Avocado Mango Salsa Burger

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Mango Salsa:
2 Tablespoons white wine vinegar
1 Tablespoon honey
1 tablespoon fresh squeezed lime juice
1 medium mango, peeled, pitted and diced
1 medium avocado, peeled, pitted and diced
2 tablespoons fresh cilantro, chopped
2 tablespoons red onion, diced
2/3 Cup Sour Cream
2 Tablespoons plus 2 Teaspoons  Dijon mustard
2 Tablespoons plus 2 Teaspoons fresh squeezed lime juice
1 pound ground beef
1 pound ground sirloin
4 cloves garlic, pressed or diced
1 Tablespoon Dijon Mustard
1 Tablespoon  Steak Seasoning
2 tablespoon  Steak Sauce
Vegetable oil, for brushing on the grill
6 Kaiser rolls, (4 1/2 inches across) split in half



To make the salsa whisk together vinegar, honey and lime juice in a medium glass bowl until well combined. Sir in mango, avocado, cilantro and red onion. Salsa can be prepared and refrigerated up to 2 hours ahead of time. To make the dressing, combine sour cream, mustard and lime juice in medium glass bowl. Dressing can be prepared up to 2 hours ahead of time. To make the patties, combine the ground beef, ground sirloin, garlic, mustard, steak seasoning and A1 sauce in a large bowl. Handling the meat as little as possible to avoid compacting, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Preheat a gas grill to medium. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of grilling, place Kaiser rolls, cut side down on the outer edges of the rack to toast lightly. To assemble the burgers, place a patty on each bread bottom, place a generous amount of dressing on top of burger followed by a generous layer of the salsa. Add the bread tops and serve.