Matthew Mead / The Associated Press

Grilled tomatillo and nectarine salsa is served over blue cheese meatloaf burgers in this summer grilling dish that combines meat, vegetables and fruit. The recipe below employs mangoes.

More Information

  • Grilled tomatillo and mango salsa over blue cheese meatloaf burgers

    Start to finish: 20 minutes

    Servings: 6

    INGREDIENTS

    12  ounces ground pork

    12  ounces ground chuck

    egg, beaten

    1/2  cup breadcrumbs

    1/2  cup crumbled blue cheese

    tablespoon Dijon mustard

    scallions, chopped

    tablespoons chopped fresh thyme

    Kosher salt and ground black pepper

    large tomatillos, halved

    Olive oil

    mangos, peeled, pitted and cut into spears

    small red onion, cut into 1/4-inch-thick slices

    1/4  cup chopped Peppadew peppers

    Hot sauce, to taste

    large burger buns

    INSTRUCTIONS

    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, mangoes and red onion on a rimmed baking sheet and brush with olive oil. Sprinkle with salt and pepper.

    Grill the tomatillos, mangoes 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.

    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.

Mango, tomatillo salsa suggests fruit thrives on grill, too

Published: Wednesday, Jun. 4, 2014 - 12:00 am

We all know fire works wonders on meat and vegetables. But we often forget that it also can do amazing things for fruit.

To prove the point, we decided to come up with a summer grilling recipe that puts the heat to all of the above – meat, vegetables and fruit.

We start by making a grilled salsa built around tomatillos, mangoes, red onion and Peppadew peppers. Then we created a blue cheese-blended patty that is equal parts burger and meatloaf, the perfect base to spoon the salsa onto. The result is a moist, tender burger with tons of flavor.

If you can’t find Peppadews, substitute jarred banana peppers for a similar tang without a lot of heat. Nectarines can sub for mangoes.

Read more articles by Alison Ladman



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