Slow Burn Burger with Mango Chutney
2 lbs Ground Chuck
2 Tbs Tabasco Brand Chipolte Pepper Sauce
2 tsp Cayenne Pepper powder (ground dry spice)
1 1/2 tsp Light brown sugar
1 tsp Black pepper, coarsely cracked
1 tsp Ketchup
3 cloves Garlic, finely minced or grated
1/4 cup Cilantro, chopped
1 1/2 tsp Kosher salt
1 Tbs Colavita Extra Virgin Olive Oil
1 Tbs Butter, unsalted
2 Med Sweet Onions (Vidalia if available), chopped
3/4 cup Ripe Mango, diced flesh only
1/4 tsp Kosher salt
1 tsp Ginger powder (ground dry spice)
1 tsp Light brown sugar
1/3 cup Sushi Vinegar (seasoned rice Vinegar)
Juice of 1 Fresh lime
Vegetable Oil for grill
6 Fresh Sandwich Rolls
12 Fresh crisp red leaf lettuce leaves
Preheat grill to medium high heat.
Combine the ground chuck with the tabasco, cayenne pepper, brown sugar, black pepper, ketchup, garlic, cilantro and salt. Mix carefully to combine without compacting. Form into six even sized patties and set aside.
In a non-reative, oven safe pan heat the olive oil and butter on the grill over low to medium low heat until butter is melted. Add onions and mango to the pan, sprinkle with salt and stir. Cook until the onions become transparent stirring occasionally. Stir in ginger and sugar. Raise heat to medium and stir in the vinegar and lime juice. Bring to boil stirring frequently to avoid burning. Reduce to desired consistency and remove from heat. Place chutney in a bowl and allow to cool.
Oil the grate of a grill preheated to medium high heat with vegetable oil. Place patties on the grill and cook to medium rare turning over only once (about 4-5 minutes each side). In the last few minutes of cooking, place rolls cut side down on grill to warm and lightly toast. To assemble burger, place on the bottom half of each roll 2 lettuce leaves. Place a patty on the lettuce, followed by a spoonful of the chutney on each patty and top with the other half of the roll.