Mango Peach Salsa Burger

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


Makes 6 burgers
1/2 cup red onion, diced
1 mango, peeled, pitted and small diced
1 large peach, peeled, pitted and small diced
1/2 small red bell pepper, seeded and small diced
1/2 cup fresh (or frozen, thawed) corn kernels
2 tbs fresh lime juice
1/4 tsp coarse salt
1/8 tsp fresh ground black pepper
3 tbs fresh cilanto, chopped
2 lbs ground chuck
1 clove garlic, minced fresh
1/2 tsp coarse salt
1/4 tsp fresh ground black pepper
2 tbs flat leaf parsley, finely chopped
2 tbs Colavita olive oil to brush grill
Cuban bread, cut in 4" pieces, halved
2 tbs Colavita olive oil



In medium bowl mix onion through cilantro and set aside for 30 minutes. Meanwhile, in large mixing bowl mix beef, garlic, salt, pepper and parsley. Shape into 6 burgers. Prepare grill to medium high heat for burgers. Brush grill with olive oil. Grill burgers 4 minutes each side or to desired doneness. One minute before burgers done, brush bread with olive oil and toast lightly on grill. Remove bread and put burgers on bread bottoms and then top each with 2 to 3 tbs of salsa (amount desired is individual) served with slotted spoon to eliminate excess juice (needed only for marinating) and top with roll tops.