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Tropical-Style Burgers with Fruity Salsa

Traditional burgers cooked over the braai and topped with coconut cream, crispy onion bits and fruity salsa.

CategoryDifficultyBeginner
Prep Time40 minsCook Time20 minsTotal Time1 hrYields4 Servings

Ingredients
For the Salsa
 ½ cup mango, diced
 ½ cup pineapple, diced
 ½ cup pawpaw, diced
 ½ cup cucumber, diced
 1 tbsp coriander, finely chopped
 1 green chili, deseeded and finely chopped
 1 tsp lime juice
For the Crispy Onion Bits
 1 cup onion, diced
 ¼ cup corn flour
 2 tbsp almond milk
 2 tsp nutritional yeast
 ½ tsp salt
 ½ cake flour
 Sunflower oil, for deep frying
To Serve
 4 burger buns
 160g cos lettuce
 8 lime wedges

Method

For the Coconut Cream
1

Combine all of the ingredients in a food processor and blend until smooth. Season to taste.

For the Salsa
2

Stir all of the ingredients together.
For the Crispy Onion Bits
Stir the onions, cornflour, almond milk, nutritional yeast and salt together. Toss this mix through the flour to coat each piece of onion evenly.
Heat the oil for deep frying over medium heat to 180°C.
Fry the onion bits in batches until golden and crisp – about 1-2 minutes and then drain on kitchen towel.

To Serve
3

Cook the Fry’s Traditional Burgers on a braai/barbeque over medium heat coals until heated all the way through.
Cut each bun in half and spread some of the coconut sauce onto the base of each bun. Add lettuce leaves and top it off with the Burger patty and salsa. Scatter crispy onion bits on top and serve with lime wedges on the side.
TIP: For extra crispness, toast the cut-sides of each bun over the warm coals until lightly charred, about 1-2 minutes.

Ingredients

Ingredients
For the Salsa
 ½ cup mango, diced
 ½ cup pineapple, diced
 ½ cup pawpaw, diced
 ½ cup cucumber, diced
 1 tbsp coriander, finely chopped
 1 green chili, deseeded and finely chopped
 1 tsp lime juice
For the Crispy Onion Bits
 1 cup onion, diced
 ¼ cup corn flour
 2 tbsp almond milk
 2 tsp nutritional yeast
 ½ tsp salt
 ½ cake flour
 Sunflower oil, for deep frying
To Serve
 4 burger buns
 160g cos lettuce
 8 lime wedges

Directions

For the Coconut Cream
1

Combine all of the ingredients in a food processor and blend until smooth. Season to taste.

For the Salsa
2

Stir all of the ingredients together.
For the Crispy Onion Bits
Stir the onions, cornflour, almond milk, nutritional yeast and salt together. Toss this mix through the flour to coat each piece of onion evenly.
Heat the oil for deep frying over medium heat to 180°C.
Fry the onion bits in batches until golden and crisp – about 1-2 minutes and then drain on kitchen towel.

To Serve
3

Cook the Fry’s Traditional Burgers on a braai/barbeque over medium heat coals until heated all the way through.
Cut each bun in half and spread some of the coconut sauce onto the base of each bun. Add lettuce leaves and top it off with the Burger patty and salsa. Scatter crispy onion bits on top and serve with lime wedges on the side.
TIP: For extra crispness, toast the cut-sides of each bun over the warm coals until lightly charred, about 1-2 minutes.

Tropical-Style Burgers with Fruity Salsa
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