Speedy Mango Salsa Burger

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


2 pounds ground chuck
1 pound ground sirloin
1 lg portobello mushroom top, finely chopped
1-1/2 tablespoons soy sauce
ground black pepper to taste
2 large very ripe mangoes, seeded, peeled and chopped in 1/4 in cubes
1 quart prepared pico de gallo
1 tablespoons lime juice
2 large, ripe avocados seeded, peeled and sliced
6 slices swiss cheese
6 soft Kaiser buns (or other)



Prepare grill, preheating to 350 degrees F.

Combine chuck, sirloin, mushroom, soy sauce and black pepper, using hands to mix. Form into 6 equal patties, approximately 1/2-3/4″ thick. Cover with plastic wrap and set aside.

In a large bowl, combine diced mango, prepared pico de gallo and lime juice. Remove 1-1/2 cups of mixture to blender container or straight sided container. Using blender or hand-held blender, process salsa until smooth but not pureed. Set aside.

When grill is ready, use a spoon or brush to coat one side of patties with processed salsa. Place this side down on grill. Coat other side (now the top) of the patties with more processed salsa. Discard remaining processed salsa due to possible contamination. Cook burgers to desired doneness. (Approximately 5 minutes on each side for medium doneness.)

During last 2 minutes of cooking, arrange avocado slices on top of patties. Cover each patty with one slice swiss cheese. Cheese will melt securing avocados to patties.

During last 30 seconds of cooking, place buns, cut side down on grill, just to heat through. Remove bun bottoms to platter. Top with patties. Remove bun tops to prevent burning.

Top each burger with 1-2 tablespoons of the remaining mango salsa. Place bun tops and secure with picks if desired.

Time to eat!