CARIBBEAN-STYLE PORK BURGERS WITH ISLAND MAYO AND MINTED MANGO-AVOCADO SALSA

Ingredients:

PATTIES
2 pounds lean ground pork
3/4 cup finely crushed Cape Code Sea Salt and Cracked Pepper Potato Chips
1/2 cup finely minced green onion
4 medium cloves garlic, finely grated
3 tablespoons mayonnaise
2 tablespoons chopped fresh thyme
1 tablespoon Tabasco Chipotle Pepper Sauce
1 teaspoons salt
3/4 teaspoon ground allspice

ISLAND MAYO
3/4 cup mayonnaise
1 tablespoon fresh lime juice
1/4 teaspoon fresh grated lime peel
1 tablespoon jalapeno jelly
1/4 mounded teaspoon fresh grated ginger, peeled

MINTED MANGO-AVOCADO SALSA
3/4 tablespoon Colavita Extra Virgin Olive oil
1 tablespoon fresh lime juice
1 tablespoon jalapeno jelly
1/2 teaspoon peeled, grated fresh ginger
2 tablespoons minced green onion
3/4 cup diced mango (1/3-inch thick dice)
3/4 cup diced Hass avocado (1/3-inch thick dice)
1/8 teaspoon salt
3 tablespoons chopped fresh mint leaves

Vegetable oil to brush grill rack
1/4 cup Colavita Natural Garlic Oil Blend
6 large soft sandwich buns -split
6 pieces red leaf lettuce

Instructions:

To prepare patties, in a large bowl combine, pork, potato chips, onion, garlic, mayonnaise, thyme, pepper sauce, salt and allspice; gently mix together then form 6 patties. Make a 2-inch in diameter indentation in center of each patty. Refrigerate patties 30 minutes.

To prepare mayo, whisk mayonnaise, lime juice, lime peel, jelly and ginger together in a bowl. Cover and refrigerate.

To prepare salsa, in a small bowl, whisk olive oil, lime juice, jelly, ginger and onion together until well blended. Fold in mango and avocado. Season with salt; toss together. Reserve mint for later. Refrigerate salsa.

Preheat a gas grill to medium-high or prepare a medium-hot fire in charcoal grill with cover.

Brush grill rack with vegetable oil. Brush garlic oil blend over split sides of buns; set buns near grill. Retrieve patties and place on grill rack. Close grill and cook patties until browned on bottom, about 5 minutes. Turn patties; close grill and cook 5 to 6 minutes longer or until juices run clear. During final minutes of cooking lightly toast buns, split side down on grill rack.

To assemble burgers, retrieve salsa and mint; stir together. Retrieve mayo and smear in equal amounts over bun bottoms, top with lettuce then a burger. Spoon salsa over burger then close with bun top.

6 burgers