This home-made cheeseburger with mango-chili salsa is perfect for a poolside braai with the family.
- 800 grams beef mince
- ½ teaspoon garlic flakes
- ½ teaspoon coarse sea salt or rock salt
- ½ teaspoon freshly ground black pepper
- 1 large mango, cut into 1–1.5-cm cubes (about 1 cup)
- 2 tablespoons roughly chopped fresh coriander leaves
- 1 tablespoon fresh lime juice
- 1 medium serrano chilli, seeds removed and finely chopped
- ¼ teaspoon coarse sea salt or rock salt
- 4 thin slices cheese
- 4 hamburger rolls, split
- Dijon mustard
- Combine the patty ingredients, keeping the mixture crumbly rather than compressed. With wet hands, gently form four loosely packed patties of equal size, each about 2cm thick. Don’t compact the meat too much or the patties will be tough. Using your thumb or the back of a spoon, make a shallow indentation 2–3 cm wide in the centre of each patty. This will help the patties cook evenly and prevent them from puffing on the braai.
- In a non-metallic bowl, combine the salsa ingredients. Toss gently and refrigerate for at least 30 minutes or up to 1 hour. (After an hour, the fruit starts to become mushy.)
Prepare the braai for direct cooking over medium-high heat 200°–260°C (400°–500°F).
- Braai the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness, 8–10 minutes, turning once when the patties release easily from the grate without sticking. During the last minute of cooking time, place a slice of cheese on each patty to melt, and toast the rolls, cut side down, over direct heat.
- Spread the bottom half of each roll with mustard. Serve the patties warm on the rolls topped with some salsa.
Taken from Weber Classics: The Ultimate Braai Book (Struik Publishers).