Sassy Stuffed Puerto Rican Burgers with Carmelized Mango Onions

Pairs well with:


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


Mango Carmelized Onions
2 Tablespoons olive oil hot
2 large sweet onions sliced in half about 1/4 inch thick
1 tablespoon chipolte pepper sauce
3 cloves roasted garlic mashed into a paste
1/2 of a ripe mango or 3/4 or a cup chopped small 1/4 inch pieces added at the end when the onions are already transparent
Sassy Stuffed Puerto Rican Burgers
2 pounds ground chuck freshly ground
1/3 cup zinfandel (recommend Sutter Home)
1 tablespoon chipolte pepper sauce
1 sorano pepper seeded and finely minced
1/2 cup finely minced spanish onion
2 teaspoons season salt
1/4 cup finely chopped fresh cilantro
6 roasted garlic cloves mashed into a paste
4 garlic cloves minced
1 1/2 cups baby mixed lettuces
1 large tomato thinly sliced rounds
6 whole wheat hamburger buns spread with:
1/2 cup softened butter mixed with 2 of the mashed roasted garlic cloves
4 roasted garlic cloves mashed into a paste
1 large ripe avocado mashed with some small chunks
1/4 cup finely minced spanish onion
4 ounces goat cheese crumbled
1/4 teaspoon salt
6 ounces Goat Cheese crumbled
6 ounces mozarella cheese



Prepare grill with coals or turn on gas so it is hot clean with wire brush if necessary. Mango Carmelized Onions In skillet on hot grill add to tablespoons olive oil when hot add sliced onions, chipolte pepper sauce, 3 cloves of roasted garlic mashed. Cook stirring until onions transparent up to 10 minutes then add chopped mango cooking while stirring another 5 minutes or until mango starts to cook down. Turn off set aside off grill with lid on. Sassy Stuffed Puerto Rican Burgers In a large bowl add hamburger, zinfandel, sorano pepper, spanish onion, season salt, cilantro, roasted garlic, fresh garlic and stir lightly with spoon until well mixed. Stuffing- add roasted smashed garlic, avocado, onion, goat cheese, and salt mix well. Make 12 thin hamburgers larger then the bun size. In the middle of 6 make a dish with tablespoon place 1/6 of stuffing then top each hamburger with remaining hamburger half. Close sides of burgers securely. Use cloth and oil the grill using tongs. Put burgers in center of grill with lid on for approximately 5 min. turn over, cook until almost done and top with goat cheese and mozarella put lid back on until melted. The last 5 minutes of cooking place buns spread with butter and garlic mixture on grill and toast watching carefully. Place cooked burgers on top of toasted bottom buns add baby lettuce, Mango carmelized onions and tomatoe. Add top toasted bun.