1 1/2 lb ground beef*
2 tablespoons mango juice or nectar
2 tablespoons Montreal seasoning**
2 teaspoons Worcestershire sauce
1 shallot, minced
1 small onion minced
split crusty rolls
*I use 94% lean
**a blend of coarse salt, pepper, granulated garlic, red pepper flakes and paprika
Prepare your grill as usual-if you are using charcoal, we like to add some wood chips for added smoky flavor. Meanwhile, in a bowl, mix together all of the burger ingredients by hand. Do not over work the meat. Gently form into 6 patties. Grill to your desired doneness. Place on the bottom half of the roll, top with alternating slices of mango and avocado. Top with the roll and serve.
I have to say, avocado and mango slices are my favorite toppings for burgers. The avocado’s creamy mildness offsets the sweet mango and both play off the smoky burger flavor. Matt likes his with a little mango ketchup, but I’m a purist.