Mango Tango
Ingredients
- BURGER INGREDIENTS
- 1 pound ground beef chuck
- 1/2 pound ground beef sirloin
- 1/2 Cup Korean barbeque sauce
- ORIENTAL COLESLAW
- 2 Cups shredded
- Chinese cabbage
- 1/2 Cup shredded red cabbage
- 1/2 Cup shredded carrots
- 1 Cup diced mango
- 1/4 Cup rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame seed oil
- 1/4 teaspoon crushed red pepper
- 1 tablespoon candied
- ginger, diced
- SWEET CHILI MAYO
- 1/2 Cup mayonnaise
- 5 tablespoons sweet chili sauce
- 2 tablespoons lime juice
- 2 Teaspoons lime zest
- TOPPINGS
- 4 mangoes
- 2 scallions
- 6 sesame seed buns
- 6 tablespoons olive oil
Instructions
- In a large bowl combine burger ingredients. Make 6 mounds of mixture into 4 ounces each. DO NOT OVERWORK. Form into patties and refrigerate. Dice 1 mango, shred cabbages and carrots for coleslaw and in a medium bowl combine all coleslaw ingredients, refrigerate.
- In a small bowl combine the sweet chili mayo ingredients, refrigerate. Preheat grill on high, cover and heat until hot, about 20 minutes. Peel, pit and slice 3 mangoes into 1/4 inch thick slices. Place patties on grill uncovered 3 minutes, turn burger 1/4 turn for nice grill marks for 1 minute. Flip patties and continue cooking until internal temperature is 135 degrees F. Grill 6 mango slices and brush buns with olive oil and grill to a nice golden brown.
- BUILDING YOUR BURGER
- On top and bottom bun spread 1 tablespoon on each of sweet chili mayo. Put patty on bottom bun next, top with 1 tablespoon scallions. Next put 1/2 Cup coleslaw and place a grilled mango slice, then top bun and serve.
