I Would Rather be on an Island Burger

Ingredients

2 lbs. well marbled chuck
1 teaspoon kosher salt
3 tablespoons Sutter Home Pinot Grigio
1 large ripe mango peeled and cubed
1 medium Hungarian wax pepper or other hot pepper seeded and minced
1 teaspoon chopped fresh ginger
2 stalks green onion thinly sliced
2 cups shredded cabbage and carrot mixture
1 tablespoon fresh lime juice
1 large ripe avocado sliced
1 tablespoon cracked fresh black pepper
6 Kaiser or seeded burger buns

Instructions

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the patties, cut the Chuck into 3/4” cubes. Place into a food processor a couple of handfuls at a time. Use the pulse feature and chop for just a moment 10-12 times. Add a pinch of the salt and a tablespoon of the wine each time. Repeat until the chunks are all chopped. (If you do not have a food processor just use ground Chuck from your grocer. Handling the meat as little as possible to avoid compacting it, divide the mixture into 5oz portions and form the portions into patties to fit the rolls.

Next, peel and dice the mango into chunks and place in a blender or food processor. Carefully seed and mince the hot pepper and finely mince. Add to the blender. Crack the black pepper with the side of a large knife, or in a pepper mill and add to the blender as well. Add the green onion, ginger, and lime juice and pulse the blender or food processor a couple of times just to break up the mango a bit and make it a bit liquid. Add to the cabbage mixture. Set aside in the refrigerator.

When the grill is ready, brush the grill rack with vegetable oil, place the patties on the rack, cover, and cook, turning once, until done to preference, 5 minutes on each side for medium. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers: On each roll bottom, add a couple of slices of the Avocado and place a patty on top. Place a generous spoonful of the Mango Pepper Slaw on top. Add the roll tops and serve. Makes 6 burgers