Montana Mike’s Chuckwagon Burger with Cilantro Lime Mayonnaise

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.


1/8 cup Colavita extra virgin olive oil
2 pounds ground sirloin
2/3 cup onion, finely chopped
2 tablespoons ready to use minced garlic
1 teaspoon mustard seed, lightly crushed
1/2 teaspoon anise seed, lightly crushed
4 canned chipotle peppers in adobo sauce (each approx. 1" long), finely chopped
1 egg, lightly beaten
1/4 cup dark molasses
6 tablespoons orange juice concentrate
1/2 cup mayonnaise
1/2 cup fresh cilantro, finely chopped
1 tablespoon fresh lime juice
1 tablespoon fresh lime zest
6 whole wheat hamburger buns, split



Oil the grill rack with the Colavita extra virgin olive oil and turn grill on high heat, with cover closed, and pre-heat for 10 minutes. Reduce heat to moderately high. In a large mixing bowl combine the ground sirloin with the next 8 ingredients down thru and including the orange juice concentrate. Mix well to thoroughly integrate all ingredients. Cover and set aside. In a small mixing bowl combine the mayonnaise, cilantro, lime juice and lime zest and mix well. Cover and set aside. Divide and shape the ground sirloin mixture into 6 equal sized patties and place on a tray. Lift the grill cover and transfer the patties to the grill rack. Close the cover and cook for 7 to 8 minutes for a medium rare burger, turning once during the cooking time. While the burgers are cooking, place the bottom half of each bun on a large serving platter. Remove burgers from grill when done and place each on the bun half. Top each with the Cilantro Lime Mayonnaise and remaining bun half and serve.