Pan-Asian Pesto Burgers with Avocados and Mango

Ingredients

1 cup packed fresh basil leaves
1 cup packed fresh mint leaves
1/2 cup packed fresh cilantro leaves
1 and 1/2 tablespoons minced peeled fresh ginger
1 tablespoon bottled Chinese chili-garlic oil
1/3 cup honey roasted & salted cashews
1/2 cup Colavita Extra-Virgin Olive Oil
Salt to taste
1 and 3/4 pounds ground pork
8 ounces lump crab meat, picked over (or canned crab, drained, is just fine, too)
1 and 1/2 teaspoons bottled Chinese chili-garlic oil
1 and 1/4 teaspoons salt
2 large limes
1 large ripe mango, halved, pitted, peeled, thinly sliced
2 small California avocados, halved, pitted, peeled, sliced
1 tablespoon Colavita Extra-Virgin Olive Oil
2 and 1/2 cups bagged, pre-washed baby spinach leaves
1/3 cup honey roasted & salted cashews
Salt to taste
6 good-quality, large sesame seed hamburger buns, split horizontally
vegetable oil for brushing grill

Instructions

In a food processor process the basil, mint, cilantro, ginger, 1 tablespoon chili-garlic oil, 1/3 cup cashews & 1/2 cup olive oil until smooth. Season pesto with salt to taste.

Gently blend pork, crab, 1 & 1/2 teaspoons chili-garlic oil, 1 & 1/4 teaspoons salt, & 6 tablespoons of the pesto in large bowl. Form into six patties; place on platter & cover with plastic wrap. Chill at least 20 minutes (in ice cooler or refrigerator).

Grate 2 teaspoons zest from limes; squeeze 1 and 1/2 tablespoons juice from limes. Combine zest, juice, mango, avocados, & remaining tablespoon olive oil in medium bowl. Toss in spinach & remaining 1/3 cup cashews. Season with salt to taste.

Prepare grill to medium-high heat. Toast buns on grill, cut side down, about 2 minutes. Brush grill rack with vegetable oil. Grill patties on grill rack, cover, and cook, turning 1x, until cooked through about 5-6 minutes per side. To assemble, spread each bun bottom with remaining pesto, then top with a patty and an equal portion of avocado-mango mixture. Add bun tops and serve. Makes 6 burgers.