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Tropical Burgers With Coconut Cream and Fruity Salsa
Traditional burgers cooked over the braai and topped with coconut cream, crispy onion bits and a fruity salsa.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 40 mins |
- Cook Time : 20 mins
Ingredients
Coconut Cream
½ C (125 ml) coconut cream
1 clove garlic
1 Tbsp (15 ml) nutritional yeast
1 tsp (5 ml) lime juice
salt and pepper
Salsa
½ C (125 ml / 75 g) mango, diced
½ C (125 ml / 75 g) pawpaw, diced
½ C (125 ml / 75 g) cucumber, diced
1 Tbsp (15 ml) coriander, finely chopped
1 (2 g) green chilli, deseeded and finely chopped
1 tsp (5 ml) lime juice
Crispy Onion Bits
1 C (250 ml / 120 g) onion, diced
2 Tbsp (30 ml) almond milk
2 tsp (10 ml) nutritional yeast
½ tsp (2.5 ml) salt
½ C (125 ml / 62 g) cake flour
sunflower oil, for deep frying
To Serve
4 (320 g) Fry’s Traditional Burgers
160 g cos lettuce
8 lime wedges
Method
Coconut Cream
Combine all of the ingredients in a food processor and blend until smooth. Season to taste.
Salsa
Stir all of the ingredients together.
Crispy Onion Bits
Stir the onions, corn flour, 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
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.
