Buffalo Burgers with Goat Cheese, Mango Ketchup and Red Slaw with Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Queso Fresco

This recipe was originally written for buffalo, but when I rolled up into the supermarket, I saw that they had wagyu beef (AKA the highest quality beef in the world) for a mere $8.99 per pound. This was a no-brainer.

This is classic Bobby Flay cooking; bold flavors, a bit of heat and a nice balance between the rich (beef, goat cheese), the acidic (red slaw), sweet (mango ketchup) and spicy (mango ketchup). It really hits all corners of your mouth.

The corn has been done a few times, and I keep going back to it, escpecially since I was finally able to get ACTUAL queso fresco, instead of using feta or something.

Lots of oohs and ahhs over this one, and pretty easy to make.

Buffalo Burgers with Goat Cheese, Mango Ketchup and Red Slaw

MANGO KETCHUP
2 tablespoons olive oil
1 small onion, coarsely chopped
2 cloves garlic, coarsely chopped
¼ teaspoon cinnamon
¼ teaspoon allspice
1 tablespoon honey
1 pinch ground cloves
1 small habanero chile, seeded and finely chopped
1 ripe mango, peeled, pitted and coarsely chopped
1 teaspoon Dijon mustard
¼ cup red wine vinegar
salt and black pepper

RED SLAW
1 large head red cabbage, finely shredded
3 cups red wine vinegar
1 tablespoon honey
3 tablespoons olive oil
kosher salt and freshly ground black pepper
2 tablespoons poppy seeds

BUFFALO BURGERS
2 ½ pounds buffalo meat, finely ground
16 slices soft goat's cheese
olive oil, for brushing
kosher salt and freshly ground black pepper
8 hamburger buns

MANGO KETCHUP
Heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook until soft. Add the cinnamon, allspice, honey, cloves, and habanero pepper, and cook an additional minute. Add the mango and continue cooking until softened, 15 to 20 minutes.

Place the mango mixture in the bowl of a food processor, add the mustard and vinegar, and process until smooth, Season with salt and pepper to taste. May be refrigerated for 1 day; serve at room temperature. Makes about 2 cups.

RED SLAW
Place the cabbage in a large bowl. Place the vinegar in a saucepan and bring to a simmer over medium heat. Remove from the heat, add the honey and oil, and mix well. Pour the mixture over the cabbage, stir to combine, and season with salt, pepper, and poppy seeds. Cover with plastic wrap and let sit for 30 minutes. May be refrigerated for 1 day; serve at room temperature.

BUFFALO BURGERS
Preheat a gas or charcoal grill to high.

Shape the meat into 8 burgers, brush with olive oil, and season with salt and pepper. Grill 3 to 4 minutes on each side for medium rare. (Don't overcook, because the longer you cook, the less juicy they well be.) About 30 seconds before the burgers are done, top each with 2 slices of goat cheese and close the cover to melt the cheese. Split the buns and toast on the grill, cut side down, until golden.

Serve on buns, topped with Mango Ketchup and Red Slaw.

Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Queso Fresco

FOR THE GARLIC BUTTER
12 tablespoons unsalted butter, slightly softened
4 cloves garlic, coarsely chopped
Salt and freshly ground black pepper

FOR THE CORN
8 ears corn, silks removed but husks left on, soaked in cold water for at least 10 minutes
2 fresh limes, quartered
½ cup crumbled queso fresco or mild feta

GARLIC BUTTER
Combine the butter and garlic in a food processor or with a mixer until smooth. (To mix by hand, let the butter get very soft, then beat in the garlic, finely minced, with a large wooden spoon.) Season to taste with salt and pepper. (The garlic butter can be made in advance, covered, and kept refrigerated up to 2 days, or frozen for a week. Bring to cool room temperature before serving.)

CORN
Heat your grill to high.

Place the corn on the grill, close the grill hood, and cook for 15 to 20 minutes, turning occasionally, until steamed through and hot but still crisp (test by carefully piercing with a knife). Unwrap the husks from the corn and immediately spread or brush with garlic butter.

Squeeze the limes on top and and sprinkle with cheese. Serve immediately.