500 g Beef mince
¼ cup sweet chilli sauce (optional)
1 cloves red onion, finely chopped
2 tbsp finely chopped basil
2 small fresh mangoes, diced
½ small red onion, finely sliced
2/3 cup vinegar
½ cup brown sugar
1 finely chopped chilli
halved rolls, lettuce leaves, to serve
1. Combine the beef mince, water, sauce, onion and basil. Mix lightly, shape into 4 burgers.
2. Preheat the barbecue flat-plate or pan to moderately-high. Lightly brush or spray the burgers with oil. Add burgers to the barbecue or pan, after 1-2 minutes lower the heat to moderate.
3. Cook for 6-7 minutes each side or until thoroughly cooked. Turn them once only.
4. While burgers are cooking place the mangoes, onion, vinegar, sugar and chilli in a small pan. Cook over a low heat until mangoes are just tender, and relish is syrupy. To serve, place lettuce on rolls, add burgers, and add a spoon of mango relish to each.
Turn the burgers once only. Don’t be tempted to turn them too early or they’ll stick to the barbecue and fall apart.
To turn them gently ease a spatula under each beef burger to lift it from the heat, then, carefully turn the burger with tongs.
Burgers and rissoles should always be thoroughly cooked. They should not be served rare or pink. A good guide is to insert a skewer into the thickest part of the burger, you will see a little juice ooze out. If it is ready to eat the juices will be clear, not pinkish.