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Chipotle Ceddar Burgers with Grilled Mangoe Slices and Adobo Mayonaisse

The flavor combination of Mangoes and Chipotle peppers is one of my favorites. It works well as a salsa for fish tacos, on pizza, in hummus, and I'm sure there are plenty of applications I haven't thought of...yet! This is one way these to vastly different, but highly complimentary flavors can add a Tex-Mex, Tropical kick to your basic backyard cheeseburger.


Adobo Mayonnaise:
2 cups mayonnaise
2 tablespoons adobo sauce from chipotle can
1 tablespoon fresh cilantro, coarsely chopped
2 pounds 85% lean ground beef
1 can (7 oz.) chipotle peppers in adobo sauce-seeded and finely minced
1 medium red onion- finely chopped
1 tablespoon+1teaspoon chili powder
6 cloves garlic- minced or forced through a garlic press
Juice of 1 lime
3 small, ripe mangoes
olive oil for brushing the grill
6 sandwich slices sharp cheddar cheese
6 hamburger-sized ciabatta rolls
6 leaves green leaf lettuce


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the adobo mayonnaise, combine mayonnaise, adobo sauce and cilantro in small bowl and stir until well combined. cover and chill until ready to use. To make the patties, place ground beef in large mixing bowl add chipotle peppers, onion, chili powder, garlic, and lime juice gently mix ingredients evenly into meat with your hands, being careful not to “squish” or overwork the meat (think folding rather than kneading) divide meat into six equal portions and form into patties cut a small slice from each end of the mangoes and remove skin with paring knife or vegetable peeler cut two thick slices from each mango by following each side of the pit with your knife when coals are at cooking temperature(you'll be able to hold your hand above the grill about four seconds), brush grill with olive oil and place patties and mango slices on grill when patties have browned on the bottom(about 3-5 minutes), flip patties and mangoes place ciabatta buns face down on grill and cook for another 2 minutes remove buns and mango slices from grill cook an additional 1-1 ½ minutes and top patties with cheese slices spread a generous “shmear” of the adobo mayonnaise on the cut sides of each bun once cheese has melted, place patties on bottom halves of buns and top with mango slices, lettuce, and bun tops


I didn't add salt to the meat, because I find the chili powder has plenty of salt on its own. If you use a brand of chili powder that doesn't contain salt, add 1/2 teaspoon of kosher salt along with the other seasonings. For slicing the mangoes, Oxo makes a marvelous mango slicer that works very well on small mangoes. It looks like one of those round apple corer/wedgers, but has blades uniquely shaped to cut around a mango pit. The slices it makes will work well in this recipe, so if you have one feel free to use it.