Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Mango Mayonnaise
1 Large egg
1/4 teaspoon salt
1/2 teaspoon Dijon Mustard
2 1/2 teaspoon fresh lime juice
1 Medium mango peeled and sliced
1 Tablespoon red onion chopped
1/2 Cup Canola Oil
1/4 Cup Extra Virgin Olive Oil
Grilled Plantains
2 Tablespoons Rum
1 1/2 Tablespoons honey
Juice of half of a large lime
3 ripe plantains
Vegetable oil for grilling
1 Tablespoon light brown sugar
1 teaspoon ground all spice
1/2 teaspoon ground cinnamon
1 teaspoon salt
1 Tablespoon freshly chopped thyme
1 Habenero pepper stemmed, seeded and finely minced
1 shallot chopped
zest of 1 large lime
zest of 2 large oranges
2 pounds ground chuck 80/20
vegetable oil for grilling
6 challah rolls split



Directions: Prepare a medium hot fire in a charcoal grill with cover or preheat a gas grill to medium high heat (approximately 350 degrees). To make mango mayonnaise allow 15 minutes for preparation. Blend egg, salt, Dijon mustard,lime juice, mango, red onion in the food processor until well mixed. Add canola oil and extra virgin olive oil in slowly but in a steady stream until emulsified. refrigerate until serving To make grilled plantains allow 15 minutes for preparation and 7 minutes for cooking time. Whisk together the rum, honey and lime juice in a small bowl and set aside for a moment. Trim off the ends of the plantains and cut them in half lengthwise straight through the skin and then again crosswise so you have four quarters. Oil the grill rack place the plantains cut side down on the grill and cook until lightly brown and softened about 5-7 minutes. Turn them over and brush cut side with glaze and cook them for a minute or two on skin side down. remove from grill put on a plate and brush again with glaze. Remove plantain from skin put on plate and cover to keep warm and set aside. To make patties, allow 25 minutes for preparation and 10 minutes for cooking time. Combine brown sugar, allspice, cinnamon, salt, thyme, habenero, pepper, shallot, ginger, lime zest, and orange zest in a small bowl so that the dry ingredients thoroughly coats the moist ingredients and are thoroughly blended together. Place meat in a large bowl and sprinkle blended seasoning over meat and mix well.Divide meat into 6 equal portions and form into burgers 1 inch thick and 4 inches across. Brush grill rack with oil. Place the patties on the rack, cover and grill until burger is brown on the bottom 3 – 4 Minutes. Turn patties and continue grilling until done preference 3 minutes for rare, 4 minutes for medium and 5 minutes for well. In the last few minutes of cooking place the dinner rolls cut side down, on grill rack. and grill until lightly toasted and remove. To assemble burgers, place burgers on bottom bun give a generously dolp of mango mayonnaise on top followed by two grilled plantains quarters on top add the bun top and serve.