Mango Habanero Burger with South Beach Salsa, revised
3/4 c.chopped mango
1/2 c. chopped onion
4 tbsp. soy sauce
2 tbsp. freh grated ginger
4 tbsp. dark brown sugar
4 large garlic cloves
1 1/2 tsp. fresh ground black pepper
2 tsp. allspice
2 tsp. dried thyme
2 tsp. salt
2 medium habanero chiles, seeded
2 pounds ground pork
3/4 c. panko breadcrumbs
2/3 c. finely diced mango
1/2 c. minced onion
3 tbsp. fresh lime juice
1 tsp. fresh grated ginger
1/4 tsp. fresh ground black pepper
2 tbsp. minced flatleaf parsley
1 large vine ripe tomato, seeded and diced
vegetable oil for the grill
6 ciabatta- or panini-style rolls, split
1 cup mayonnaise
For Burger: In bowl of food processor, add 3/4 c. chopped mango, 1/2 c. chopped onion, soy sauce, 2 tbsp. ginger, brown sugar, garlic cloves, 1 1/2 tsp.black pepper, allspice, thyme, salt, and habaneros. Process until it forms a thick paste. In a large work bowl, mix this paste with the ground pork and panko. Cover and set aside in refrigerator for at least 1 hour to marinate.
For Salsa: In small bowl, combine 2/3 c. finely diced mango, 1/2 c. minced onion, lime juice, 1 tsp. ginger, 1/4 tsp. pepper, parsley and tomato. Cover and refrigerate until ready to use.
Set a gas grill with a med. high zone and a medium zone. Rub hot grill grates quickly with a paper towel soaked in oil to form nonstick surface.
Form burger meat into 6 large patties. When grill is hot, place over med. high heat for 5 minutes to sear. Flip and move patties to medium heat, close lid and cook for about 8-10 minutes, for burgers to be cooked through. Set burgers aside on a platter.
Place rolls, cut side down, over med. high heat for 30 seconds to 1 minute to toast. To assemble, smear mayonnaise on both halves of a bun, place 1 patty on bottom half of a roll, top with a large spoonful of salsa, and finish with bun top. Serve immediately.
Makes 6 large burgers.