Recipe courtesy of Bobby Flay
1 hr
45 min
4 servings



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.

Mango Ketchup: 2 tablespoons olive oil 1 small onion, coarsely chopped 2 cloves garlic, coarsely chopped 1 mango, peeled and coarsely chopped 1/4 teaspoon ground cinnamon 1/4 teaspoon allspice Pinch of ground cloves 1 habanero pepper, coarsely chopped 1/2 cup red wine vinegar 1 teaspoon honey Salt and freshly ground pepper

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.

RED SLAW: 1/2 large head red cabbage, finely shredded, divided 1 cup rice wine vinegar 2 tablespoons olive oil 1 tablespoon caraway seeds Salt and freshly ground pepper 8 slices rye bread

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 the 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.


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