First entry: black & bleu burgers w/ mango chutney

I know a few folks who've threatened to start a food blog for awhile. Today is the day I provide momentum for the great amateur cooks I know and say "here is your forum."

Never content to sit idly by, I will kick off this guy by providing a few recipes from over the weekend. One was quite good, the other needs work:

Black and Bleu Burgers (needs work)

Freshly ground pepper
kosher salt
Gorgonzola cheese
Hamburger Meat

This is real simple, you wrap the hamburger around a serving of the cheese and add salt and pepper to the outside. I like to put a ring of pepper around the outside of the burger, too.

The problem with this recipe is that the cheese bleeds out before the burger is done. The burgers are moist, but you barely taste the cheese. Of course, you could add the cheese to the top of the burger, but that's a lot like giving up.

Mango Chutney (the good) - originally from Good Eats

4 lbs mangoes (ripe but not too soft)
1 large red onion
1 bell pepper
1/4 cup ginger root, peeled & minced
Vegetable oil
8 oz unsweetened pineapple juice (we've found this is hard to find, so we usually get crushed
pineapple chunks and use the juice and a few pieces of pineapple to make up the difference)
1 tsp chili flakes
1 1/2 Tbsp curry powder
4 oz cider vinegar
1/2 cup brown sugar
1/2 cup roasted, unsalted macadamia nuts
1/2 cup golden raisins
kosher salt and fresh ground white pepper

Peel and pit the mangoes, it's a pain. The mango pit is a very hard obelisk in the center of the mango, you'll cut around that and discard. The pieces should be small bit sized chunks, you want this to look like relish at the end. Cut up your onions, peppers, and ginger root.

In a bowl combine the sugar, vinegar, pineapple juice, and curry.

Heat up the oil (about 3 Tbsp, but you can eyeball it) and add the chili flakes. Let those go for about a minute on a medium to low heat and then add the onions. After the onions have been coated and softened, you can add the ginger and bell pepper. Saute for 1 to 2 minutes and then add the mangoes.

After another minute or two add the mixture from the bowl and simmer for about 30 minutes until the sauce has reduced (stirring often). Add salt and pepper to taste (I usually go heavy on the pepper). Add the raisins and chopped nuts to the chutney and transfer to an ice bath. Serve cold as a side dish or use as a topping for burgers.