Slightly Warmed Northern Altantic Wasabi Mango Lobster Short Rib Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


10 large short ribs on the bone
3 Tablespoons of Colavita extra virgin olive oil
1 cup onions finely chopped into ¼ inch cubes
1 cup carrots finally chopped into ¼ inch cubes
1 cup celery finally chopped into ¼ inch cubes
1 teaspoon of Salt
1 teaspoon of freshly cracked Pepper
3 Tablespoons of fresh garlic minced finely
½ cup Flour
1 cup of beef stock
½ cup of Sutter Home Pinot Noir
1 ½ Tablespoon of Wasabi powder
3/4 cup low fat mayonnaise
1 Tablespoon of freshly squeezed lime juice
3 oz lobster tail meat chopped into ¼ in cubes
1/2 cup of fresh ripe mango chopped into ¼ in cubes
6 round large plain burger buns



Prepare raw beef by removing meat from bone and separating out any remaining sinu from meat. Place into food processor in batches enough meat which the processor can accomodate and grind each batch with 8 short pulses. Place ground meat from each batch into a mixing bowl bowl. Turn a burner onto med high below a medium size frying pan. Into a very large frying pan, place Colavita olive oil and allow it to get hot. Add onions, carrots and celery and stir frequently until soft (about 3 minutes). Add salt and pepper. Add garlic. Add flour to ground short rib meat and add to pan. Brown rib meat along with vegetables being careful not to burn garlic. When rib meat is lightly browned, add beef stock to pan and allow it to come to a boil. Pour contents of frying pan into a medium casserole dish. Deglaze frying pan with a ¼ cup of Sutter Home Pinot Noir and add to casserole. Mix briefly. Cover and place into a preheated 425 degree F oven for 45 minutes. Remove casserole from oven. Cool in refrigerator for 5 minutes. While cooling mixture, de-shell the meat from one lobster tail and grill for about 1 minute each side until still soft and slightly undercooked. Weigh out about 3 oz of cooked lobster meat, chop into ¼ inch cubes and add to the cooled mixture along with the chopped mango. Add 1 Tablespoon wasabi (reserving ½ tablespoon), ½ cup mayonnaise (and reserve remaining ¼ cup for bread), and lime juice to cooked casserole mixture. The mixture should be juicy. Mold the cooked mixture into six burger patties. Into reserved ¼ mayonnaise, add ½ Tablespoon of wasabi powder and mix. Grill hamburger buns until lightly very lightly browned. Spread remaining mayonnaise/wasabi mixture onto the side of each bun. Cut in half and secure with a lobster pick. Serve immediately while still warm.