Best Caribbean Burgers With Mango Slaw Recipes

Caribbean Burgers with Mango Slaw image

Time 40m

Yield 6 servings

Number Of Ingredients 17

1/2 head red cabbage, thinly sliced
Juice of 4 limes
2 tbsp. Sriracha
2 tsp. kosher salt
3/4 tsp. black pepper
2 lb. ground beef
3 tbsp. teriyaki sauce
1 tbsp. grated fresh ginger
3 garlic cloves, finely grated
2 ripe mangoes
1 bunch scallions, thinly sliced
1 c. fresh mint leaves, torn
Pinch of sugar (optional)
6 brioche hamburger buns, toasted
Mayonnaise, for serving
6 lettuce leaves
1 avocado, peeled and thinly sliced

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.

Honey Garlic Chile Burgers with Mango Slaw image

Provided by Katie Lee Biegel

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 25

1 pound ground chicken
2 tablespoons fish sauce
1 tablespoon low-sodium soy sauce
1 teaspoon chile-garlic paste, such as sambal
1 teaspoon freshly grated garlic
1 teaspoon grated fresh ginger
1 teaspoon sesame oil
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
1 tablespoon avocado oil
2 tablespoons lime juice
2 tablespoons avocado oil or vegetable oil
2 tablespoons rice vinegar
1 tablespoon honey
Kosher salt and freshly ground black pepper
1 small head napa cabbage, very thinly shredded
1/4 cup very thinly sliced red bell pepper
1/4 cup very thinly sliced mango
1 tablespoon chopped cilantro leaves
1 tablespoon chopped mint leaves
1 tablespoon thinly sliced scallions, white parts only
2 tablespoons mayonnaise
1 tablespoon chile garlic paste, such as sambal
1/2 teaspoon honey
4 potato rolls, for serving

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.