1/2 Pound Brie Stuffed Burger with a Decadent Mango Relish and a Smooth Avocado Spread

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


Mango Relish:
1 1/2 cups diced fresh mango
1/4 cup diced fresh pineapple
1/4 cup diced fresh kiwi
2 tablespoons diced fresh cucumber
2 tablespoons chopped green onion
2 tablespoons finely chopped fresh jalapeno
2 tablespoons finely chopped fresh cilantro
1 teaspoon orange zest
1 teaspoon lime juice
1 teaspoon salt
1 teaspoon sugar
1/4teaspoon freshly ground black pepper

Avocado Spread:
2 medium size ripe California avocados (about 11/2 cups), pitted and peeled
2 cloves finely minced fresh garlic
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon lime juice
2 tablespoons mayonnaise

3 pounds ground chuck
2 tablespoons finely chopped fresh mango
1 teaspoon orange zest
1/4 cup Malibu pineapple rum, or any other pineapple rum
1 tablespoon salt
1/2 tablespoon freshly ground black pepper 2 cups brie cheese

12 slices of thick bacon
Vegetable Oil, for brushing on the grill rack
6 good quality Hawaiian bread buns


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the relish, combine the mango, pineapple, kiwi, cucumber, green onion, jalapeno, cilantro, orange zest, lime juice, salt, sugar, and freshly ground black pepper in a medium bowl. Stir lightly until the ingredients are well mixed. Cover with plastic wrap, and chill for later.

To make the spread, combine the avocado, garlic, salt, freshly ground black pepper, lime juice, and mayonnaise in a blender. Blend until smooth. Put into a small bowl, cover with plastic wrap, and set aside.

To make the patties, combine the ground chuck, mango, orange zest, pineapple rum, salt, and freshly ground black pepper in a large bowl. Mix well, handling the meat as little as possible to avoid compacting. Split the meat into 12 equal patties (1/4 pound each). Split the brie cheese into 6 equal portions (1/3 cup each), and form into small patties to stuff in the middle of the burgers. Place one patty of cheese on one of the twelve meat patties, then top with one more of the remaining meat patties. Press the edges together to seal the cheese in the middle. Repeat this process to make 5 more burgers. Loosely cover the patties with plastic wrap and set aside.

Heat a large, nonstick fireproof skillet on the grill. Add the bacon and cook until crisp. Transfer the bacon to paper towels to drain. Wrap in foil to keep warm.

When the grill is ready, brush the grill rack with the vegetable oil. Place the patties on the rack. Cover and cook until browned on the bottom, usually 5-7 minutes. Turn the patties. Cover and cook another 5-7 minutes until cooked to medium. To toast the buns, place them along the outside of edges of the grill in the last few minutes of cooking the burgers.

To assemble to burgers, place the burger patty on the bottom toasted bun. Top the patty with 1/6 of the mango relish. Liberally apply the spread to the inside of the top toasted bun and place on the top. Repeat for the other 5 burgers. Serve, and enjoy!

Makes 6 burgers