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Prep Time: 60 Minutes Cook Time: 14 Minutes |
Ready In: 74 Minutes Servings: 4 |
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Build a Better Burger Contest, Award for Creativity, 1994. Janie Duffy, Dripping Springs, TX Ingredients:
2 ripe mangoes, peeled, pitted, diced, and drained (reserve juice for spread) |
1 tablespoon chopped fresh cilantro |
1 green onion, finely chopped |
1 small fresh jalapeno chile, seeded and minced |
2 large garlic cloves, minced |
1/2 cup cream cheese, softened |
2 teaspoons mango juice |
2 teaspoons squeezed fresh orange juice |
2 tablespoons shredded coconut |
3/4 lb ground beef |
1/2 lb ground pork |
1/4 cup zinfandel |
1 tablespoon soy sauce |
1 tablespoon squeezed fresh orange juice |
2 teaspoons ground ginger |
1/2 teaspoon garlic salt |
4 hamburger buns with sesame seeds, split |
2 green onions, finely chopped |
Directions:
1. Prepare a med-high fire in a charcoal grill with a cover; or preheat a gas grill to med-high.
2. Make the salsa: combine all salsa ingredients in a bowl; mix well.
3. Cover and refrigerate until ready to serve; drain, if necessary, before using.
4. To make the spread: combine the cream cheese, mango juice, and orange juice in a bowl; stir until smooth.
5. Stir in the shredded coconut; cover and refrigerate until ready to serve.
6. Make the patties: In a big bowl, combine the beef, pork, Zinfandel, soy sauce, orange juice, ginger, and garlic salt; mix well.
7. Divide mixture into 4 equal portions and form the portions into patties to fit the buns.
8. When the grill is ready, brush the grill rack with vegetable oil.
9. Place the patties on the grill rack, cover, and cook, turning once, until done to preference (5-7 minutes on each side for medium).
10. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the grill to toast lightly.
11. Assemble the burgers: cover the cut sides of the buns with the tropical spread.
12. On each bun bottom, place a patty, an equal portion of the salsa, and an equal portion of the green onion.
13. Add the bun tops and serve.
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