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Kim and Pashi Mumbai Street Burger Recipe

Durban celebrity chefs Kim and Pashi created a gorgeous Mumbai Street Burger recipe which is a spicy, feisty explosion of flavours. It was inspired by the new, improved Spiced Burger from Fry Family Food Co. The new formula Traditional and Spiced Burgers are juicier and tastier and higher in protein (the Traditional Burger will now have 27% more protein, and the Spiced Burger will have an extra 14%).

Why not try the recipe below, and be sure to try the improved recipe burgers from Fry’s that are juicier and tastier than ever before.

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@Kim_Pashi created a gorgeous Mumbai Street Burger #recipe which is a spicy, feisty explosion of flavours. It was inspired by the new, improved Spiced Burger from @@frysfamily Why not try the recipe below, and be sure to try the improved recipe burgers from Fry’s that are juicier and tastier than ever before. (And check out Kim & Pashi cooking with Fry’s on #LivingYourBestLife on GlowTV on Sunday evenings). #BeyondtheImpossible #FrysFamily . #Mumbai Street #Burgers *Serves 4 *INGREDIENTS – Cucumber pickle: 1 cucumber, sliced 1/3 cup vinegar 3 Tbsp sugar A pinch of salt and black pepper – Tamarind Reduction: 2 Tbsp tamarind paste ½ cup sugar (125ml) ½ cup water (125ml) – Green Chutney: 50ml oil 6 green chillies (reduce for less heat) A handful of fresh coriander 2 Tbsp fresh mint Juice of half a lemon ½ tsp of white vinegar A pinch of freshly ground black pepper Salt and sugar to taste *To Serve: 4 Fry’s Spiced Burgers 4 burger buns 4 Tbsp Green Chutney 2 Tbsp Tamarind Reduction 1 red onion, sliced A few slices of vegan cheese A few leaves of lettuce A few slices of tomato *METHOD In a non-stick pan fry the #SpicedBurger patties as per the cooking instructions. In another non-stick pan gently toast the sliced buns. Set aside. – For the Cucumber Pickle: Add sliced cucumber to vinegar and toss in the sugar, salt and pepper. Let the cucumber pickle for 20 mins. – For the Tamarind Reduction: In a heated saucepan add the concentrated tamarind. Add ½ cup of water. Continue to add in the sugar to reduce the mixture until it forms a syrup-like consistency. Reduce the heat to low until the syrup resembles a balsamic-like consistency. – For the Green Chutney: In a blender, add in the oil, chillies, coriander, mint, lemon juice and crushed black pepper. Add your sugar and salt to taste. Blend all the ingredients together until it forms a paste consistency. – To Serve: Start layering the burger. Add patty to the bun, followed by the vegan cheese, sliced red onion, pickled cucumber, lettuce and tomato. Add some green chutney and a drizzle of tamarind reduction. – Tip: Keep the Tamarind Reduction in the fridge for a few weeks – it’s great as a dressing.

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Find The Fry Family Food Co. improved versions of their Traditional and Spiced Burgers in the frozen section of major retailers from the end of July and early August at the recommended retail price of R46.99 per pack.

Fry’s Traditional Burger was the first meat-free burger that Wally and Debbie Fry developed. These plant-based patties are chunky and delicious, with an authentic texture and chargrilled pattern.

Follow Fry’s online here | Instagram | Facebook | Twitter and visit their website here

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