2 lb of ground chuck 80/20
4 cups of Sweet Baby Rays BBQ sauce
1 cup of mango or pineapple juice
6 Hawaiian Rolls
Pat out into 3-4 oz patties. In a sauce pan add bbq sauce and pineapple juice let reduce for 3-4 minutes. Place patties on the grill using your index and middle finger make a little indention in the patty to help patty from shrinking.
Cook 4-5 minutes a side mopping with the sauce. Serve on a bun with the jicama slaw for a flavorful summer burger.
½ large jicama peeled and sliced thin
½ mango, grilled, chilled and cut into chunks
½ red or green cabbage shredded fine
½ Cup bi-color shredded carrots
½ Cup fresh squeezed lime juice
2 Tablespoons of rice vinegar
2 Tablespoons of McCormick Ancho Chili powder
2 Tablespoons of honey
½ Cup oil
¼ Cup Cilantro finely chopped
Grill mango slices w/kosher salt and coarse black pepper, chill and chop
Place mango chunks, jicama, cabbage, and carrots in a bowl. Whisk together the lime juice, vinegar, ancho powder, honey, and oil in a medium bowl and season with salt and pepper. Pour lime mixture over jicama mixture and toss to coat well. Add the cilantro and fold in. Let sit at room temperature for 15 minutes before serving.