Happy Hog Burger with Mango Slaw
2 cups Red cabbage, finely shredded
1 cup Green cabbage, finely shredded
1/2 cup Carrot, shredded
1 1/2 tsp Red onion, minced
1/2 tsp Celery seeds
4 1/2 tsp Mango puree
2 1/2 tsp Mayonnaise
2 1/2 tsp Sour cream
1/4 tsp Sugar
1/2 tsp Red wine vinegar
1/4 tsp Kosher salt
1/4 tsp Black pepper, fresh ground
2 lbs Ground Pork
2 Tbs Soy Sauce
3/4 tsp Black pepper, coarsely ground
1 1/2 tsp lime juice, fresh squeezed
3 cloves Garlic, finely minced or grated
1/2 cup Mango puree
1 1/2 tsp Tabasco brand smoked chipolte pepper sauce
1 tsp Kosher salt
2 Green onions, whites and greens thinly sliced
1 Tbs Cilantro, fresh chopped
1 Tbs Bread crumbs
Vegetable Oil for grill
6 Fresh Sandwich rolls
12 Red lettuce leaves
In a large bowl combine the red and green cabbage with the shredded carrots. In another smaller bowl combine the minced onion, celery seeds, mango puree, mayonnaise, sour cream, sugar, vinegar, salt and pepper. Mix well to blend. Pour the mixture into the large bowl with the cabbage and carrots, mix well, cover and place in a cool area (ice chest) for two hours.
* To make mango puree place diced pieces of fresh ripe mango flesh cut off the seed in a blender insuring that all the skin has been removed. Puree for a few seconds and its done. A medium mango can yield about 3/4 cups.
Preheat grill to medium high heat. In a large bowl, combine the ground Pork with the soy sauce, black pepper, lime juice, garlic, mango puree*, tabasco, salt onions, cilantro and bread crumbs. Mix carefully to combine without compacting the meat. Form into six even sized patties, place on a sheet pan, cover and set aside somewhere cool (ice chest) for at least 1 hour.
Oil the preheated grill grate with vegetable oil. Place patties on grill and cook to medium turning over only once, about 3-4 minutes each side. In the last few minutes of cooking, place rolls cut side down on grill to warm and lightly toast. To assemble burger, place on the bottom half of each roll 2 lettuce leaves. Place a patty on the lettuce followed by a heaping spoonful of the mango slaw and top with the other half of the roll.