South Beach Burger with Mango Slaw
This burger has a taste of the tropics.
- 1/4 cup honey
- Juice of 2 limes, zest of 1
- 1 tablespoon hot sauce (eyeball it – and toss in more if you like it spicy!), divided
- 5 tablespoons extra-virgin olive oil (EVOO), divided
- Salt and freshly ground black pepper
- 1/4 cup (about a handful) parsley, chopped
- 1/4 cup (about a handful) cilantro, chopped
- 1 ripe mango, cut into strips
- 1/2 small head purple cabbage, shredded
- 2 links (about 4 ounces) fully cooked (Spanish) chorizo, casings removed and roughly chopped
- 1 1/2 pounds ground sirloin
- 3 to 4 cloves garlic, finely chopped or grated
- 2 tablespoons Worcestershire sauce, divided
- 2 teaspoons smoked paprika
- 1 large onion, thinly sliced
- 1/4 cup yellow mustard (eyeball it)
- 4 Kaiser rolls, split open
- 8 slices deli Swiss cheese, thinly sliced
- 1 to 2 deli pickles, thinly sliced lengthwise
Yields: 4 servings
Preheat oven to 400ºF or fire up a broiler.
For the slaw, whisk together the honey, lime juice and zest, hot sauce, 1 tablespoon EVOO, some salt and freshly ground black and pepper in a medium-size mixing bowl. Add the herbs, mango and shredded cabbage to the bowl, and toss to combine. Set the slaw aside to marinate while you get the burgers working.
Toss the chorizo into the bowl of a food processor. Pulse the machine to grind up the chorizo – it should look like ground beef or turkey. Place the chorizo into a mixing bowl and add in the ground sirloin, garlic, 1 tablespoon Worcestershire, smoked paprika, some salt and freshly ground black pepper.
Mix up the burgers with your hands then press the meat down in the bowl and score it into four portions using the side of your hand. Scoop out one of the portions and shape it into a patty about 1 inch thick – press your thumb into the center while you're shaping it to prevent burger bulge as it cooks. Repeat with the remaining three portions.
Place a large skillet and a medium-size skillet over medium-high heat, each with 2 turns of the pan of EVOO, about 2 tablespoons per pan. While the oil is heating up, toss the buns onto a baking sheet and toast them in the hot oven or under the broiler – don't forget about them or they'll burn!
Once the oil in the pans is hot, add the burgers to the large one and cook them, turning once, until cooked through and deep golden brown on the outside, about 5 minutes per side. Add the onions and garlic to the medium-size pan and cook until the veggies begin to get tender, 5-6 minutes. Once tender, add the remaining tablespoon of Worcestershire sauce, a few dashes of hot sauce, the yellow mustard and a splash of water to the pan. Stir to combine and season with salt and freshly ground black pepper.
When the burgers have about 2 minutes left to cook, lay two slices of cheese onto each burger and cover the pan with a lid or piece of aluminum foil to melt.
Assemble the burgers by placing a roll bottom onto each plate with a burger patty, followed by some sliced pickle and some of the smothered onions. Serve the mango slaw alongside.
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