Prep 1 hr
Cook 14 mins
Build a Better Burger Contest, Award for Creativity, 1994. Janie Duffy, Dripping Springs, TX
- 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 pork
- 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
- Prepare a med-high fire in a charcoal grill with a cover; or preheat a gas grill to med-high.
- Make the salsa: combine all salsa ingredients in a bowl; mix well.
- Cover and refrigerate until ready to serve; drain, if necessary, before using.
- To make the spread: combine the cream cheese, mango juice, and orange juice in a bowl; stir until smooth.
- Stir in the shredded coconut; cover and refrigerate until ready to serve.
- Make the patties: In a big bowl, combine the beef, pork, Zinfandel, soy sauce, orange juice, ginger, and garlic salt; mix well.
- Divide mixture into 4 equal portions and form the portions into patties to fit the buns.
- When the grill is ready, brush the grill rack with vegetable oil.
- Place the patties on the grill rack, cover, and cook, turning once, until done to preference (5-7 minutes on each side for medium).
- During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the grill to toast lightly.
- Assemble the burgers: cover the cut sides of the buns with the tropical spread.
- On each bun bottom, place a patty, an equal portion of the salsa, and an equal portion of the green onion.
- Add the bun tops and serve.