Enjoy a meatloaf burger packed with tons of flavour

AP:

We all know fire works wonders on meat and vegetables. But we often forget that it also can do amazing things for fruits.

To prove the point, we decided to come up with a summer grilling recipe that puts the heat to all of the above - meat, vegetables and fruit.

We start by making a grilled salsa built around tomatoes, mangoes, red onion and peppers. Then we created a blue cheese-blended patty that is equal parts burger and meatloaf, the perfect base to spoon the salsa on to. The result is a moist, tender burger with tons of flavour in and on it.

INGREDIENTS

12 ounces ground pork

12 ounces ground chuck

1 egg, beaten

¹/² cup breadcrumbs

¹/² cup crumbled blue cheese

1tbs Dijon mustard

2 scallions, chopped

2tbs chopped fresh thyme

Kosher salt and ground black pepper

4 large cooking tomatoes, halved

Olive oil

2 mangoes, peeled, pitted and cut into spears

1 small red onion, cut into quarter-inch thick slices

¹/⁴ cup chopped red peppers

Hot sauce, to taste

6 large burger buns

METHOD

1. In a medium bowl, mix together the pork, chuck, egg, breadcrumbs, blue cheese, mustard, scallions, thyme, 1tsp of salt and half teaspoon of pepper.

2. Divide into six portions, shape into patties and press an indent into the centre with your thumb. Set aside.

3. Heat the grill to high.

4. Arrange the tomatoes, mangoes and red onion on a rimmed baking sheet and brush with olive oil. Sprinkle with salt and pepper. Grill the tomatoes, mangoes and red onion until lightly charred and tender, four to six minutes. Allow to cool slightly, then dice.

5. Mix together in a bowl along with the chopped peppers. Season with salt, pepper and hot sauce. Set aside.

6. Grill the burgers for four to six minutes per side, or to desired doneness. Serve on buns topped with the salsa.

Start to finish: 20 minutes

Servings: 6