Curry Burger ‪#‎HotSummerEats‬

Disclosure: I received product samples from Gourmet Garden, Intensity Academy, and T.lish to create recipes for #HotSummerEats.  All recipes and opinions are my own.

Welcome to #HotSummerEats Day 2!

Burger week continues today with an amazing Curry Burger!  This delicious burger is spiced with a combination of lemongrass, garlic, and chili, then topped with hummus and Curry Ketchup for a delicious twist on a traditional burger! 

I paired the burger with a light salad and some delicious roasted asparagus.  Try adding Minty Watermelon Sangria for the adults or Berry Basil Iced Tea for the kids for a burst of fruity flavor!

Here’s a bit more about the sponsor products used in today’s recipe.

Gourmet Garden Herbs

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I love Gourmet Garden Herb Pastes!  They are the perfect solution to having garden fresh herbs when herbs are out of season (or super expensive at the grocery store!)

Intensity Academy Curry ‘Chup

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Curry ‘Chup is a delicious tomato ketchup with just a hint of curry added in to spice up your burgers!  I also used Curry ‘Chup as a delicious chicken marinade!

T.lish Sweet Garlic Vinaigrette

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I am loving the sweet garlic vinaigrette!  It’s perfect for garlic lovers everywhere!  It’s light and delicious on salads and also makes and amazing marinade for any kind of meat!

Curry Burger

Burgers

1 lb ground beef

1 egg

¼ cup dry bread crumbs

Salt & pepper

1 tsp lemongrass (or Gourmet Garden Herb Paste)

1 tsp red chilis (or Gourmet Garden Herb Paste)

1 tsp garlic (or Gourmet Garden Herb Paste)

Toppings

Roasted Red Pepper Hummus 

Red bell peppers, sliced

Curry Ketchup (such as Intensity Academy’s Curry ‘Chup)

Hamburger Buns

Salad

Romaine Lettuce, Chopped

Roasted Asparagus Spears 

Lemon wedge

Sweet Garlic Vinaigrette (such as T.lish)

Preheat the grill or frying pan.

Place the burger ingredients in a large bowl, using your hands to mix until combined.

Divide the meat mixture in ¼ lb patties, using your thumb to create a slight indent in the center to ensure even cooking.

While the burgers cook, lightly butter the split sides of the buns and toast over a hot skillet.  Set aside.

To prepare the salad, toss the romaine with sweet garlic vinaigrette.  Serve with a side of roasted asparagus and a lemon wedge.

To build the burgers, spread 2-3 tablespoons of hummus on to the toasted bun.  Top with the burger, curry ketchup, and red pepper slices.

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Disclaimer - Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden, Intensity Academy, Not Ketchup, Out of the Weeds. Pirate Jonny's, Quirk Books, Spicely Organics, T.Lish , and Voodoo Cheffor providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for#HotSummerEats without additional compensation.All opinions are my own.

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