Mango Tango Turkey Burgers with Paradise Pico de Gallo

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.

I love the flavors of barbecue sauce and cilantro along with chicken in one of my favorite pizzas, and thought what a great turkey burger it would make!I enjoy making my own sauce and condiments for a fresh and flavorful addition.


Mango Tango Burger Sauce

1 tablespoon extra virgin olive oil

1/2 cup barbecue sauce

1/4 cup Dijon Mustard

1 avocado mashed

2 tablespoons Sutter Home White Zinfandel Wine

1 teaspoon celery salt

1/2 cup chopped mangoes fresh or jarred (I used jarred)

1/2 bunch chopped cilantro


1/3 cup extra virgin olive oil for rubbing grill rack

2 1/4 pounds ground turkey burger

1 teaspoon onion salt

2 tablespoons Mango Tango Burger Sauce

1 egg

6 slices Mozzarella Cheese

6 sandwich rolls split

Paradise Pico de Gallo

1 cup mangoes finely chopped fresh or jarred (I used jarred)

1 cup tomatoes chopped

1/2 bunch cilantro chopped

1 bunch green onions chopped

1 teaspoon garlic salt

1 tablespoon lime juice

2 tablespoons Mango Tango Burger Sauce


Preheat grill to medium high heat. While pre-heating to make the sauce place in a fire-proof one quart saucepan olive oil, barbecue sauce, mustard, avocado, wine, celery salt, mangoes, and cilantro, and stir. Cover and set aside. To make the the patties, combine turkey, onion salt, Mango Tango Burger Sauce, and egg in a medium size bowl and mix together well while handling the meat as little as possible. Divide the mixture into 6 equal patties and set aside. To make the Paradise Pico de Gallo in a medium size bowl combine mangoes, tomatoes, cilantro, onions, garlic salt, lime juice, and Mango Tango Burger Sauce, and mix well. Set aside for later use as a condiment for the burgers. When the grill is ready rub the grill rack with extra virgin olive oil. Place the saucepan on the grill and the the patties on the rack and cook patties 4-6 minutes on the first side. Stir sauce while burgers cooking and when sauce comes to a boil remove and cover, and set aside until ready to serve. Flip burgers once and cook another 4-6 minutes. Place cheese on patties and cook until melted about 1 1/2 minutes. Remove the patties from the grill on serving platter. On another serving platter to assemble the burgers open rolls and brush 1 tablespoon Mango Tango Burger Sauce on each side of roll before placing burgers on bottom roll. Sprinkle 1/4 cup Paradise Pico de Gallo on top of burgers before placing top roll. Save leftover sauce and pico de Gallo if guests would like more on their burgers. Yields 6 burgers. Suggested wine pairing Sutter Home White Zinfandel Wine