Mojo Maji Burger with Mango Tango Salsa

Ingredients

Mango Tango Salsa:
2 Roma tomatoes, peeled, seeded and diced
1 cup finely diced Vidalia onions ( ½ c. reserved for patties)
¼ cup cilantro, stemmed and chopped
3 Tbsp. fresh minced Serrano peppers (1 Tbsp reserved for patties) 2 Tbsp. fresh lime juice (1 Tbsp. reserved for patties)
1 Tbsp.. kosher salt (1/2 Tbsp. reserved for patties)
1 cup fresh mango, peeled and diced ¼ inch
Patties:
1 egg
1 Tbsp. plain yogurt
1 tsp. Ground cumin
1 1/4 pounds skinless Mahi Mahi fillets, chopped finely
2/3 cup fresh bread crumbs
Vegetable oil, for forming the patties and brushing on the grill rack 4 onion buns, split
1 c. jicama, shaved with vegetable peeler

Instructions

Directions Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To prepare Mango Tango Salsa: Combine tomatoes, ½ c. onions, cilantro, 2 Tbsp peppers, 1 Tbsp. lime juice, and ½ tbsp. salt. Add diced mango and fold gently to combine. Refrigerate for 30-45 minutes before serving. To prepare patties: Ccombine the egg, yogurt, cumin and remaining lime juice in a large bowl and whisk to blend well. Add the fish, onion, peppers, bread crumbs, and salt. Handling the salmon as little as possible to avoid compacting it, mix well. Coat your hands with vegetable oil and divide the mixture into 4 equal portions, and form the portions into patties to fit the buns. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook until browned on the bottom, about 3 minutes. Turn the patties and cook just until opaque throughout, 4 to 5 minutes longer. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, top each bun bottom with jicama shavings, a patty, and an equal portion of the salsa. Add the bun tops and serve. Makes 4 burgers