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About the Dish

  • Mango

    Mango

  • Shallot

    Shallot

  • Cilantro

    Cilantro

  • Turbinado Sugar

    Turbinado Sugar

  • Beautiful Briny Sea Campfire Salt

    Beautiful Briny Sea Campfire Salt

  • Lemon

    Lemon

  • Ground Pork

    Ground Pork

  • Buns

    Buns

  • Mayonnaise

    Mayonnaise

  • Dinosaur Kale

    Dinosaur Kale

METHOD

1
Please read entire recipe card before beginning.
2
Prepare your mise en place: Peel mango and cut into 1/4-inch dice. Transfer mango and juices to a medium bowl. Peel and mince shallot. Pick and chop cilantro leaves. Halve lime. Wash kale, remove thick stems and chop them finely, then cut the leaves into 1-inch pieces. Peel and mince garlic.
3
To the bowl with the mango, add shallot, cilantro, sugar and 1/2 teaspoon Campfire salt. Juice lime into bowl. Combine well.
4
In another bowl, combine ground pork and remaining 1/2 teaspoon Campfire salt. Mix thoroughly, then divide the meat in equal halves, then divide the halves equally again. Form the portioned meat into 1/2-inch-thick patties, 4 to 5 inches in diameter. Make them slightly thinner at the center than at the edges.
5
Place a large sauté pan (with a lid) over medium-high heat. Add the patties and sear 2-3 minutes, or until bottom is browned and hot juices are starting to rise through the top. Flip the patties, and cook 1 minute more. Remove the patties to a plate, and set aside.
6
Reduce the heat under the pan to medium, and add the kale stems and garlic. Cook while stirring 30 seconds. Add the leaves and cook while stirring 1 minute, or until they wilt. Add water and kosher salt, cover and cook 6-8 minutes, or until the kale is tender.
7
Assemble burgers by spreading mayonnaise on the bottom of each bun. Place two patties on each bun, then top with mango salsa. (You’ll have plenty extra; this will keep in the refrigerator for several days, and makes a great condiment or dip.)
8
Serve burgers with kale on the side. Enjoy!