Caribbean Burgers With Mango Slaw Recipes

CARIBBEAN BURGERS WITH MANGO SLAW

Steps:

• Make the slaw: Toss the cabbage with the lime juice, 1 tablespoon Sriracha, 1 teaspoon salt and ¼ teaspoon pepper in a large bowl until combined. Cover and chill until ready to serve.
• Preheat the broiler. Combine the beef, teriyaki sauce, ginger, garlic, the remaining 1 tablespoon Sriracha,1 teaspoon salt and ½ teaspoon pepper in a medium bowl. Mix with your hands until combined. Form into 6 patties (¾ inch thick) and place on a wire rack set on a rimmed baking sheet.
• Broil the patties until lightly charred in spots, about 4 minutes per side for medium rare.
• Meanwhile, peel the mangoes. Thinly slice 1 mango and chop the other into small pieces.
• Add the chopped mango, scallions and mint to the slaw mixture and toss. Add the sugar if the mangoes aren't sweet enough. Serve the burgers on the buns with mayonnaise, lettuce, the sliced mango and avocado. Serve the slaw on the side.

CARIBBEAN BEEF BURGERS WITH MANGO SALSA

Steps:

• 1)Combine Ground Beef and jerk seasoning in large bowl, mixing lightly but thoroughly. Shape into four 3/4-inch thick patties. 2)Place patties on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, covered, 13 to 14 minutes), until instant-read thermometer inserted horizontally into center registers 160degreesF, turning occasionally. Season with salt, as desired. 3)Meanwhile, combine salsa ingredients in medium bowl, mixing lightly. Serve burgers with salsa. Cooking times are for fresh or thoroughly thawed Ground Beef. Color is not a reliable indicator of Ground Beef doneness.

HONEY GARLIC CHILE BURGERS WITH MANGO SLAW

Steps:

• For the patties: In a medium bowl, combine the ground chicken, fish sauce, soy sauce, chile-garlic paste, garlic, ginger, sesame oil, cilantro and mint. Gently but thoroughly combine with your hands and form into 4 equal patties.
• Preheat the avocado oil in a large skillet over medium-high heat. Cook the patties until golden brown and the internal temperature reaches 165 degrees F, about 5 minutes per side.
• For the slaw: Meanwhile, in a large bowl, whisk together the lime juice, avocado oil, rice vinegar, honey and salt and pepper to taste. Add the cabbage, bell pepper, mango, cilantro, mint and scallions and toss to coat well. Season with salt if necessary. Set aside.
• For the mayo: In a small bowl, whisk together the mayonnaise, chile garlic paste and honey. Set aside in the refrigerator until ready to use.
• Spread the mayo on the rolls. Transfer the patties to the rolls and top with the slaw. Serve.

BBQ JERK CHICKEN WITH CARIBBEAN MANGO SLAW

Steps:

• Combine the jerk seasoning, garlic powder and onion powder in a small bowl. Rub the chicken with the jerk mixture (do not over season, or the dry rub will cake up and become too thick) and marinate, refrigerated, at least 1 hour and up to overnight.
• Combine the mango puree, honey, sriracha, lime juice, beer and some salt and pepper in a small saucepan and heat until the mixture comes to a boil; set aside.
• Preheat a grill or grill pan to medium-high heat. Add the chicken and cook without moving for 3 minutes. Flip over and brush lightly with the mango glaze. Continue cooking until cooked all the way through (to an internal temperature of 165 degrees F), about another 3 minutes. Remove from the grill and brush with more glaze. Tent loosely with foil to keep warm. Serve with Caribbean Mango Slaw.
• Combine the olive oil, honey, vinegar, mustard, sriracha, lime juice and salt and pepper to taste in a large bowl and whisk until well blended. Add the carrots, parsley, mint, cabbage and most of the almonds and mango and toss until well coated. Transfer to a serving bowl and garnish with the remaining almonds and mango.