This is a unique and tasty way of eating the tropical fruit mamey sapote.  Mamey sapote has a reddish-brown smooth and creamy flesh with a sweet flavour reminiscent of caramelised brown sugar.  This marries very well with beef giving a caramel velvetiness to the ubiquitous burger.

Take:

1 ripe mamey sapote

A ripe mamey sapote is soft to the touch when you press hard with thumb and fore-finger.  Cut around the shell lengthwise (like an avocado) to obtain two halves of the fruit with a central large seed.  Remove the seed and spoon out the pulp and mash with a fork.  The flesh should come off easily in a ripe fruit and should mash like a banana.

Take:

1lb (454g) of Lean Minced Beef

and add the following and allow to marinate for at least one hour:

1 mamey sapote, mashed up

2 tbsp soya sauce

1 tbsp coconut oil

2 tbsp rice flour (or cornstarch)

1 egg, beaten

1/2 tsp cinnamon powder

1/2 small onion finely chopped

8-14 sliced bird chilli peppers (optional)

Heat up a cast iron skillet with:  Put in a deep pan:

1 tbsp coconut oil

and shape the marinated meat into burgers.  Dust with rice flour on both sides.  Brown burgers on skillet , cover and cook on low heat for 20 minutes.

If you prefer, serve burgers the traditional way with a toasted sesame seed bun and a side of fries.  I like to eat my burgers with a side of green vegetables as the mamey sapote is 30% carbohydrate anyway so there is no need for bread if you do not desire it.  Serves 4.