Smokey Chipotle & Mango Burger with Cheddar

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


2 pounds freshly ground Chuck (80/85% lean)
4 ounces sweetened, dried Mango slices cut in ¼ inch dice
6 Chipotle Peppers (canned in adobo sauce, reserving 1 tablespoon sauce for mayonnaise), -cut in ¼ inch dice
¼ cup Sutter Home Cabernet Sauvignon
2 tablespoons Worcestershire sauce
2 teaspoons salt
1 teaspoon freshly ground black pepper
Ginger Mango Mayonnaise:
¼ cup Mango Chutney
1 tablespoon grated fresh Ginger
1 tablespoon Grey Poupon Country Style Dijon Mustard
2/3 cup Mayonnaise
Reserved tablespoon of Adobo Sauce
Caramelized Onions:
2 tablespoons Colavita Extra Virgin Olive Oil
1 large yellow Onion, halved and thinly sliced (approx. 1 pound)
¾ teaspoon salt
½ teaspoon freshly ground black pepper
Vegetable oil for brushing the grill rack
6 bakery fresh Onion Buns, split
6 slices extra sharp Cheddar Cheese (approx. 6 oz)
12 California Avocado slices (1 large avocado)



Combine beef, mangos, chipotles, wine, worcestershire, salt and pepper in a large bowl. Mix well, handling the meat as gently as possible to avoid compacting it. Cover and refrigerate for at least 30 minutes. Preheat a gas grill to medium-high, or prepare a medium-hot fire in a charcoal grill. To make the ginger mango mayonnaise, put the mango chutney in a small bowl and mash any large pieces of mango with a fork. Add the ginger, mustard, mayonnaise and reserved adobo sauce. Mix well and refrigerate until serving. To make the caramelized onions, place a 10-inch nonstick, fire proof skillet on the grill rack. Add the olive oil and allow to warm for about a minute, then add the onions, salt and pepper. Cook, stirring often until the onions are nicely browned and caramelized, about 25 minutes. Remove the pan from the grill and set aside. To make the patties, moisten your hands with water. (This helps keep the meat from sticking to your hands.) Divide the mixture into 6 equal portions. Form the portions into patties slightly larger than the buns, and a little thinner in the center. (They’ll shrink and come out even when cooked.) When the grill is ready, brush the grill rack with oil. Place the patties on the grill and cook, turning once until done to preference, about 4 minutes on each side for medium. During the last few minutes of cooking, place the buns (cut side down) on the outer edges of the rack to toast lightly. Remove buns and set aside. Top each patty with a cheese slice, cover the grill until the cheese melts. To assemble the burgers, spread the mayonnaise over the cut sides of the buns. Place some onions, then a patty on each bottom, then two slices of avocado on each. Add the bun tops and serve. Makes 6 burgers.