Machobella Wagyu Burger with Avocado Spread

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.

The Machobella Wagyu burger features the ingredients of the Pacific Seaboard states of Oregon, California and Hawaii and goes beyond trendy pairings and fusions. This hefty yet delicate burger’s beauty is not only aesthetic; its flavors exemplify the most luscious culinary experience. Each specially selected ingredient opens like a fine wine while the flavors cascade in your mouth as you savor each bite! It’s name reflects each taste sensation in the order you experience them, beginning with fresh sweet mango, followed by a confident cheddar cheese, brought together by the silky spread made from avocados, and finishes with the earthy texture from Portobello mushrooms. The American raised Wagyu beef is one of the finest in flavor and tops the symphony of ingredients found regionally that make this the best American Burger!


3 medium Avocados

2 tablespoon chopped red onion

1 teaspoon salt

3 ounces fresh squeezed lime juice (2 medium Limes)

6 ounces Salsa Verde (mild)

3 lbs Wagyu Beef (8 ounces per burger)

3 ripe medium size mango’s

6 ounces Mild Cheddar Cheese

4 medium size Portabella Mushrooms

6 Kaiser Rolls


1) Avocado Spread: Cut the avocados in half long ways and remove the seeds and set the seeds aside to use later. Scoop the meat out of the skin. In a food processor combine the avocados, onion, salt and lime juice. Pulse the mixture for 10 to 15 second intervals until combined. Add the Salsa Verde and pulse mixture for 10 to 15 second intervals until ingredients are combined. The mixture will be used as a spread on the bun so you want the consistency to be firm and thick. Put the mixture and the seeds in a bowl and cover with plastic wrap, push the plastic wrap down so it touches the mixture to remove all the air. Place the bowl in refrigerator. Prep time = 20 minutes

2) Making the burgers: Each burger should weigh 8 ounces. The dimension of each burger should be 5 inches in diameter and 3/4 inch in height. When forming the burgers make them as even as possible within the above dimension, this will help in even cooking and when dressing the burgers later. Prep time = 10 minutes

3) The mango will be wider in one direction and this should help you to find the axis that the seed runs along. On the stem side of the mango, slice off a small piece about the size of a quarter. This will be your base and will stabilize the mango when cutting it in half. Place the mango, with the stem base you created down on the cutting board (the seed should be standing on edge), with the mango meat on both the right and left sides. You want to cut the mango in half vertically (around the seed), trying to come as close to the seed but not including the seed or the stringy fiber near the seed. Start slightly off-center, slice around the seed. It should be easy to cut through the meat, but if it is hard to cut, you are probably cutting to close to the seed, so just move the knife a little bit away from the middle. After slicing off one side, then turn the mango around and do the same on the other side. The result for each mango should be two halves and a seed. Discard the seed part. Place the half mango with the largest fruit side down on a cutting board and from the large end, cut 1/8 inch ‘half moon’ slices. You will need 30 to 36 slices, 5 to 6 per burger. Use a small knife to remove the skin. Set the mango half moon slices aside. Prep time = 15 minutes

4) Start the charcoal grill. Time required to start the coals = 5 minutes
Time required to have the coals ready to cook should be 15 to 20 minutes. The cooking temperature of the coals should be 375 to 400 degrees.

5) Slice the cheese into six 1 ounce slices, about 1/8 inch thick and set aside. Prep time = 5 minutes.

6) Run cold water for 15-20 seconds, over the top and bottom of each of the portabella mushrooms. Then place in a bowl and sprinkle both sides of each mushroom with a pinch of salt and pepper. Prep time = 5 minutes

7) When the grill is ready to cook, place the portabella mushrooms on the grill, over indirect heat, cap side down, and close the lid. After 5 minutes turn the mushrooms over and close the lid. After 5 minutes turn the mushrooms over and close the lid. After 5 minutes, check if they are done, if so, place in bowl and set aside. If they are not done, turn them over and close the lid for another 5 minutes and remove when done. Cook time should be approximately 15-20 minutes.

8) Slice the rolls in half. Place each piece, inside down, on the grill and toast. Grill time will be pretty quick, approximately 1 to 2 minutes. So keep a close eye on them as they can burn quickly. When toasted, remove the rolls from grill and place on cookie sheet and set aside. Total prep and cook time = 7 minutes

9) Cooking the burgers: The cooking temperature of the coals should be 375 to 400 degrees. Place the burgers on the grill, using direct heat, and close the lid. Set a timer for 3 minutes. When the timer goes off, turn the burgers and close the lid. Set the timer for 2 minutes. When the timer goes off, put 1 oz of cheese on each burger and close the lid. Set the timer for 1 minute. When the timer goes off check to see if the cheese is melted, (if not, cover for another 15-30 seconds and check again), if the cheese is melted remove the burgers from the grill and place them on a empty cookie sheet and set aside to let them rest so the juices re-circulate can through the meat. Cook time = 7 to 8 minutes Please note: This cook time is for the Wagyu beef, if you are using a sirloin or chuck, then you will need to increase the cook time by 1 minute on each side.

10) Place the portabella mushrooms on the cutting board, cap side down, and remove the stem down to the meat. Cut the mushrooms into 1/8 inch slices and then cut the slices in half. Prep time = 5 minutes.

On the bottom halves of the rolls evenly spread 1 to 2 tablespoon of the avocado mixture. On the top halves of the rolls even spread 1/2 tablespoon of the avocado mixture (you only want a thin coat on the top half). Set the bottoms and tops of the rolls, open faced on an empty cookie sheet. With the burgers still on their resting cookie sheet, on top of the cheese on each burger, place 5 to 6 half moons of mango evenly spaced in a wheel formation (and it should look like the spokes of a wheel radiating out from the center). You can press down slightly on the mango slices into the melted cheese. Take the portabella mushroom halves, with the large end radiating from the center of the burger, and place 1 piece between, but on top, of each of the mango half moon spokes. When done the mushroom and mango slices should be alternating (mango on the bottom, mushroom on top) and look like a pinwheel on the burger. Place each burger on the bottom half of a roll, and then place on a plate with a top half of a roll. Server the burgers open faced. Time required to assemble burgers = 10 minutes