Bbq Buffalo Burger With Mango Ketchup And Red Slaw
Serves: 6
Gabriella Kub
1 January 1970
Based on User reviews:
43
Spice
55
Sweetness
47
Sourness
36
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Divide the meat into fourths and shape into burgers
2
Brush on both sides with the bbq sauce and season with salt and pepper to taste
3
Grill for 3 to 4 minutes on each side
4
Mango Ketchup: 2 tablespoons olive oil 1 small onion, coarsely chopped 2 cloves garlic, coarsely chopped 1 mango, peeled and coarsely chopped 1/4 teaspoon ground cinnamon 1/4 teaspoon allspice Pinch of ground cloves 1 habanero pepper, coarsely chopped 1/2 cup red wine vinegar 1 teaspoon honey Salt and freshly ground pepper Use side burner or grill top
5
Heat oil in a medium saucepan over medium high heat
6
Add onions and garlic and cook until soft
7
Add mango and cook for 5 minutes, or until soft
8
Add cinnamon, allspice, cloves and habanero and cook an additional 2 minutes
9
Place the mango mixture in a food processor and add the vinegar and honey
10
Process until smooth
11
Season with salt and pepper to taste
12
Serve cold or at room temperature
13
RED SLAW: 1/2 large head red cabbage, finely shredded, divided 1 cup rice wine vinegar 2 tablespoons olive oil 1 tablespoon caraway seeds Salt and freshly ground pepper 8 slices rye bread Place vinegar and oil in a small saucepan and bring to a boil Place 3/4 of the cabbage in a large bowl and add the hot vinegar mixture and stir well
14
Add the caraway seed and season with salt and pepper to taste
15
Mix together all ingredients and season with salt and pepper to taste
16
Let sit at room temperature for 1 hour, until wilted
17
Just before serving, add the remaining raw cabbage