Angry Burgers

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Angry Hot Sauce Mix.
*2 tablespoons of Habanero pepper Extra hot sauce
*4 tablespoons of Pineapple Jam
*2 tablespoons of mango nectar
Angry Patties
* 1&1/2 lbs of ground chuck 80% lean
* 1/2 lb of ground sirloin
*2 tablespoons of Cajun Creole seasoning
*2 tablespoons of steak seasoning"
*1/2 tablespoon of freshly ground black pepper
*1 tablespoon of Kosher salt
*8 ounces of sharp Cheddar cheese, finely chopped
*4 packed cups (about 2 bunches) of fresh mint leaves, rinsed, well drained, patted dry and finely chopped
*1/2 of the Angry hot sauce mix listed above
Angry Dressing
*1/2 of the Angry hot sauce mix listed above
*2 tablespoons of Horseradish sauce
*3 tablespoons of reduced fat sour cream
*Vegetable oil, for brushing the grill rack
*12 rings of red onion, about 1/8" thick
*6 sesame seeded rolls, halved
*6 leaves of Red leaf lettuce



Prepare a medium-hot fire in a charcoal grill and cover, or preheat a gas grill to medium-high. To make the Angry Hot sauce mix: Combine the 2 tablespoons of Habanero extra hot sauce, with the 4 tablespoons of Pinapple jam and 2 tablespoons of mango nectar in a bowl. Mix well and divide sauce into 2 equal portions. To make the Angry Patties: Combine the ground chuck, ground sirloin, cajun creole seasoning, montreal steak seasoning, freshly ground black pepper, Kosher salt, chopped cheddar and chopped mint in a large bowl. Pour 1/2 of Angry hot sauce mix over the ingredients. Handling the meat as little as possible to avoid compacting it, mix well and divide the mixture into 6 equal portions. Form patties and freeze them or chill on ice for 15-20 minutes. To make the Angry Dressing: Combine the other 1/2 of the Angry hot sauce mx with the horseradish sauce and reduced fat sour cream in a bowl. Mix well. Brush the grill rack with oil. Place patties on the rack, cover and grill untill browned on one side, about 4 minutes. Turn patties over and continue grilling until done to preference, about 5 minutes more for medium. Place onion slices on rack and grill until slightly browned about 5 mins each side. During the last few minutes of cooking place the rolls, cut side down on the outer edges of the rack and toast lightly. To assemble the burgers, apply a generous amount of the Angry Dressing to each of the toasted sides of the roll. On each bottom half, place a leaf of Red leaf lettuce, add the patty, then 2 rings of grilled onion. Add the top of the roll and serve!