Burger En Croute with Spicy Mango Hollandaise

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


Spicy Mango Hollandaise

3 large egg yolks
Juice from 2 medium fresh limes
½ cup melted butter
1 fresh mango – pitted, peeled and pureed
1/4 teaspoon ground cayenne pepper
1 pinch salt


1 3/4 pounds ground beef (80/20)
¼ cup chopped scallions
½ teaspoon fresh lime zest
¼ cup Sutter Home Pinot Noir
2 teaspoon kosher salt
2 teaspoons ground black pepper
Vegetable oil for brushing on the grill rack

6 eight-inch puff pastry rounds (thawed)
1/3 cup melted butter



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Place a medium stainless steel bowl over a pot of simmering water on the grill top. Whisk in egg yolks and lime juice. Slowly add warm melted butter, whisking quickly. After adding all of the butter, begin adding mango puree and whisk until smooth. Add cayenne pepper and salt. Set aside and let cool a bit.
To make the patties, combine the ground beef, chopped scallions, lime zest, Pinot Noir, salt, and black pepper in a large bowl. Handling the meat as little as possible to avoid overworking it and melting the fat, mix the ingredients well. Divide the mixture into 6 equal portions and form the portions into 6 inch wide patties.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook turning once, 5 to7 minutes on each side or until desired doneness. Remove and let cool.

While patties cool to room temperature, place two large pizza stones on top of the hot grill top. Close the grill lid and let the heat circulate.

Place the cooked (and cooled) patties in the very center of each puff pastry round and spoon over 3 tablespoons of mango hollandaise sauce on top of each patty. Bring the sides of the puff pastry up to form a seal on top of each patty. Brush all sides generously with melted butter before carefully placing each puff pastry-encased burger onto a preheated pizza stone in the grill. Close the lid and let cook 12 -15 minutes until golden brown.

To serve, remove burgers en croute from grill and let cool for 3 minutes before cutting in halves. Serve immediately.

Makes 6 burgers