RECIPES: Recipe Details
Caribbean Heat Burgers with Spicy Mango Slaw
1 tablespoon agave nectar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup Colavita extra virgin olive oil
2 cups pre shredded slaw mix
2 jalapeno peppers, seeds removed, julienned
1 avocado, diced
1 cup diced mango
1 shallot minced
2 tablespoons finely chopped cilantro
2 1/4 pounds freshly ground beef chuck
2 1/4 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons brown sugar
1 tablespoon balsamic vinegar
2 teaspoons Tabasco Chipotle Sauce
3 tablespoons tomato paste
1 teaspoon ground cumin
Oil to brush the grill
6 firm Hamburger rolls or Kaiser rolls
2 cups baby spinach leaves, stems removed
1 cup freshly grated Cotija cheese
Remove the zest from the limes and finely chop to measure 1 tablespoon; place in a large bowl. Squeeze the juice from the limes into the bowl. Whisk in the agave nectar, salt, pepper and olive oil. Add the slaw mix, jalapeño, avocado, mango, shallot and cilantro; gently stir to combine, cover and set aside.
Preheat a gas grill to medium high heat. Break apart the ground beef chuck into a large bowl. Whisk together the salt, pepper, brown sugar, vinegar, Tabasco Chipotle sauce, tomato paste and cumin; add to the beef. Using your hands gently combine the meat and seasoning. Form the meat into six equal sized patties. Lightly brush the grill rack with oil. Place the patties on the grill and cook 3-4 minutes per side in a closed grill for medium rare. During the last two minutes of grilling, arrange the rolls on the outer edges of the grill, cut side down, to lightly toast.
To assemble the burgers, divide the baby spinach leaves arranging on the bottom half of each roll, top with the Cotija cheese evenly dividing, followed by a hot patty. Spoon a generous portion of the mango slaw over each patty then top with the remaining roll halves; serve immediately.
Yield: 6 burgers
Look for a nicely ripened mango and avocado-it's important that they both be nice and tender for the best flavor.