Creole Burgers with Mango-Avocado Salsa

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Creole Spice Blend
1 tablespoon paprika
½ tablespoon dried oregano flakes
½ tablespoon dried basil flakes
1 teaspoon onion powder
1 teaspoon finely chopped fresh thyme
½ teaspoon cayenne pepper
1 ½ pounds ground chuck
¼ cup molasses
1 tablespoon steak sauce
1 garlic clove, minced
Creole Spice Blend
Mango-Avocado Salsa
1 cup mango, peeled and diced (about 1 large)
¼ cup red onion, finely chopped
1 jalapeño pepper, seeded and minced
¼ cup chopped fresh cilantro
½ teaspoon fresh ginger, peeled and minced
1 avocado
2 tablespoons lime juice
1 teaspoon brown sugar
½ teaspoon ground cumin
¼ teaspoon salt
Vegetable oil, for brushing on the grill rack
6 hard rolls, split horizontally
Dijon mustard



To make the Creole Spice Blend, combine all of the ingredients in a small bowl and mix well. Set aside. To make the patties, combine the ground chuck, molasses, steak sauce and garlic in a large bowl. Mix in Creole Spice Blend until well absorbed, handling the meat as little as possible to avoid compacting it. Cover and refrigerate while the grill is prepared. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the salsa, combine the mango, onion, pepper, cilantro and ginger in a medium bowl. Then peel and dice the avocado. Add the avocado, lime juice, brown sugar, cumin, and salt to the mango mixture. Stir ingredients until sugar appears to be blended in well. Set aside. Remove patty mixture from refrigerator. Divide into 6 equal portions and form into patties to fit hard rolls. 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 6 minutes on each side. Transfer the patties to a platter. Butter each cut side of each roll. Place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, in order, place a patty, a heaping tablespoon of salsa, and a drizzle of Dijon mustard atop each roll bottom. Add tops of rolls and serve. Makes 6 burgers