Papa’s Burgers with Chicory Glaze and Mango-Avocado Slaw
¼ cup honey
1 tablespoon pepper jelly
2 drops TABASCO Pepper Sauce
4 tablespoons Extra Virgin Olive Oil
1/3 cup freshly-squeezed lime juice
1 ripe mango, peeled and shredded
2 small ripe Hass avocados, pitted, peeled, and thinly sliced lengthwise
1 cup shredded purple cabbage
1 1/2 cup strong brewed chicory coffee*
1 cup ketchup
1 teaspoon TABASCO Pepper Sauce
2 tablespoons pepper jelly
2 tablespoons brown sugar
2 pounds ground chuck
2 garlic cloves, minced
1 ½ teaspoons kosher salt
1 tablespoon TABASCO Chipotle Pepper Sauce
Vegetable oil, for brushing on the grill rack
1 cup mayonnaise
6 good-quality hamburger buns, split
To make the slaw, whisk the honey, pepper jelly, pepper sauce, olive oil, and lime juice. Add the mango, avocado, and shredded cabbage. Gently toss to combine. Set aside.
To make the glaze, combine the brewed chicory coffee, ketchup, pepper sauce, pepper jelly and brown sugar in a heavy medium fire-proof saucepan. Bring to a boil over medium hear, stirring occasionally. Reduce heat to medium-low and simmer for about 20 minutes, until glaze is reduced and thickened. Set aside.
To make the patties, combine the ground chuck, garlic, salt, and pepper sauce in a large bowl, handling as little as possible. Shape into 6 patties to fit the bun size. Cover and set aside until ready to grill.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Spread the glaze on the tops of the patties just before they are done. Place the cheese slices on the patties during the last few minutes of grilling. Place the buns cut sides down on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
To assemble to burgers, spread some mayonnaise on the cut sides of the top buns. Place a cheese-topped patty on each bun bottom. Top with equal portions of the slaw. Add the bun tops.