JALAPENO CRAB BURGERS WITH MANGO SALSA

FOR THE MANGO SALSA:
2 ripe mangoes, about 1 pound each, peeled, seeded and cut into 1/4-inch dice
1/2 cup red onion, cut into 1/4-inch dice
2 tablespoons chopped fresh cilantro leaves
2 teaspoons red wine vinegar
2 teaspoons sugar (optional)
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
FOR THE BURGERS:
1 pound jumbo lump crabmeat, picked over for shells and cartilage
1/4 cup mayonnaise
2 tablespoons Worcestershire sauce
1/2 teaspoon cayenne pepper
1 fresh jalapeno chile pepper, seeded and finely chopped
3 tablespoons minced shallots
1/4 teaspoon coarsely ground black pepper
Pinch salt
2 tablespoons fresh lemon juice
1/3 cup plus 2 tablespoons plain dry bread crumbs
2 tablespoons vegetable oil
6 individual size soft rolls OR buns (to serve)

FOR THE MANGO SALSA:
Mix ingredients for the salsa together until well-blended. Set aside.

FOR THE BURGERS:
In a large bowl, mix together crabmeat, mayonnaise, Worcestershire sauce, cayenne, jalapeno, shallots, black pepper, salt, lemon juice and 2 tablespoons bread crumbs. To make burgers, pack 1/6 of mixture into a 1/2-cup measure and place patty on a baking sheet. Repeat with remaining mixture. Spread remaining 1/3 cup bread crumbs on wax paper; gently press burgers into crumbs, turning to coat evenly.

Preheat oven to 375 degrees F.

In a medium nonstick skillet, heat 1 tablespoon oil over medium-high heat. Gently add 3 burgers and pan-fry until golden brown, 3 to 5 minutes. Turn burgers carefully and brown other side. Transfer burgers to a baking sheet. Repeat with remaining 1 tablespoon oil and remaining 3 burgers.

Bake crab burgers in a preheated 375-degree F oven about 5 to 7 minutes, until heated through.

Serve on warm soft rolls and top with Mango Salsa.

Makes 6 servings
Source: The Great Big Burger Book by Jane Murphy and Liz Yeh Singh