Peppadew Cheese Burgers with Crispy Pork Roll and Mango Mélange

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.

These burgers were inspired by some of my favorite flavor profiles.Tangy, piquant Peppadew peppers; sharp and creamy cheeses; sweet, tropical and crunchy slaw splashed with peachy dressing; salty, crisped pork – all complimenting flavorful, juicy, perfectly charred burgers. Freshly baked Vienna burger rolls will absorb a lot of the juices, but you’re still going to need some napkins!


Peppadew Cheese:

1/3 cup Boursin shallot & chive cheese

1/4 cup fresh farmer’s cheese

1 cup (4 ounces) coarsely shredded extra sharp white cheddar cheese

1/2 cup (2 ounces) coarsely shredded Dutch Gouda cheese

3/4 cup drained and chopped Peppadew peppers

1/2 teaspoon coarse ground black pepper

Mango Mélange:

3 tablespoons peach balsamic vinegar (if unavailable, use white balsamic vinegar)

1 tablespoon butternut squash seed oil (if unavailable, use walnut oil)

1/2 teaspoon coarse ground black pepper

1/4 teaspoon sea salt

2 cups julienned fresh peeled jicama

1 1/2 cups julienned fresh mango (not fully ripened or it will be too soft to julienne)

1/2 cup shredded peeled carrot

1/3 cup diced red onion


2 tablespoons spicy brown mustard

2 tablespoons Worcestershire sauce

2 teaspoons dried thyme

1 teaspoon coarse ground black pepper

1 teaspoon sea salt

2 1/2 pounds freshly ground beef chuck

Vegetable oil, for brushing the grill rack

12 slices prepared pork roll, with 1″ cuts equally spaced into 4 edges of each slice

6 bakery Vienna burger rolls, split (egg-wash-glazed rolls, with a slightly crisped crust and a soft, tender interior)


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the peppadew cheese, in a medium bowl, mix together Boursin, farmer’s, cheddar and Gouda cheeses with a fork until well combined. Stir in peppadew and black peppers. Divide into 6 equal portions and shape into flat disks sized to fit the rolls. Separate disks with plastic wrap or parchment paper, cover and refrigerate until ready to put on the burgers.

To make the mélange, in large bowl, whisk together vinegar, oil, pepper and salt. Stir in jicama, mango, carrot and red onion. Cover with plastic wrap and set aside.

To make the patties, in a small bowl, mix together mustard, Worcestershire, thyme, pepper and salt. Spread the chuck out in a large, shallow pan. Distribute the mustard mixture onto the meat and, handling as little as possible, evenly mix ingredients into meat. Shape into 6 equal patties sized to fit the rolls. Cover loosely with plastic wrap and refrigerated until ready to grill.

When the grill is ready, brush the grill rack with vegetable oil. To cook the pork roll, place the slices on the grill rack and cook for 2 to 3 minutes until lightly browned and edges are slightly crisp. Turn the slices and cook for 2 to 3 minutes longer. Remove from grill, wrap in foil and keep warm.

To cook the patties, scrape the grill rack as necessary and brush with vegetable oil. Place the patties on the rack, cover and cook, turning once, until nicely charred and done to preference, about 4 to 6 minutes on each side for medium. During the last few minutes of cooking, top each patty with a cheese “disk” until melts, but not so melted that cheese runs off the patties, and place the rolls, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, place equal portions of the mango mixture on each roll bottom. Place a cheese-topped patty on top of mango, followed by 2 pork roll slices. Add the roll tops and serve with napkins and a smile!. Makes 6 burgers.