If you’re a Mango fan then you should already know about Jen Karetnick’s new book Mango. Not only is Mango the book filled with tons of Mango recipes, Jen also discusses the best ways for picking, preparing, and eating mangos. In other words, you’ll be immersed in Mango (which is great thing).
You can her at the Miami Book Fair International this Saturday November 22nd doing a presentation & signing for Mango at 12:30pm.
Here’s a recipe that she thought would be perfect for the readers of the Burger Beast blog. Enjoy!
Meta Feta-Stuffed Lamb Burger
Serves 4 or 6
- 2 pounds ground lamb
- 1 tablespoon fresh minced oregano
- 1 tablespoon fresh minced parsley
- 1 tablespoon fresh minced mint
- 1 egg
- Salt and pepper to taste
- 10 ounces feta cheese
- 1 mango, diced (use 2 mangos if fruit is small)
- 2 tablespoons olive oil
- 4 or 6 flat breads
- 1 cup Green Mango-Dill Tzatziki (see below)
- 1 large Vidalia onion, grilled
- 2 heirloom or beefsteak tomatoes, sliced
- In a large, non-reactive bowl, mix the lamb with the herbs, egg, and salt and pepper.
- Divide into 4 or 6 mounds, depending on how large you want your burgers to be.
- Divide 1 mound in half and flatten each side in a rough circle.
- On one side of the pair, place a small pile of feta cheese and top it with mango.
- Place the other side on top of its partner and pinch the edges shut to form a whole burger.
- The cheese and mango should now be sealed inside.
- Repeat the process for the rest of the burgers.
- Heat the grill to desired temperature.
- Grill burgers to medium rare.
- While they are cooking, with a pastry brush, oil the flat breads and season them to taste with salt and pepper. Lightly grill them on each side.
- Remove the flat breads from grill.
- On one side of the flat bread, brush generously with Green Mango-Dill Tzatziki.
- Add the burger. Top with rings of the grilled onion and a slice or two of tomato.
- Fold into taco shape.
- Repeat with the rest of the breads and burgers. Serve immediately.
Green Mango-Dill Tzatziki
Makes 4 cups
- 1 32-ounce container of Greek or plain, nonfat yogurt
- 1 mature green mango, peeled and seeded
- 1 English or hothouse cucumber
- 2 cloves garlic, minced
- 1 bunch fresh dill
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
- Using coffee filters or paper towels, drain the yogurt and set aside. If using Greek yogurt, skip this step–it’s thick enough.
- In a food processor, shred the cucumber and mango. Drain well in coffee filters or paper towels, squeezing out the moisture with your hands.
- Chop the dill and mix together.
- In a large mixing bowl, combine the yogurt with the garlic, olive oil, vinegar, salt, and pepper.
- Fold in the mango-cucumber mixture.
- Although the Tzatziki can be served right away, it tastes better after marinating in the refrigerator for a day, giving the flavors time to marry and settle.
A Different Cultivar: Fold in ripe mango for juicier results, or try both green and ripe fruit for contrast.
Special Thanks to Jen Karetnick for allowing me to reprint this recipe, picture courtesy of Valerie Sands/V. Sands Photography.