1 medium ripe mango, halved, seeded, and peeled
5 green onions, trimmed
1 fresh jalapeño
1 teaspoon peeled and grated fresh ginger
2 cloves garlic, minced
½ teaspoon snipped fresh thyme
1 pound ground pork
¼ cup sweet Asian chili sauce
½ teaspoon finely shredded lime peel
1 teaspoon lime juice
1 teaspoon soy sauce
4 teaspoons Jamaican jerk seasoning
4 hamburger buns, split
4 Bibb lettuce leaves
For a charcoal or gas grill, place mango, green onions and jalapeño on the grill rack directly over medium heat for 6-8 minutes or until tender and lightly charred, turning once halfway through grilling.
When cool enough to handle, chop the mango and place in a small bowl; set aside. Chop the green onions. Stem, halve, seed, and finely chop the jalapeño. In a medium bowl combine the green onions, jalapeño, ginger, garlic and thyme. Divide the mixture in half. Add half to the mango. Cover and chill until ready to serve.
In a large bowl combine the pork and the remaining half of the green onion mixture; mix well. Shape into four ¾-inch-thick patties.
For a gas or charcoal grill, place patties on the grill rack directly over medium heat. Cover and grill for 14-18 minutes or until done (160 degrees), turning once halfway through grilling. Place buns, cut sides down, on grill rack for 1 to 2 minutes or until lightly toasted.
In a small bowl combine Asian chili sauce, lime peel, lime juice, soy sauce, and jerk seasoning. Spread sauce on cut sides of buns. Place lettuce leaves on bun bottoms. Serve patties on buns with mango salsa.
Nutrition values per serving: 499 calories, 26 g fat (9 g saturated), 38 g carbohydrates, 2 g fiber, 24 g protein, 82 mg cholesterol, 818 mg sodium.
"Better Homes and Gardens, Fresh Grilling" (2014, Houghton Mifflin Harcourt)