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Cullen's Canned Salmon Burger With Mango Ketchup

2/3 cup Honey
2/3 cup Ketchup
1 tbl Cider vinegar
2 tsp Horseradish
1/2 tsp Garlic, minced
1/4 tsp Red pepper flakes
1 can Salmon, (14 3/4 oz), drained
1 cup Plain bread crumbs, dried
1/2 cup Onion, chopped
1/3 cup Green bell pepper, chopped
3 x Egg whites
4 x Hamburger buns, toasted

 Method :
In a small bowl, combine honey, ketchup, vinegar, horseradish, garlic, and red pepper flakes until well blended. Reserve half of sauce to use as a condiment.
In a separate bowl, mix together remaining ingredients, except buns. Blend in 2 tablespoons reserved sauce. Divide salmon mixture into 4 patties, 1/2 to 3/4 inch thick. Place patties on well-oiled grill, 4-6 inches from hot coals. Grill, turning 2 to 3 times and basting with sauce, until burgers are browned and heated through. Serve with reserved honey barbecue sauce and buns.

 Mango Ketchuo

4 medium mangos
2 ounces vinegar
1 tablespoon ground ginger
1/8 tsp ground cinnamon
1 tsp salt
1/2 cup raw sugar
1/2 cup white wine
1/2 tsp ground allspice
1/2 tsp cayenne pepper
1 whole clove

Instructions
Peel the mangoes and discard the center pit. Remove pulp and puree in food processor or blender. Add remaining ingredients and puree until well combined.

In heavy saucepan over low heat, cook mixture until reduced and thickened. Remove from heat and allow to cool.

Strain mixture through fine sieve. Refrigerate overnight to allow flavors to meld.

Chef's Notes: Peel mango, using very sharp knife as if it were a potato. Lay the fruit flat on counter and slice lengthwise above and underneath the large seed. Trim off any fruit remaining on seed. Discard seed and skin.