Southwestern Mango-Tango Pork Burgers

Ingredients:

Red Bell Pepper Relish
2 tablespoons lime juice
2 tablespoons soy sauce
2 teaspoons sugar
2 tablespoons canola oil
2 cups julienned red bell pepper
1 1/2 teaspoon ground cumin
1/4 cup chopped cilantro

Chipotle Mayo
1 cup mayonnaise
2 tablespoons minced chipotle peppers (canned in adobo sauce)

Patties
2 pounds ground pork
3 cloves garlic, minced
1/3 cup minced onion
2/3 cup finely diced mango (firm, not too ripe)
1 1/2 teaspoon ground cumin
1 1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

2 to 3 tablespoons canola oil, for brushing on the grill rack
6 slices Monterey jack cheese (about one ounce each)
6 good-quality hamburger buns, split

Instructions:

To make the red bell pepper relish, combine the lime juice, soy sauce, and sugar in a small bowl. Heat canola oil in a medium skillet over medium heat. Add red bell pepper and sauté about 3 minutes. Add cumin; mix well. Add lime juice mixture; stir and heat about 30 seconds. Remove from heat and stir in cilantro. Place in a bowl and set aside to cool.

To make the mayonnaise, combine in a small bow mayonnaise and chipotle peppers. Cover with plastic wrap and set aside.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the patties, combine the pork, garlic, onion, mango, cumin, salt, and pepper in a bowl, mixing well to incorporate. Divide the mixture into 6 portions and form into round patties.
Brush the grill rack with vegetable oil. Place the patties on the rack and grill for 6 to 7 minutes per side, until cooked through. During the last minute of cooking, top each burger with a slice of Monterey Jack cheese.

To assemble the burgers, place the patties on the cut bun bottoms and top with a generous amount of bell pepper relish. Spread the cut side of each top bun half with a couple tablespoons of chipotle mayonnaise. Place bun tops on top of burgers. Enjoy!

Makes 6 burgers