REVISED/CORRECTED: Mapuche Mango Tango Cheese Burgers
2 tbsp. Colavita Olive oil, plus more for grill and tray
2 lbs. freshly ground beef chuck
2 1/4 tsp. salt, divided use
1 tbsp. worcestershire sauce
1 tbsp. Merken (Chilean Mapuche Seasoning*)
1 medium sweet onion, sliced very thinly (about baseball – softball size)
1 tbsp. lemon zest
1/4 cup mayonnaise
1/2 cup mashed California Avocado
2 tsp. lemon juice
1 tbsp. chopped fresh mint
6 large hamburger rolls, split
6 oz. cotija cheese, grated
1 ripe mango, peeled and sliced about 1/4-1/3 inch thick
2 cups shredded iceberg lettuce
*This is a Chilean seasoning blend that can be found in many large supermarkets/gourmet stores like Whole Foods and Williams Sonoma. An excellent substitute is 1 tsp. smoked paprika, 1/2 tsp. cayenne, 1/2 tsp. garlic salt, and 1 tsp. ground coriander.
Heat grill to medium heat and coat grill rack with olive oil.
Gently combine the beef, 2 tsp. salt, and the Worcestershire. Form into 6 patties (to fit the rolls) and coat well with Merken.
In a bowl, drizzle onions and lemon zest with 1 tbsp. olive oil and toss to mix. Spread on oiled mesh vegetable grill tray.
In a separate bowl mix mayonnaise, avocado, lemon juice, mint, and 1/4 tsp. salt; reserve.
Place patties and tray of onions on the grill. Cook until patties are just medium (or according to desired doneness) and onions are soft and charred in places, about 6 minutes per side for burgers. Brush rolls with olive oil and grill until cuts sides are lightly crispy.
Transfer patties and rolls to plate and onions to a bowl. Stir 1 tbsp. olive oil and the cheese into onions and cover until ready to assemble burgers.
To assemble burgers, spread cut sides of the grilled rolls with the mint-avocado mayonnaise and place a patty on each bottom roll portion. Spread onion-cheese mixture over patties. Top with mango slices and shredded lettuce. Finish with top roll portions and serve immediately.