Floridita Burger with Grilled Mangos and Orange Cilantro Butter
1 stick butter, room temperature, cut into cubes
1/3 cup orange segments
2 tablespoons fresh cilantro leaves
1 clove garlic, minced
2 mangoes, peeled, seeded, and cut into 3/4-inch slices
2 tablespoons vegetable oil
1/4 cup graham crackers, crushed
1/4 cup key lime juice (or fresh lime juice)
2 pounds ground chuck
1 1/2 teaspoons sea salt
1/4 teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 bun-sized Cuban bread sections, halved lengthwise
6 leaves Bibb lettuce
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the Orange Cilantro Butter, add the butter, orange segments, cilantro, and garlic to the bowl of a food processor; process until well combined. Remove the mixture to a small bowl.
To make the Grilled Mangoes, brush mango slices with oil. Place mango slices on the grill and cook 1 minute per side. Remove from the grill.
To make the patties, in a large bowl combine graham crackers and key lime juice. Mix with hands until the graham crackers are fully moistened. Add beef, salt, and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the Cuban bread pieces.
Brush the grill rack with oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, place a generous amount of Orange Cilantro Butter over the cut side of the Cuban bread pieces and place, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, on each Cuban bread bottom, place a Bibb lettuce leaf, a patty, and an equal amount of grilled mango slices. Add the Cuban bread tops and serve.