Crank the heat for grilled mango, tomatillo salsa
If you can’t find Peppadews, substitute jarred banana peppers for a similar tang without a lot of heat.
Grilled tomatillo and mango salsa over blue cheese meatloaf burgers
Start to finish: 20 minutes
12 ounces ground pork
12 ounces ground chuck
1 egg, beaten
1/2 cup breadcrumbs
1/2 cup crumbled blue cheese
1 tablespoon Dijon mustard
2 scallions, chopped
2 tablespoons chopped fresh thyme
Kosher salt and ground black pepper
4 large tomatillos, halved
2 mangos, peeled, pitted and cut into spears
1 small red onion, cut into 1/4-inch-thick slices
1/4 cup chopped Peppadew peppers
Hot sauce, to taste
6 large burger buns
In a medium bowl, mix together the pork, chuck, egg, breadcrumbs, blue cheese, mustard, scallions, thyme, 1 teaspoon of salt and 1/2 teaspoon of pepper. Divide into 6 portions, shape into patties and press an indent into the center with your thumb. Set aside.
Heat the grill to high.
Arrange the tomatillos, mangos and red onion on a rimmed baking sheet and brush with olive oil. Sprinkle with salt and pepper.
Grill the tomatillos, mangos and red onion until lightly charred and tender, 4 to 6 minutes. Allow to cool slightly, then dice. Mix together in a bowl along with the chopped peppers. Season with salt, pepper and hot sauce. Set aside.
Grill the burgers for 4 to 6 minutes per side, or to desired doneness. Serve on buns topped with the salsa.
Nutrition information per serving: 390 calories; 190 calories from fat (49 percent of total calories); 22 g fat (8 g saturated; 0 g trans fats); 110 mg cholesterol; 23 g carbohydrate; 3 g fiber; 13 g sugar; 26 g protein; 680 mg sodium.