Canajoharie Fiery Mango 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.


Habenero Mayonaisse
1/2 cup Mayonaisse
1/2 tsp paprika
1/4 tsp cayenne pepper
1 tbsp  dijon mustard
1 habenero pepper (finely chopped)
Honey Carmalized Onions
1 large vidalia onion coursley chopped
3 tbsp honey
2 lbs ground chuck
1/4 cup + 1 tbs worcestshire sauce
1 tsp salt
1 tsp black pepper
vegetable oil, for brushing on the grill rack
6 thin mango slices (sliced the longway)
6 slices proscutto
6 slices pepper jack cheese
6 (4 1/2 inch) kaiser rolls split
6 romaine lettuce leaves



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the habenero mayonaisse, combine the mayonaisse, paprika, cayenne pepper, and dijon mustard in a small bowl. Stir until ingredients are thoroughly blended. Finley chop the habenero pepper and add it to the mayonaisse mixture. Place completed mixture in a food processor and blend until smooth. Return to bowl and set aside. To make the honey carmelized onions, combine the coursley chopped large vidalia onion with the honey in a 10-inch, nonstick fireproof skillet, cover and place on the grill rack. Cook for 15-20 minutes, stirring occaisionally until the onions are carmelized. Remove from the grill and set aside. To make the patties, combine the ground chuck. worcestshire sauce, salt and black pepper in a large bowl. Mix well and divide into 6 equal portions and shape to form patties. When the grill is ready, brush the grill rack with vegetable oil, and place the patties on the rack, cover and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Once the patties have been turned, place the mango slice on the grill rack and cook, turning once, 2-3 minutes per side. Once the mango slices are cooked remove from the grill and cover to keep warm. During the final minutes of grilling the patties, place a slice of proscutto on each patty, folding in half in order to avoid direct contact with the grill rack. During the final minute of cooking place 1 slice of pepper jack cheese on each patty, covering the slice of proscutto. allow cheese to melt. Once the patties are cooked and the cheese melted, remove from the grill to a large platter and cover to keep warm. Place kaiser rolls cut side down on the grill rack and toast lightly. To assemble burgers, spread generous amounts of the habenero mayonaisse on the cut sides of the rolls. On each roll bottom, place a slice of mango, a lettuce leaf, a patty topped with proscutto and melted pepper jack cheese, an equal portion of the honey carmelized onions, and the roll tops, and serve.