Mango Cuban Burger

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 1/4 c minced sweet onion
3/4 c minced green pepper
1/4 c Colavita virgin olive oil
3/4 lb ground sirloin (90/10)
1 1/2 lb ground chuck (80/20)
1 1/4 c drained, rinsed canned Goya black beans
1 1/2 tsp ground cumin
2 T Kosher salt
2 T garlic powder (not salt)
1/4 c Tabasco Steak Sauce
3 T Grey Poupon Dijon mustard
28 oz bag frozen and defrosted shoestring fries by Ore-Ida
1/2 c Colavita blended oil
1 1/4 c Ken’s Thousand Island Dressing
2 T horseradish sauce
1/2 c Vlasic Sweet Gherkins
1 1/4 c ripe mango
vegetable oil for grill
6 French hamburger rolls



BURGER: Heat a large cast iron skillet on high grill setting, chop onions in food processor first and then green pepper. When skillet is hot, add 1/4 c blended oil, heat; cook minced onion in the oil, stirring so they don’t burn. Cook for 3 min, add green pepper, stir another 3 minutes, until onions begin to look translucent. Remove mix onto plate, allowing it to cool. Turn heat down under skillet to low.

Place meat in large bowl and mix together to integrate. Mash black beans and add to meat, not mixing yet. Shake cumin, salt, and garlic powder over all of meat and beans; drizzle steak sauce and mustard over the meat and beans. Then add cooled onions and peppers and mix well for about 4 min. Form into 6 flat patties, placing them on greased wax paper on cookie sheet, cover with plastic wrap, and put in fridge for 30 minutes.

FRIES: Wipe skillet with paper towel. Turn up heat under skillet to high; when hot, add 1/2 c oil, heat for 4 min. Add defrosted fries and spread over bottom. Close grill, with handle out. Turn fries several times during process to brown well, but not burn. This will take approx. 25-30 minutes depending on grill, till fries are crispy. With slotted spoon remove to covered heat proof dish, keeping warm.

SAUCE: While fries are cooking, peel and roughly chop mango and pickles. Using fork mix Thousand Island dressing, and horseradish together. Add mango and mix. Cover with plastic wrap.

COOKING BURGERS: Cut rolls and space on low heat side, toasting the inside for 2 min, remove to plate. Spray shortening onto hot grill–stand back so as not to get burned by stray flames–placing burgers on grill, cook for 2 min one side. Flip burgers cooking 2 minutes longer.

Remove buns, spread 2 T sauce on bottom of bun, top with burger, 1 T sauce and then crisp fries. Enjoy!!!!!