Grilled Burgers with Tropical Mango Shrimp Topping

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.


Shrimp and Marinade:
18 Jumbo Shrimp – peeled, deveined, washed and butterfly cut
1 tablespoon Old Bay Seasoning
1 tablespoon Sutter Home Chardonnay
1 – 11.8 oz bottle Tropical Mango Sauce (commercially available in grocery stores)
Mango Topping:
1/2 – 11.8 oz bottle Tropical mango Sauce (commercially available in grocery stores)
2 tablespoons ketchup
1 teaspoon horseradish
1 teaspoon Worcester sauce
1 teaspoon lemon juice
4-6 drops Texas Pete hot sauce
1 1/2 pounds ground chuck
1 1/2 pounds ground sirloin
1 teaspoon Old Bay Seasoning
1/2 – 11.8 oz bottle Tropical Mango Sauce (commercially available in grocery stores)
6 poppy seed kaiser rolls
2 tablespoons colavita Extra Virgin Olive Oil
1/4 stick butter
1 large tomato
1 ripe mango




To prepare the shrimp and marinade: In a large bowl, combine the Tropical Mango Sauce, Old Bay Seasoning and wine. Add butterfly shrimp being careful to make sure that all shrimp are covered. Cover and refrigerate 1-2 hours turning every 30 minutes.

To prepare the Mango Topping: In a medium bowl, combine Tropical Mango Sauce, ketchup, horseradish, Worcester sauce lemon juice and Texas Pete. Cover and refrigerate.
To prepare the garnish: Peel the tomato and cut in to 6 slices about 1/2 inch thick. Peel the mango and cut into slices from the outside in, being careful not to get too close to the seed. Cover and set aside.

Prepare a medium hot fire in a charcoal grill or preheat a gas grill to medium high.

For the Patties: Combine ground chuck, ground sirloin, Old bay Seasoning, and Tropical mango Sauce. Combine ingredients being careful not to over mix. Divide equally into 6 patties, place on waxed paper and let rest in a cool place about 15 min. Brush the grill with Colavita Extra Virgin Olive Oil. Place the patties on the grill rack, cover and cook, turning once – about 5-7 minutes on each side for medium.

Remove butterfly shrimp from marinade, place on grill and cook until pink, about 3 minutes per side. Brush with marinade while cooking.

Assembly: Slice the rolls, spread cut sides with softened butter and place cut side down on the outer edges of the grill rack to toast slightly. Starting with the bottom slice of bun, apply a thin coating of Mango Topping, place 1 shrimp in center, add patty, and add 2 more shrimp on top of the patty. Add a tomato slice and 1-2 mango slices. Apply a thin coating of the Mango Topping to the cut side of the top bun half and complete the assembly.

Makes 6 burgers.