Ingredients :
- 250g lean beef mince
- 250g pork mince
- 2 tbsp finely chopped parsley
- 2 tspn finely chopped fresh thyme
- 2 tspn finely chopped fresh rosemary
- 1 tspn finely chopped fresh marjoram
- 1 tspn finely grated lemon rind
- ¾ tspn salt
- ½ tspn black pepper
- 1 clove garlic, crushed
- ¼ cup red wine
- 1 tbsp oil
- 20g butter
- 3 tspn soft brown sugar
- 1 large firm ripe mango, peeled and thinly sliced
- 4 cornmeal rolls
- red and green coral lettuce leaves
- relish, optional
Preparation and Cooking Instructions
- Combine beef mince, pork mince, parsley, thyme, rosemary, marjoram,
lemon rind, salt, pepper, crushed garlic and red wine in a large bowl.
Mix with hands until well combined. Divide mixture into 4 portions and
shape into round patties. Cover and refrigerate for 30 minutes or for
up to 12 hours.
- Heat oil in large frying pan. Cook patties over medium heat 3-4 minutes
each side or until brown and cooked through. While patties are cooking,
heat butter in small shallow frying pan. Add soft brown sugar, stir
over low heat until sugar is dissolved. Add the mango slices and simmer
2-3 minutes each side or until well coated and a light brown in color.
- Cut the cornmeal rolls in half horizontally and toast cut sides if
desired. Place roll bases on 4 serving plates. On each base, place lettuce
leaves, a meat patty and some mango slices. Add a spoonful of relish,
if desired. Finish each burger will a roll top.
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