South Seas Sausage Burgers with Magical Mango Spread

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


Mango Spread:
8 oz. cream cheese, softened
4 oz. sour cream
1 ½ tablespoons curry powder
½ teaspoon red pepper flakes
¼ cup maple syrup
¼ cup cider vinegar
¼ cup diced purple onion
1/2 cup diced mango
Glazed Pineapple Rings:
1 – 20 oz. can pineapple rings in heavy syrup, drained, juice reserved
1/4 cup maple syrup
½ cup Sutterhome Merlot
1 tablespoon cornstarch
Vegetable oil, for brushing grill rack
Patties: 2 pounds ground turkey sausage
3 tablespoons salt
2 tablespoons pepper
1 teaspoon sage
½ cup maple syrup
Vegetable oil, for brushing grill rack
6 Hawaiian rolls, split
1 medium purple onion (less the ¼ cup used for the mango spread) cut in to thin slices



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high heat. To make mango spread combine cream cheese and sour cream in a medium bowl. Using a hand mixer on medium speed, blend until creamy. Add curry powder, pepper flakes, sugar, and vinegar. Continue to mix at medium speed until well blended. Fold in onions and mangoes until well incorporated. Cover with plastic wrap and place in refrigerator at least one hour prior to serving. Bring to room temperature about 15 minutes before using so that it will spread easily. To make the glazed pineapple slices, place the drained pineapple slices in small bowl. Combine reserved juice from the canned pineapple, brown sugar, merlot and cornstarch in a medium size fire proof saucepan. Whisk together until cornstarch is dissolved. Place the pan on the grill and heat, stirring frequently until sauce becomes thickened. Remove from heat and set aside. Brush the grill rack with oil. Dip the pineapple slices in the sauce, coating evenly, and place on the grill. Set sauce aside. Grill about two minutes on each side so that grill marks are prominent on both sides of pineapple. Remove grilled pineapple to a plate, cover with foil and set aside. To make the patties, combine the sausage, salt, pepper, sage, and syrup in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture in to 6 equal portions and form the portions into patties to fit the rolls. Brush the grill rack with oil. Dip the patties in to the reserved sauce and place on the rack, cover, and grill 4 to 5 minutes on each side basting frequently with the reserved sauce. When burgers are almost done, take the rolls and place cut side down on the outer edges of the rack to toast lightly. To assemble the burgers, spread a generous amount of the mango spread on the cut side of the tops of the toasted rolls. Place several slices of purple onion on top of the spread. On each roll bottom, place a patty and then top with 1 or 2 grilled pineapple slices. Add the roll tops and serve.