Spicy King Salmon Burger with Mango

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Mascarpone/Pepper Mixture:
½ cup mascarpone cheese at room temperature
1 tablespoon Sutter Home Sauvignon Blanc
zest from 1 lime (reserve lime for mango below)
3/4 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
3 medium-size jalapeno peppers chopped finely (heaping 1/3 cup) ¾ red bell pepper chopped finely (3/4 cup)
1 1/2 pounds trimmed skinless king salmon fillets
2/3 cup garden shrimp (preferably ½” to 5/8” in size)
½ cup whole wheat chex cereal crushed or processed into medium crumbs plus additional if needed
Mascarpone/Pepper mixture (listed above)
Spread for buns:
¾ cup mascarpone cheese at room temperature
1 tablespoon Sutter Home Sauvignon Blanc
l ¼ cup chopped cilantro
Vegetable oil, for brushing the grill rack,
6 onion rolls
1 ripe mango peeled and cut lengthwise into ¼” slices
1 lime, cut in half, for rubbing on cut mango slices
6 washed and dried Butter lettuce leaves



To make the Mascarpone/Pepper Mixture, combine the mascarpone and wine in a bowl and blend until smooth. Then add the lime zest, sea salt, pepper, chopped jalapeno and chopped red bell pepper and mix until ingredients are distributed evenly. To make the patties, remove and discard the pin bones from the salmon and chop the fish into 1-inch pieces before placing in food processor and pulsing 4 times briefly. Transfer to a large bowl. Add the shrimp, crushed chex, and marscapone/pepper mixture. Fold the mixture together until thoroughly combined. If the mixture seems too wet to hold together, add a tablespoon or two more of the crushed chex. Form the mixture into 6 equal patties that are about 3/4 to 1 inch thick. Place the formed patties onto a clean plate, and refrigerate for 30 minutes. To make spread for the buns, combine mascarpone, Savignon Blanc and chopped cilantro, and mix until only roughly blended. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. (You should be able to hold your hand about 5 inches above the rack for no more than 4 seconds.) Brush the grill rack with oil, and grill patties about 3 minutes per side or until cooked through. While the patties are cooking, place the buns around the edges of the grill, cut sides down, and toast just until colored. After cutting mango into slices rub with cut side of lime, and set aside for assembly. To assemble the burgers, spread 2-3 tablespoons of the mascarpone/cilantro mixture on the top side of each bun bottom. Place a mango slice on the bottom half of the bun, then place the pattie, and last the lettuce leaf. Enjoy! Makes 6 burgers