I’ve been using the Hellmann’s mayo in mince meat trick for quite a while, and it really makes burgers so much juicier. You can use this mayo trick with any kind of burger mixture, but my recipe for the spicy Asian burgers is below. It’s also another super easy recipe that requires no prep aside from just getting the ingredients! Enjoy!
- 1 pound of mince lamb
- 1/2 bunch coriander
- 6 green chillis
- 2 garlic cloves
- 1 small white onion
- 1 medium tomato
- 1 tbsp chilli powder
- 1 tsp salt
- 1/2 tsp pepper
- 4 tbsp Hellmann’s Mayo
- 1 tsp amchoor (mango powder)
Literally just blend everything apart from the mince meat & mayo in a large blender till it’s one uniform mixture. I don’t like to blend it till it’s super smooth because I like seeing the ingredients in the burger. Then add 4 tablespoons of mayo and your mince meat. You can then blend again in the blender till the mixture is distributed uniformly or mix by hand.
Cook the burgers all the way through. I usually shape the burgers by hand, and make them about 1cm thick. Then cook them on either side till their cooked all the way through. Use a knife to check the insides if you’re not sure. This isn’t one of those burger recipes where you leave the burger raw in the middle!
That’s literally it. Assemble the burger! I add cheese on top of mine and eat it with chutney on top.
This green chutney can be eaten with anything and is one of my faves. I usually have the base as Hellman’s mayo if I’m using it on burgers, but you can make the base yoghurt if you want it with rice or other things.
- 1/4 bunch Coriander
- 4/5 green Chilli
- 2 cloves Garlic (use less if you’re going to the mosque and don’t want to smell of garlic LOL)
- Salt to taste
- Mayo (optional)
Just blend everything together! The reason why the mayo is optional is because you can actually eat the chutney as it is without any mayo base. For the burgers I prefer adding mayo for a milder chutney taste, and to add that layer of cold creaminess on top of your burger.
Hope you enjoy this super easy recipe!
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