Last week I shared my much anticipated Slutty Bacardi Burger and the story of how I created it. What I didn’t mention was I created two burgers for that party. At the party this was definitely the favourite over the other burger, although it still didn’t win. If I’m being honest, this is the one that I had the most confidence in. It may be because I’ve made a chicken burger before. I didn’t make my Chicken Quinoa burger because my friends don’t give a damn about being healthy and that definitely would not have scored any points. So when coming up with the concept for this, I wanted to think big but simple.
Surprisingly I decided to not add cheese to a sandwich (this is a first). I knew I wanted something sweet but savoury. It was only after the competition when I started drafting this post, when I realised the one thing this burger was missing, was bacon! I didn’t remake it after this discovery because I had already given up and decided to just go with the photos I took at the party. They’re not my favourite photos, but did I mention I had already given up at this point? Everyone loved my balsamic soaked mangoes but the patty was too small for the dinner roll so there was still more bread than burger. So the next time I make this (when I get out of my feelings) I know to make fuller patties. I also learned from my friend who won that she soaked her bacon in rum overnight so it had a “special” flavour to it. So my recommendation for the new sandwich is to soak your bacon in the same Bacardi as the Slutty Bacardi Burger the night before you make this and saute it before putting it on top. Then top with the balsamic soaked mangoes and enjoy!
3 tbsp total seasoning
2 tbsp Italian seasoning
frozen mangoes (chopped and thawed)
1/2 cup balsamic vinaigrette
4 strips of bacon cut in half
3 tbsp Bacardi black
slices of tomatoes