Hot Mango Chutney Horseradish Burgers

Pairs well with:


Paired or alone, there's something magical about this creamy wine that nods to yummy peaches and sinful delights.


Grilled Peppers
one medium sized red bell pepper
one medium sized yellow bell pepper
1 tablespoon olive oil
Mango Chutney Horseradish Sauce
3 tablespoons prepared hot mango chutney
1/2 cup prepared horseradish sauce
1 1/2 pounds ground chuck
2 teaspoons salt
1/2 teaspoon ground black pepper
vegetable oil for brushing the grill rack
6 Kaiser rolls-cut in half



Preheat gas grill to medium high and brush the grill rack with the vegetable oil. Grilled Peppers Wash both the red and yellow peppers and slice each pepper in half lengthwise. Remove the stem and all seeds. Cut each half of the pepper into six strips, cutting lengthwise. Brush both sides of each strip with the olive oil. Place each strip of pepper on the grill rack and cook for three minutes on each side. Remove from grill and set aside. Mango Chutney Horseradish Sauce Place the hot mango chutney sauce in a small bowl and add the horseradish sauce and mix well. Set aside. Patties Combine the ground chuck with the salt and pepper and divide the mixture into 6 equal portions and form into patties. Place the patties on the rack and cover the grill. Turn patties over to the other side after 3 minutes and cook for and additional 3 minutes. Remove patties from the grill and place on a platter. Turn off grill. Place the rolls, cut side down, on the grill while it is still hot. Heat them for 2 minutes and then remove them and place them on a plate. To assemble the burgers, place the bottom half of the Kaiser rolls on a platter and spread 1/6 of the mango chutney horseradish sauce on top of the bottom bun. Next, place one of the cooked burgers on top of the sauce on each bun. Then spoon 2 slices of the grilled red pepper and 2 slices of the grilled yellow pepper on top of each burger. Place the top of the Kaiser roll on each burger and they are ready to serve. Makes 6 servings.