My Little Piece of Paradise Smoking-Sweet Heat Burger

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.

For six years, I lived on the beautiful island of Oahu. Fresh sweet local mangoes are readily available most of the year, and I wanted to honor the beautiful, sunshine burst of flavor the mango gives, while also playing on the flavor profiles of smokey, savory and salty. Now living in Virginia, I am still able to create this moist, exotic flavored burger that transports me back to paradise!


Chenin Blanc-Orange-Mint Mayo:

1 cup Best Foods mayonnaise

¼ cup Sutter Home Chenin Blanc

1 tablespoon orange zest

2 tablespoon fresh mint leaves, minced

½ teaspoon cracked black pepper

¼ teaspoon salt

Hot Mango Salsa:

3 lightly firm, ripe medium size mangoes

¼ cup fresh mint leaves, minced

2 tablespoons Sutter Home Chenin Blanc

1/2 medium red onion

1 habanero chili

1 tablespoon extra virgin olive oil

½ teaspoon cracked black pepper

¼ teaspoon salt


1/3 cup Hot Mango Salsa, pureed

¼ cup Sutter Home Chenin Blanc

2 tablespoons fresh mint leaves, minced

2 ¼ teaspoons salt

1 ½ teaspoons cracked black pepper

1 ¼ lb. ground chuck

1 ¼ lb. ground sirloin

1/3 cup extra virgin olive oil

Additional Ingredients:

12 slices thick cut applewood smoked bacon

6 ciabatta rolls, halved

3 tbs. extra virgin olive oil

6 slices smoked Gouda cheese

3 cups baby mixed salad greens


Preheat a gas grill to medium high (about 450°-475°) . If using charcoal, build a medium high fire and cover.

To make the Chenin Blanc-orange-mint mayo:
Combine mayo, Chenin Blanc, orange zest, mint, pepper and salt in a small bowl. Whisk until smooth. Cover and refrigerate for at least 2 hours.

To prepare the hot mango salsa:
Slice the mangoes into halves, and while still in the skin, cut into half-inch cubes. Using a spoon, remove the mango cubes from the skin and place into a medium mixing bowl. Add your minced mint leaves and Chenin Blanc, stirring gently to combine. Peel the onion and slice two thick (1 inch) round slices, keeping all the rings together and place on a plate. Place the habanero chile on the plate next to the onions. Drizzle the onions and the habanero with the olive oil, coating both sides. Sprinkle the pepper and salt evenly over the onions and the habanero. Carefully place the onion and the habanero on the hot grill for about 1-2 minutes each side, until charred. Once charred, remove to a plate and let cool. Finely chop the onion, creating about 1/3-1/2 of a cup of minced grilled onion. Add to the mango salsa mixture. Carefully (and I recommend wearing gloves for this part!) cut the habanero in half and scrape out the seeds and membrane. Finely mince half of the habanero and add it to the mango salsa mixture. Stir and then taste. If you like it hotter, you can add the other half, also minced. Let the salsa sit at room temperature for about 30 minutes, so the flavors can blend. After thirty minutes, store covered in the fridge.

To prepare the beef patties:
Take 1/3 of a cup of the hot mango salsa and puree till smooth. In a large mixing bowl combine the pureed mango salsa, Chenin Blanc, mint, salt and pepper, and stir till combined.Combine both the ground chuck and the ground sirloin in the bowl and mix together with the sauce, being careful to not over-handle the meat, as it will become tough. Allow the meat mixture to sit for fifteen minutes before shaping into six even patties. Once the patties have been formed, drizzle each one lightly with extra virgin olive oil on each side.

Place a large cast iron or other grill-safe skillet on the grill, heating it to medium heat. Place the bacon on the skillet and cook until golden brown, about five minutes. You will need to do this in two separate batches. Drain the bacon on paper towels and wrap it loosely in foil to keep warm. While the bacon is cooking, slice your ciabatta rolls in half and brush each inner side of the roll with ½ tablespoon of extra virgin olive oil.

Place the burgers on the grill in the hottest section, and cook for five minutes, covered. Turn the burgers carefully and allow them to cook for 4 minutes covered. Open the grill and place one slice of smoked Gouda cheese on each patty. Place the buns, cut side down on the edges of the grill and press down with a spatula to slightly flatten. Allow the buns to cook for thirty seconds on each side to lightly toast. Once the rolls have toasted, remove them from the grill and then remove the hamburger patties. Allow the hamburger patties to sit for three to five minutes before building the burger.

Put one to two teaspoons of Chenin-Blanc Orange Mint Mayo on each side of the toasted ciabatta bread. On the bottom half of the bread, put ½ cup of the baby mixed greens. Next, break two pieces of bacon in half and place them on top of the micro greens. Using a slotted spoon to help eliminate excess juices, place 2 tbs. of the hot mango salsa on top of the bacon. Place the hamburger patty on top of the hot mango salsa and then place the top half of the ciabatta bread. Allow to sit for one minute before serving.