Minty Mango Tex-Mex Beef and Bean Burger

Pairs well with:


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


Minty Mango Tex-Mex Beef and Bean Burger
Kiwi Mango Salsa
5 Kiwis, Peeled
2 Mangoes, Peeled
2 Tablespoons chopped fresh mint
2 Tablespoons cilantro chopped
1 8 ounce bottle of Ranch dressing
1 small diced jalepeno (seeds removed)
Beef and Black Bean Burgers
8 oz canned yellow corn
12 ounces canned seasoned black beans
1/2 cup small diced red pepper
1/2 cup small diced onions
8 oz shredded sharp cheddar cheese
1 ½ pounds ground chuck
1 Tablespoon cilantro chopped(used again)
1 teaspoon salt
1 teaspoon cayenne pepper
Vegetable oil for brushing the grill rack.
6 Kaiser rolls, split



Directions Prepare a medium hot fire in a charcoal grill with a cover or preheat a gas grill to medium hot. To make the salsa, peel kiwi and small dice. Peel mango (over bowl to preserve juices) and small dice. Place ½ of the kiwi in blender with half the mint. Puree and transfer to large bowl. Stir in the rest of kiwi and diced mango. Add the remaining mint and the cilantro. Cover, refrigerate 2 hours. To make jalapeno ranch sauce, pour Ranch dressing into a bowl, add 1 finely diced fresh jalapeno (no seeds). Stir and refrigerate. To make the Beef-Bean Burgers, Place corn in food processor and pulse several times to chop, add beans, red pepper, and onion to food processor. Pulse 4 to 5 times, until beans are chopped but not mashed. Place mixture in bowl, add cheese, ground chuck, cilantro, salt and cayenne pepper. Mix gently until all ingredients are incorporated. Shape into 6 patties. Apply vegetable oil to the grill to prevent sticking. Grill burgers about 4- 5 minutes on first side, turn and grill to desired doneness. Toast rolls on outer edge of grill during last minute of preparation. To assemble, Spread each roll bottom half with jalapeno ranch sauce.