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buffalo meat bbq sauce salt Bread extra-virgin olive oil onion garlic mango cinnamon cloves pepper red wine vinegar honey rice wine vinegar extra-virgin olive oil Caraway seeds Salt
Viewed: 48 - Published at: 4 years agoIngredients
- 1 lb buffalo meat finely grnd
- 1 c. bbq sauce salt and pepper
- 8 slc rye bread
- 2 Tbsp. extra virgin olive oil
- 1 sm onion coarsely minced
- 2 x cloves garlic coarsely minced
- 1 x mango peeled and coarsely minced
- 1/4 tsp grnd cinnamon
- 1/4 tsp allspice healthy pinch of grnd cloves
- 1 x habanero pepper coarsely minced
- 1/2 c. red wine vinegar
- 1 tsp honey salt and freshly grnd pepper
- 1/2 lrg heads red cabbage finely shredded, divided
- 1 c. rice wine vinegar
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. caraway seeds salt and freshly grnd 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 min on each side.
- Serve on rye bread.
- For the mango ketchup, use side burner or possibly grill top.
- Heat oil in a medium saucepan over medium high heat.
- Add in onions and garlic and cook till soft.
- Add in mango and cook for 5 min, or possibly till soft.
- Add in cinnamon, allspice, cloves and habanero and cook an additional 2 min.
- Place the mango mix in a food processor and add in the vinegar and honey.
- Process till smooth.
- Season with salt and pepper to taste.
- Serve cool or possibly 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 in warm vinegar mix and stir well.
- Add in 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, till wilted.
- Just before serving, add in the remaining raw cabbage.
