Spicy mango Pollo buger with South Beach Salsa

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


For Burger:
1 c. chopped mango
½ c. chopped Vidalia onion
½ c. soy sauce
2 tbsp. Fresh grated ginger
4 tbsp. dark brown sugar
4 large garlic cloves
1 ½ tsp. fresh ground black pepper
2 tsp. allspice
2 tsp. dried thyme
2 medium habanero chiles, seeded
2# ground chicken
½ c. panko breadcrumbs
For Salsa:
2/3 c. finely diced mango
½ c. minced Vidalia onion
3 tbsp. fresh lime juice
1 tsp. fresh grated ginger
¼ tsp. fresh ground black pepper
2 tbsp. minced flatleaf parsley
1 large vine-ripe tomato, seeded and diced
Nonstick Grill spray
6 ciabatta-style rolls, split



For Burger: In bowl of food processor, mix 1 c. mango, ½ c. Vidalia onion, soy sauce, 2 tbsp. ginger, brown sugar, garlic cloves, 1 ½ tsp. black pepper, allspice, thyme, and habaneros. Process until it forms a thick paste. In a large work bowl, mix this paste with the ground chicken and panko. Cover and set aside in refrigerator for at least 1 hour to marinate. For Salsa: In small bowl, combine 2/3 c. mango, ½ c. Vidalia onion, lime juice, 1 tsp. ginger, ¼ tsp. pepper, parsley and tomato. Cover and refrigerate until ready to use. One hour before serving time, prepare a charcoal grill with a medium high heat on one side, and a medium heat on the other side. Spray grill grates with Pam for grilling before placing on grill. Form burger meat into 6 large patties. When grill is hot, place over med. high heat for 4 minutes. Flip and move patties to medium heat, close lid and cook for about 6-10 minutes, for medium rare to med. well burgers. Set burgers aside on a platter. Place rolls, cut side down, over med. high heat for 1 ½ minutes. To assemble, place 1 patty on bottom half of a roll, top with a large spoonful of salsa, and finish with bun top. Serve immediately.