Tropical Burgers

Total Time: 1 hr 14 mins Preparation Time: 1 hr Cook Time: 14 mins

Ingredients

• Servings: 4
• 2 ripe mangoes, peeled, pitted, diced, and drained (reserve juice for spread)
• 1 tablespoon chopped fresh cilantro
• 1 green onion, finely chopped
• 1 small fresh jalapeno chile, seeded and minced
• 2 large garlic cloves, minced
• 1/2 cup cream cheese, softened
• 2 teaspoons mango juice
• 2 teaspoons squeezed fresh orange juice
• 2 tablespoons shredded coconut
• 3/4 lb ground beef
• 1/2 lb ground lamb
• 1/4 cup zinfandel
• 1 tablespoon soy sauce
• 1 tablespoon squeezed fresh orange juice
• 2 teaspoons ground ginger
• 1/2 teaspoon garlic salt
• 4 hamburger buns with sesame seeds, split
• 2 green onions, finely chopped

Recipe

• 1 prepare a med-high fire in a charcoal grill with a cover; or preheat a gas grill to med-high.
• 2 make the salsa: combine all salsa ingredients in a bowl; mix well.
• 3 cover and refrigerate until ready to serve; drain, if necessary, before using.
• 4 to make the spread: combine the cream cheese, mango juice, and orange juice in a bowl; stir until smooth.
• 5 stir in the shredded coconut; cover and refrigerate until ready to serve.
• 6 make the patties: in a big bowl, combine the beef, lamb, zinfandel, soy sauce, orange juice, ginger, and garlic salt; mix well.
• 7 divide mixture into 4 equal portions and form the portions into patties to fit the buns.
• 8 when the grill is ready, brush the grill rack with vegetable oil.
• 9 place the patties on the grill rack, cover, and cook, turning once, until done to preference (5-7 minutes on each side for medium).
• 10 during the last few minutes of cooking, place the buns, cut side down, on the outer edges of the grill to toast lightly.
• 11 assemble the burgers: cover the cut sides of the buns with the tropical spread.
• 12 on each bun bottom, place a patty, an equal portion of the salsa, and an equal portion of the green onion.
• 13 add the bun tops and serve.