RECIPES: Recipe Details
Chipotle Cheddar Burgers with Grilled Mango Slices and Adobo Mayonnaise
The flavor combination of Mangos 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 two vastly different, but highly complementary flavors can add a Tex-Mex, Tropical kick to your basic backyard cheeseburger.
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
To make the adobo mayonnaise, combine mayonnaise, adobo sauce and cilantro in small bowl and stir until well combined. Cover and refrigerate until ready to use.
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.