Mangoe MOJO Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

I enjoy Carribian foodand I notice most other people do too, especially in the summer



3 cups ground beef (about 3/4 lb)

3 cups Italian pork sausage (about 3/4 LB)

1/2 cup chopped onion

2 Tablespoons chopped cilantro

1/2 teaspoon salt

1/2 teaspoon ground pepper

6 leafs of lettuce

6 high quality buns (pineapple flavor buns work well)

1/2 cup mashed avocado (about 1 medium pealed cored)

2 Tablespoons cooking oil

Mangoe-Mojo Sauce:

1/2 olive oil

6 cloves garlic, minced

1 teaspoon cumin

1 teaspoon oregano

1 Tablespoon ketchup

1 Tablespoon chopped fresh mint

1/2 cup Merlot wine

1/2 cup lime juice

1/2 cup orange juice


Burgers: Combine ground beef, pork sausage,onion, cilantro, salt and pepper in large mixing bowl. When well blended, add avocado to mixture and blend well.

Divide mixture into 6 1/2-inch patties. Heat grill to medium-high heat then lightly brush grill with cooking oil. Cook patties for about 5 minutes on each side or until patties reach 165 degrees in center of pattie. During last minute of cooking, brush Mojo sauce on each burger and then turn. Place one lettuce leaf on bottom of each bun and top with one patty then top with bun and serve.

Extra sauce can be served as condiment.

Sauce: Place olive oil and garlic in a heavy-bottomed pan and put pan on medium hot grill. Cook oil and garlic just until oil begins to bubble and garlic begins to turn colors ( 1 to 2 minutes). Slowly add spices, ketchup, mint and wine. and bring mixture to a slight bowl. In a cup, combine lime juice and orange juice. Slowly add juice mixture to olive oil mixture and return to slow boil. Set pan aside while burgers are cooking. During the last minute of cooking burgers on each side, brush MoJo sauce on burgers and continue cooking.