Tropical Tango Burger
Apple Cider Vinegar
Pineapple (sliced in rounds)
Sweet Hawaiian Buns or Seakhouse Yeast Rolls
Feta Spread: Mix Boursin, Feta and Milk in blender/cuisinart until smooth but still relatively stiff. Set aside until needed. Burger Mixture: Mix Garlic, Mango, Chiptle, Apple Cider Vinegar, Brown Sugar, Worchestershire, Ginger, Cilantro, Seasoning and Lime Juice. Set aside. Burger: Mix Sirloin with half of above Burger Mixture and form into patties. Grill patties on High heat to sear each side (about 2 minutes). Reduce/move to cooler heat and cook until meduim. While Burgers are cooking, baste with the rest of the Burger Mixture and grill sliced Pineapple until well marked. Grill buns top side down on a cooler area with feta spread on underside. Buns should be a little crusty on outside and soft inside with the spread heated to a warm temperature. Layer finished burgers on bottom of bun with 1-2 grilled Pineapple slices and top of bun with Feta spread, and 1-2 tablespoons of remaining Burger Mixture. Garnish as desired.