Â½ ripe mango chopped
Juice of 2.5 limes (.5 for slaw + 1 for pico de gallo + 1 for salsa verde)
2 tbs premium tequila
2 cups peeled and julienned jicama
Â¾ cupped chopped sweet onion (1/2 c for pico de gallo Â¼ c for salsa verde)
4 cloves garlic â€“ 1 minced for pico de gallo, 1 whole for salsa verde, and 2 minced for burger
2 tbs powdered chicken bouillon (1 tbs for pico de gallo + 1 for salsa verde)
Â¼ cup + 2 tbs chopped cilantro
2 roma tomatoes seeded, drained and chopped
1 avocado chopped
3 tbs olive oil
7 whole chile arbol
Â½ pound tomatillo husks removed, rinsed and quartered
2 pounds 85% lean ground chuck
3 tbs steak sauce (I used A-1)
6 ciabatta rolls slice with some of the inner soft breading removed
To make Margarita slaw, in a blend add the mango, juice of 1/2 lime and tequila
and process until smooth. Add mango mixture to a bowl and incorporate the jicama. Hold until assembly.
To make pico de galla add juice of one lime, Â½ cup chopped onion, 1 clove minced garlic, 1tbs chicken bouillon, Â¼ cup chopped cilantro, roma tomatos and avocado to a mix bowl. Mix all ingredients to incorporate. Hold until assembly.
Prepare grill to medium hot heat
To make salsa verde add 3 tbs olive oil to a oven safe and heat over grill. Add chile arbol and toast for approx 1-2 minutes. Remove chile leaving oil in pan and sautÃ© remaining Â¼ cup onion, one whole clove garlic and tomatillo, until tomatillo is soft and looses green color. Remove stems from toasted chile arbol. Add chile arbol, tomatillo mixture, juice of one lime, one tbs of chicken bouillon and remaining 2 tbs of cilantro to a food processor. Pulse until slight chunky consistency is achieved. Approx 10 pulses.
To make burger add the last two cloves minced garlic, ground chuck and steak sauce to large mixing bowl. Mix to incorporated being careful not to overwork the meat. Divide meat mixture into 6 equal portions and form patties to fit the rolls. Grill burgers 5-7 minutes for medium. Remove burgers to a plate, stack if necessary and tent with aluminum foil to keep warm. Place rolls cut side down to warm and toast lightly.
To assemble place salsa on the bottom of the roll followed by burger. Spread on salsa verde on the patty and top with the pico de gallo. Cover burger and serve