prefer bigger buns), shape each into a ball, and place onto a baking tray lined with parchment paper at about 2 inches apart. Cover with tea towel and leave to rise for about an hour or until buns are nice and puffy.
- Preheat oven to 190C. You want the buns to hit a hot oven, so ensure you preheat it enough before putting the buns in.
- Beat remaining egg with 2 tablespoons of water. Brush the buns all over, sprinkle tops with sesame seeds (or poppy seeds if your heart so desires), and bake for 15 to 20 minutes or until golden.
- To make the buns super shiny, remove tray from oven at halfway and brush them again with egg wash. Turn tray when returning to oven.
* Buns freeze nicely, saves making a new batch when burgers are on the menu again.
- Combine all burger ingredients in a bowl.
- Divide into 6 equal portions and roll each portion into a ball.
- Heat grill, brush lightly with vegetable oil.
- Flatten patties and place on heated grill.
- Cook for 5 minutes before turning for another 5 minutes, or until cooked through.
- Slice buns in half.
- Place bottom half of bun down, place pattie on top, then cheese (you want it to melt atop the pattie).
- Place lettuce on top of cheese, add slices of red onion, and smother with a generous spoonful of Roza’s Mango Chutney before finishing with the sesame bun top.
Then watch them come back for seconds!
This recipe is courtesy of Peggy Saas for Roza's Gourmet Sauces.