Mango-Tango Tornado Burger

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.


3/4 cup Mayonesa (mayonnaise with lime juice)
3 tablespoons cilantro, chopped finely
2 1/2 lbs. ground sirloin
2 teaspoons chopped roasted garlic
1 tablespoon blackened seasoning
1/4 cup Sutter Home Zinfandel
1 teaspoon salt
Vegetable oil, for brushing on the grill rack
6 wheat kaiser rolls, split
6 very thin slices red onion
3 mangoes, peeled and sliced (six, 1/4 inch thick slices)
12 slices red bell pepper



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

Combine the Mayonesa and cilantro in a small bowl and mix well. Cover and refrigerate until ready to use.

To make the patties: Combine the ground sirloin, garlic, blackened seasoning and wine, in a large bowl and season with salt. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into six patties.

When the grill is ready, brush the grill rack with oil. Place the patties on the rack, cover, and grill approximately 4 minutes, until golden brown on the bottom. Turn the patties gently and grill an additional 4 minutes, or until the meat reaches an internal temperature of 165 degrees on an instant-read thermometer. Remove from the grill and let rest tented with foil, about 3 minutes.
While the patties rest, place the rolls, cut side down, on the grill and toast lightly, about 2 minutes.

To assemble the burgers, thinly spread the roll tops and bottoms with the cilantro Mayonesa, place the patties on top of the roll bottoms, and layer the onion, mango slice, and red bell pepper on top of the patty. Add the roll tops and serve. Makes 6 burgers