Rip Roarin’ Mango Rocket – Ginger Burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.

I love to cook and I get my inspiration from watching cooking shows and websites, just like Build a Better Burger. Much to my husband’s delight (as well as chagrin) I love coming up with new and interesting recipes.My favorite flavor combination is sweet and savory with a little kick at the end. I added mango and avocado to a coleslaw recipe I like and found that arugula was a better match than shredded cabbage. With a few more tweaks, the salad became a real complement to the spicy ginger burger.



2 1/4 pounds ground chuck (20% fat)

1 teaspoon salt

1 tablespoon fresh ginger, finely minced

1 1/2 teaspoons garlic, finely minced

1/2 teaspoon ground black pepper

1 tablespoon paprika

2 tablespoons Sriracha Hot Chili sauce

Mango Rocket Salad

1 tablespoon fresh cilantro, finely chopped

1 teaspoon fresh ginger, finely minced

3 tablespoon fresh lemon juice

3 tablespoon honey

2 tablespoon Colavita Extra Virgin Olive Oil

3/4 cup mayonnaise

1/8 teaspoon fresh ground black pepper

1 teaspoon Sriracha Hot Chili sauce

1/4 cup red onion, finely diced

1 ripe mango, peeled, seeded, quartered and thinly sliced

1 medium sized ripe California Avocado, peeled, seeded, quartered, and thinly sliced

5 cups lightly compacted, rocket (a.k.a. baby arugula) leaves, coarsely chopped

Vegetable oil, for rubbing on the grill rack

4 tablespoons butter, softened

6 brioche hamburger buns split


To make the patties, combine ground chuck, salt, ginger, garlic, pepper, paprika, and Sriracha Hot Chili sauce in a large bowl and mix together well while handling the meat as little as possible. Divide the mixture into 6 equal portions and gently form into patties leaving a slight indention in the center of patties. Set aside on a tray until grilling.

Brush the grill rack with vegetable oil when the grill is ready. Place the patties on the rack, cook about 4 minutes on each side, turning only once. During the last few minutes of cooking, butter cut sides of buns and place cut side down, on the outer edges of the rack to toast lightly.

To prepare the salad, whisk together cilantro, ginger, lemon juice, honey, olive oil, mayonnaise, black pepper, Sriracha Hot Chili sauce in a large mixing bowl. Fold in red onion, mango, and avocado. Add arugula to the mango mixture and toss to completely coat arugula leaves. Set aside.

To assemble the burgers, top each bun bottom with about 1/4 cup of the Mango Rocket Salad then a burger patty. Top the patty with an additional 1/4 to 1/2 cup of the salad and then the bun top. Serve. Makes 6 burgers