Luxury Mango Beef Burger with Red Curry Lobster

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.


1 red bell pepper, seeds removed
1 cup minced shallot, IN ALL
2 & 1/2 tablespoons fresh lemon juice IN ALL
2 tablespoons extra virgin olive oil, IN ALL
2 & 1/2 cups Sutter Home Sauvignon Blanc wine
¼ cup plus 1 teaspoon mango chutney, remove any large mango chunks before measure
3 teaspoons salt IN ALL
1 & 1/2 teaspoon freshly ground black pepper IN ALL 3/4 cup heavy cream IN ALL
2 lbs. Freshly ground beef chuck (80/20)
2 medium maine lobster tails
6 soft bakery hamburger buns, potato type if available
4 & 1/2 tablespoons softened butter IN ALL
1 & ½ teaspoon red curry paste
cooking oil for grill, about 1 tablespoon
6 bibb lettuce leaves



For slaw cut red pepper in matchsticks about 1/8 inch by 2 inchs. Toss with a fork in small bowl with 2 tablespoons of the shallot, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 tablespoon wine, and 1 teaspoon chutney. Set aside. Prepare burgers, place 2 teaspoons salt, 1 teaspoon black pepper, ¼ cup cream, and 2 Tablespoons shallot in a medium bowl toss, add beef and mix gently. Form into 6 patties. Set aside. For lobster, Heat grill to 400° place large ovenproof skillet on grill rack with remaining wine (nearly 2 & 1/2 cups) Bring to simmer. Meanwhile, cut tails lengthwise down center. Poach in simmering wine for 3 minutes. Remove from heat, lift and drain tails. Baste tails with remaining tablespoon olive oil and place shell side down on grill rack for about 3 minutes. Turn and grill meat side down for one more minute. Adjust time as necessary. Do not overcook. Grill just until meat is opaque. Split buns, coat cut side of buns with using 3 tablespoons of butter, grill until golden, set aside covered with foil. Return skillet with wine to heat, add remaining shallots, simmer and allow to reduce to just less than 1 cup. Add ½ cup cream and reduce again to about 1 cup. Add 1 & ½ tablespoons butter and swirl until melted. Add curry paste, 1 teaspoon salt, ½ teaspoon pepper, and 1 & ½ tablespoons lemon juice. Remove from heat. Pull lobster meat from shells, chop meat and add to sauce. Keep warm. Place burgers on hot part of grill, cook 3 to 4 minutes on each side.Until center is barely pink. Baste with remaining ¼ cup chutney during last minute of cooking. Assemble burgers, Place a portion of red slaw on bottom of bun, center burger, top with a portion of lobster curry, leaf of lettuce and then top bun. Makes 6.