Seafood Mango Tango 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.


2 green onions
1 T prepared wasabi
1/4 c mayonnaise
1 T dry white wine
1 1/4 lb. salmon fillet, skin removed
1/4 c cooked salad shrimp
1 egg white
1/2 c bread crumbs
6 panini rolls cut in half butter
2 diced mangoes
1/4 c cilantro
1/4 c onions
1/4 c cherry tomatoes cut in half
1 T grated ginger
2 T lime juice



1. Prepared grill for direct grilling over medium heat. 2. Finely chop green onions. In small bowl combine onions with wasabi, mayonnaise and wine. 3. Chop salmon. In medium bowl gently mix salmon, shrimp, egg white and bread crumbs then add wasabi mixture and salt. 4. Shape mixture into 6 burgers. 5. Grill burgers for about 5 or 6 minutes, turning once. 6. For salsa: (Can be made 1/2 hour ahead) Dice mangoes into small cubes, chop cilantro, onions, tomatoes and put in medium bowl. Add ginger and lime juice to other ingredients and mix. Chill until ready to serve. 7. To serve: Place burgers on buttered panini rolls on a plate, add a scoop of salsa and Maui potatoes chips. Enjoy!