RECIPES: Recipe Details
Fire Roasted JalapeÃ±o Burgers with Manchego Cheese and Mango-Tango Salsa
I like to call these burgers Sweet Island Heat burgers. Roasted jalapeÃ±o peppers freshly roasted on the grill are chopped and mixed into the ground beef for a spicy patty. Sweet mango salsa offers a cooling relief. You can adjust the heat of these burgers by leaving a few of the jalapeÃ±o seeds in for extra hot or for a little cooler only use 2 peppers. Either way these burgers are a tropical heat treat.
Oil to brush the grill
4 jalapeÃ±o peppers, divided
1 ripe medium sized mango, peeled, seeded and diced
1 California avocado, peeled, seeded and diced
1/2 cup diced red onion
4 tablespoons coarsely chopped fresh cilantro, divided
2 1/2 teaspoons kosher salt, divided
2 1/2 pounds freshly ground beef chuck
8 ounces Manchego cheese, thinly sliced
6 Portuguese rolls, split
6 Romaine lettuce leaves, coarsely chopped
Preheat a gas grill to medium high heat.
Lightly brush the grill rack with oil. Arrange three of the jalapeÃ±o peppers on the grill and cook in a closed grill, turning occasionally, until charred on all sides-about 10 minutes. Remove the peppers from the grill and place in a small paper bag, close and let sit while preparing the salsa.
Take the remaining jalapeÃ±o pepper, remove and discard the top, slice open and remove any seeds and membranes; finely chop and place in a medium sized bowl. Stir in the diced mango, avocado, red onion and 2 tablespoons of the cilantro. Remove the zest from the lime and measure 1 teaspoon. Finely chop the teaspoon of zest and add to the mango and avocado. Squeeze the juice from the lime and measure 2 teaspoons; stir into the salsa. Stir in 1/2 teaspoon of the salt, cover with plastic wrap and keep cool while preparing the patties.
Remove the jalapeÃ±o peppers from the paper bag, using a knife or just your fingers carefully remove the skins from the peppers (you may want to use gloves). Slice open peeled peppers, discard tops and remove any seeds or membranes. Finely chop the peppers and place into a large bowl. Break apart the ground chuck into the bowl with the peppers. Add the remaining salt and the remaining 2 tablespoons of cilantro. Using your hands gently combine the peppers, meat and seasoning. Form the meat into 6 equal sized patties. Lightly brush the grill rack again with oil and arrange the patties on the grill. Cook patties for 4 minutes in a closed grill; turn patties using a spatula and top each with several slices of the Manchego cheese. Close the grill and continue cooking an additional 4-5 minutes for medium rare or until desired doneness. During the last 2 minutes of grilling, arrange the rolls, split side down on the edges of the grill to lightly toast.
To assemble the burgers, arrange the romaine lettuce on the bottom half of each roll, evenly dividing. Top the lettuce on each with a patty (cheese side up) and then spoon a generous portion of the Mango-Tango salsa on each. Top with remaining roll halves and serve immediately.
Avoid using aged Manchego cheese, the younger version is white and semi-firm and will melt better on the patties.