Bombay Burger & Tomato Chutney

Tyga 2, Kashmiri Chilli, Ginger and Garlic paste, Tyga 14

Bombay Burgers

• 500g minced beef/500g plant based mince/your choice of protein
• 1 medium onion, finely diced
• 1 red chilli, finely chopped
• 1 bunch of coriander, remove stalks and finely chop
• Juice of 1⁄4 lime
• Pinch of salt and pepper
• 4 burger buns
• Salad to serve (optional)

Tomato Chutney

• 400g tinned tomatoes
• 1 Onion, roughly diced
• 2 Cloves of garlic, thinly sliced
• 1 Fresh chilli (optional), roughly chopped
• 1 Bunch of coriander, remove stalks and roughly chop
• 2 tbps vegetable oil
• Pinch of salt

Bombay Burgers

1. Place onion, chilli, coriander into a large mixing bowl, add the minced beef/plant based mince, Tyga 2, Kashmiri chilli (see ‘Control the heat’), Ginger & Garlic paste, salt, pepper and lime juice. Using your hands, thoroughly mix, binding the ingredients together.
2. Divide the mixture into 4 even balls, using your hands shape the patties so that they resemble burgers. Alternatively, you could use a burger presser to shape them if you have one.
3. Cook the burgers for 8-12 minutes turning half way through on a bbq or a non-stick frying pan
4. Serve with a burger bun, salad of choice and Tyga Tomato Chutney (see recipe below).

Tomato Chutney

1. Place onion, chilli, coriander into a large mixing bowl, add the minced beef/plant based mince, Tyga 2, Kashmiri chilli (see ‘Control the heat’), Ginger & garlic paste, salt, pepper and lime juice. Using your hands, thoroughly mix, binding the ingredients together.
2. Divide the mixture into 4 even balls, using your hands shape the patties so that they resemble burgers. Alternatively, you could use a burger presser to shape them if you have one.
3. Cook the burgers for 8-12 minutes turning half way through on a bbq or a non-stick frying pan
4. Serve with a burger bun, salad of choice and Tyga Tomato Chutney (see recipe below).

Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga no.2: (Garam masala, Coriander, Cumin & Turmeric). Kashmiri Chilli. Tyga no.14: (Garlic powder, chilli powder & chilli flakes).

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful.

A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.