Mango Pico De Gallo Burger with Habanero Cheese Sauce and Guacamole

Ingredients

Contains: egg, milk, wheat, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 whole Yellow Onion, Diced
• 1 whole Jalapeno Pepper, Diced
• 15 ounces, weight Canned Petite Diced Tomatoes
• 1 whole Mango, Peeled, Pitted, And Diced
• 1 teaspoon Lime Juice
• 1 cup Cilantro (fresh, Chopped)
• 1 Tablespoon Olive Oil
• 1 dash Vinegar
• 1 Tablespoon Salt
• 1 whole Ripe Avocado, Peeled, Pitted And Diced
• 1 pound Ground Round
• 1-½ Tablespoon Mayonnaise
• 1 Tablespoon Worcestershire Sauce
• 1 teaspoon Garlic Powder
• 8 ounces, weight Habanero Flavored Cheese, Shredded (Jack Or Cheddar Would Work As Well)
• 1 Tablespoon Cornstarch
• ½ cups Whole Milk
• 4 whole Burger Buns
• 1 stick Butter, Melted
• 4 Tablespoons Mayonnaise
• 4 pieces Green Leaf Lettuce

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Make the pico de gallo: in a bowl, combine the diced onion, diced jalapeno, drained petite diced tomatoes, diced mango, chopped cilantro, vinegar, olive oil and some of the salt. Stir and set aside.

2. Make the guacamole: mash the diced avocado with the lime juice, 1-½ tablespoons mayonnaise and a pinch of the salt until mostly smooth. Cover and refrigerate until serving.

3. Make the patties: in a bowl, mix the ground round with the Worcestershire sauce, garlic powder and remaining salt. Shape into four even patties, pressing a shallow dent in the center of each.

4. Cook the patties in a lightly oiled skillet over medium-high heat for 4 to 5 minutes per side, until the internal temperature reaches 160°F (71°C) in the center.

5. Make the cheese sauce: whisk the cornstarch with a splash of the milk until smooth. Warm the remaining milk and half the melted butter in a small saucepan over medium heat until steaming.

6. Whisk the cornstarch mixture into the warm milk and simmer 1 to 2 minutes, stirring, until thickened. Lower the heat and stir in the habanero cheese until smooth. Keep warm.

7. Spread the 4 tablespoons mayonnaise on the cut sides of the burger buns. Brush the remaining melted butter onto the cut sides and toast them in a skillet until golden.

8. Assemble each burger on a toasted bun bottom with a lettuce leaf, a patty, cheese sauce, guacamole and pico de gallo. Top with the bun top and serve right away.