Grilled Onions:

1. Heat the oil in a skillet on medium-low heat and fry the spices until their aroma rises. Add the sliced onion and fry until translucent and begin to brown. Remove from the pan and let this cool.


1. Combine the ground sirloin and Balchao then mix well. Form into 10 round patties. Refrigerate for 15 minutes to let the flavors blend.

Goa Balchao sliders with Mango Chutney  [Indian fusion Recipe]

Sweet, sour and spice are the three key features of Goan cuisine. These Balchao Sliders incorporate all of them. The burgers are seasoned with a balchao mixture made of spiced onion, ginger, garlic and tomatoes. They are topped with a special sweet Mango Chutney and spicy grilled onions. Serving these burgers as sliders or full-sized burgers will be a hit at any meal.

2. Grill the patties until cooked through.


1 lb ground sirloin

10 slider buns


4 dry red chiles

1/2 Tbs cumin seeds

1/2 tsp mustard seeds

4 cloves

1 1-inch cinnamon stick

1 Tbs ginger, minced

2 cloves garlic, minced

2 plum tomatoes, chopped

1 1/2 Tbs olive oil, divided

1/2 red onion, finely chopped

1/4 tsp ground turmeric

3/4 tsp salt

Mango Chutney:

1 mango, almost ripe

1 cup sugar

1-inch piece ginger

2 garlic cloves

1 1/2 tsp red chile powder

1/4 tsp red pepper flakes

1 tsp salt

3/4 cup vinegar

Grilled Onions:

1Tbs olive oil

1 tsp cumin seeds

1/2 tsp red chile powder

1/4 tsp ground cumin

1/4 tsp salt

1/4 tsp ground black pepper

1 large red onion, thinly sliced


1. Dry roast the red chiles, cumin seeds, mustard seeds, cloves and cinnamon in a large skillet until the aroma rises. Remove from the heat and let them cool.

​2. In a blender or food processor, grind the ginger, garlic and roasted spices together until smooth. Scrape down the sides of the blender jar to ensure all the spices are evenly ground. Remove and set aside. Grind the tomatoes until smooth.

3. In the same skillet, heat the oil. Fry the chopped onions until they turn golden. Add the ground masala, ground tomatoes, turmeric and salt. Continue frying until the liquid from the tomatoes evaporates. Remove from heat and let cool.

3. Place a burger on the bun and top with a generous amount of the Grilled Onions and a spoon of the Mango Chutney.

Mango Chutney:

1. Peel the mango and cut into pieces. Grind the mango in a food processor until it is a chunky purée.

2. Put the mango purée and the sugar in a sauce pan over low heat. Stir often so the mango and sugar combine but don’t burn. When the sugar has melted and the color has darkened from yellow to golden, add the ginger, garlic, chile powder, red pepper flakes and salt. Stir to combine then add 1/4 cup of vinegar. Stirring occasionally, simmer for about 5 or 6 minutes. Remove from heat. Stir in another 1/4 cup of vinegar. Taste. Add more vinegar to reach the desired sourness. Let cool before using the chutney.