Curried burgers with peach salsa



15 min


4 burgers

* PLUS Grilling Time: 12 minutes
Curried burgers with peach salsa

Yvonne Duivenvoorden

Sweet, succulent peaches star in this simple salsa. It's great over burgers and it's also a perfect match for mild-flavoured pork or fish.


  • 1 firm, ripe peach
  • 1 celery stalk , finely chopped
  • 1 red bell pepper , finely chopped
  • 3 tbsp lemon or lime juice
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • Pinches granulated sugar
  • 1 egg
  • 2 tsp Indian curry paste , or 1 tsp ground cumin
  • 1/4 cup finely chopped cilantro
  • 1/4 cup fine panko bread crumbs , or crushed croutons
  • 1 lb ground pork , or ground beef


  • Oil grill and heat barbecue to medium. Peel peach. Finely chop and combine in a bowl with celery and pepper. Stir lemon juice with oil, salt and sugar, then stir into peach mixture.
  • In a bowl, whisk egg with curry paste, cilantro and bread crumbs. Crumble in pork. Add generous pinches of salt. Gently mix. Shape into 4 burgers, about ½ in. (1 cm) thick. Make a shallow depression in centre of each. Barbecue burgers with lid closed or cook in an oiled frying pan over medium until firm when pressed, 6 to 8 min per side. Delicious on a bun, topped with salsa.

How to skin peaches

Nutrition (per serving)

  • Calories
  • 307,
  • Protein
  • 24 g,
  • Carbohydrates
  • 7 g,
  • Fat
  • 20 g,
  • Fibre
  • 1 g,

Vegetarian burgers:

Prepare burgers as above using 340-g package veggie ground round. Patties will be too soft to barbecue; cook them in an oiled frying pan over medium until hot, 4 min per side.