- Portion size 4 servings
Ingredients
Mango Tango Salsa:
Roasted Red Pepper Garlic Aioli:
Method
Burger:
In bowl, beat egg and water with fork; mix in bread crumbs, onion, mustard, salt, Worcestershire and pepper. Mix in beef. Shape into four 1/2-inch (1 cm) thick patties. (Make-ahead: Cover and refrigerate for up to 6 hours. Or layer between waxed paper in airtight container and freeze for up to 1 month; thaw in refrigerator).
Place patties on greased grill over medium-high heat; close lid and cook, turning patties once, for about 10 minutes or until no longer pink inside. Place in hamburger buns.
Roasted Red Pepper Garlic Aioli:
In bowl, combine mayonnaise, garlic, lemon juice and salt.
In food processor or blender puree mayonnaise mixture with red pepper. Makes 3/4 cup (175 mL).
Mango Tango Salsa:
In large bowl, whisk together orange rind, orange juice, honey, cumin, salt and hot pepper sauce.
Stir in mangoes, pepper and onion. Let stand for 20 minutes. Makes 2 to 4 cups (500 mL to 1L).
