Cheese Burger in Paradise

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Spicy Mango Chutney:
2 over-ripe mangos
1 teaspoon pure ancho chili pepper powder
6 fresh mint sprigs, coarsely torn
1 tablespoon hot chili sauce
Coconut Mascarpone:
1 tablespoon cream of coconut
1/3 cup mascarpone cheese
2 lbs angus ground sirloin, 85% lean
3 strips hardwood-smoked bacon, coarsely chopped
1 garlic clove, finely chopped
2 tablespoons regular* soy sauce
2 tablespoons hot chili sauce
½ teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
vegetable oil for oiling grill
6 hamburger buns
*use regular soy sauce as low-sodium soy sauce will not provide enough salt for the appropriate flavor



Prepare a charcoal grill with a medium-hot section and a low heat section for indirect cooking. To make the spicy mango chutney peel and seed two over-ripe mangos. If the mangos are sufficiently ripe the meat will be mushy, fragrantly sweet and quite juicy and will come away easily from the seed and should not need to be cut. If the mango is not sufficiently ripe it should be cut into long thin slices. Place the meat of the mango on a non-stick, fireproof skillet. Add the pure ancho chili pepper powder, the torn mint sprigs and the hot chili sauce to the skillet. Stir gently. Place skillet over medium-low heat for 45 minutes or until most of the liquid has evaporated. Stir occasionally. To make the coconut mascarpone mix the cream of coconut into the mascarpone cheese until texture is uniform throughout. To make the patties combine beef, bacon, garlic, soy sauce, hot chili sauce, onion powder, salt and pepper in a large mixing bowl. Mix thoroughly. Separate mixture into six equal sized portions and shape patties to fit buns. Poke a finger sized hole in the center of each patty. This will cause the center of the patty to cook faster so that the outside does not become over-cooked. Brush the grill rack with vegetable oil to prevent sticking. Place patties on the grill and cook for 5-7 minutes on each side. During the final minutes of cooking toast the hamburger buns over a low heat. When the buns are a golden brown remove them from the grill. Spread 1 tablespoon coconut mascarpone on the inside surface of each hamburger bun top. Place each patty on a bun and cover each patty with a generous portion of the spicy mango chutney. Serve the burgers open faced so that they can be appreciated both visually and aromatically before they are consumed.