Taste of the British Empire Burgers
2 Cups Cabbage, finely shredded
1/2 Cup Red Sweet Pepper, finely julienned
2 Green onions, finely sliced
2 Tablespoons Fresh Cilantro, minced
1 Tablespoon Tomato Paste Concentrate
1/4 Cup Mayonnaise
1 1/2 Teaspoons Mild Curry Powder
1/4 Cup Mango Chutney
6 slices Canadian Bacon-1/4-inch thick
2 # Ground Chuck
1/2 # Ground Sirloin
2 Teaspoons Salt
1 Teaspoon Coarse Black Pepper
1 Tablespoon Worcestershire Sauce
1 Tablespoon Fresh Ginger, grated
Vegetable Oil (for grill)
9 ounces Apricot Stilton Cheese, crumbled
6 Kaiser Rolls
4 Tablespoons salted Butter, softened
1 Teaspoon Dried Ginger
4 oz. Bunch of Arugula, washed and dried
Slaw: In a medium bowl, combine the cabbage, red peppers, green onions, and cilantro.
Dressing: In another bowl, whisk together the tomato paste, mayonnaise, curry powder, and mango chutney. Pour dressing over slaw ingredients; toss to combine. Refrigerate slaw until needed.
Heat gas grill to medium high. Cook Canadian bacon in a 10-inch frying pan until crisp. Drain on paper towels, then wrap in foil to keep warm.
Burgers: In a medium bowl, combine the ground chuck, sirloin, salt, pepper, Worcestershire sauce, and fresh ginger. Shape into 6 round patties, but avoid over compacting the burgers.
Oil the grill with vegetable oil. Grill burgers for 10-12 minutes over medium high heat, turning once. Place 1 1/2oz. of Apricot Stilton on each burger for the last 2 minutes of cooking after patties have been turned.
Toast Kaiser rolls on outside edge of grill while patties are cooking. Mix butter and ginger together and spread on inside of both tops and bottoms of toasted Kaiser rolls
Assembly: Line bottom of Kaiser roll with arugula leaves. Using a slotted spoon, place about 1/4 cup curried slaw on top of arugula. Place burger, cheese side up on slaw. Top with 1 slice of Canadian bacon. Finish assembly with top of Kaiser roll. Repeat with remaining burgers.