Mango Tango Summertime Brie Stuffed Burgers

Ingredients

CITRUS PESTO
1 cup finely chopped walnuts
1 large navel orange
*juice of one lime
1 clove garlic
3 cups loosely packed basil leaves
*1/4 teaspoon salt
*1/8 teaspoon freshly ground pepper
1 cup Colavita Extra Virgin Olive Oil
1 cup finely shredded Parmigiano-Reggiano cheese
AVOCADO RELISH
*6 tablespoons mango, cut in a 1/4 inch dice
1 and 1/2 cup Hass avocado, cut in a 1/4 inch dice
6 tablespoons finely minced red onion
*1/8 teaspoon salt
*1/8 teaspoon freshly ground pepper
PATTIES
2 pounds ground beef, 20% fat
*2 teaspoons salt
*3/4 teaspoons freshly ground pepper
3/4 cup brie, cut in a 1/4 inch dice
*3/4 cup mango, cut in a 1/4 inch dice
6 slices ready to serve, fully cooked bacon
REMAINING INGREDIENTS
Vegetable oil for brushing the grill
6 bun sized focaccia bread sections, sliced horizontally

Instructions

Preheat a gas grill to medium high. To make the citrus pesto, place a 10-inch nonstick, fireproof skillet on the grill rack until hot. Add the walnuts. Toast until golden, taking care not to burn them, approximately three to three and a half minutes, stirring constantly. Transfer to a shallow dish and let cool for a few minutes. While nuts are cooling, zest and juice the orange and place the zest and juice in a food processor. Add the walnuts, lime juice, garlic, basil, salt, and pepper and process until coarsely ground. With the processor running, slowly add the olive oil in a thin stream until well incorporated. Transfer mixture to a medium bowl and mix in the cheese. Cover and set aside. To make the avocado relish, combine the mango, avocado, lime juice, red onion, salt, and pepper together in a medium bowl. Cover and set aside. To make the patties, place the beef in a large bowl and season with salt and pepper. Handling the meat as little as possible to avoid compacting, mix well. Divide beef into 12 equal portions and form into 12 thin patties shaped to fit the bread. Sprinkle six of the patties with two tablespoons brie, two tablespoons mango, and crumble one slice of bacon on top of each, leaving about a half inch border. Top with the remaining six patties, pressing edges firmly together to seal. Brush the grill with the vegetable oil. Place the patties on the rack and grill five to seven minutes per side for a medium burger, turning once. During the last couple of minutes of cooking, carefully place the bread, cut sides down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread the cut side of each piece of bread evenly with the citrus pesto. On each bread bottom, place one patty and top evenly with the avocado relish. Top with the remaining bread and serve immediately. Makes six servings