Bbq Buffalo Burger with Mango Ketchup and Red Slaw
Keys: Bbq Barbecue Beef Meats Game Tropical Fruits Cold Room
Yield: 4
Ingredients:
1 lb buffalo meat finely ground
1 cup bbq sauce
salt and pepper
8 slc rye bread
----------------- MANGO KETCHUP: ----------------
2 tbl olive oil
1 sm onion coarsely chopped
2 x cloves garlic coarsely chopped
1 x mango peeled and coarsely chopped
1/4 tsp ground cinnamon
1/4 tsp allspice
pinch of ground cloves
1 x habanero pepper coarsely chopped
1/2 cup red wine vinegar
1 tsp honey
salt and freshly ground pepper
----------------- RED SLAW: ----------------
1/2 lrg heads red cabbage finely shredded, divided
1 cup rice wine vinegar
2 tbl olive oil
1 tbl caraway seeds
salt and freshly ground pepper
Method:
For the burger, divide the meat into fourths and shape into burgers. Brush on both sides with the BBQ sauce and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side. Serve on rye bread.
For the mango ketchup, use side burner or grill top. Heat oil in a medium saucepan over medium high heat. Add onions and garlic and cook until soft. Add mango and cook for 5 minutes, or until soft. Add cinnamon, allspice, cloves and habanero and cook an additional 2 minutes. Place the mango mixture in a food processor and add the vinegar and honey. Process until smooth. Season with salt and pepper to taste. Serve cold or at room temperature.
For the red slaw, 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 hot vinegar mixture and stir well. Add the caraway seed and season with salt and pepper to taste. Mix together all ingredients and season with salt and pepper to taste. Let sit at room temperature for 1 hour, until wilted. Just before serving, add the remaining raw cabbage.