Spicy Southwestern Stuffed Burgers with Mango Chipotle Mayo

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


– Burgers
2 tablespoons fresh cilantro finely chopped
2 garlic cloves – minced
1 tsp cumin
1 tsp of chili powder
1 tsp of Worcestershire sauce
1 tsp Salt
1 ½ lbs coarse ground fresh chuck
Freshly ground pepper
4 oz of Pepper Jack Cheese – cubed.
One loaf olive bread – cut into hearty 1 ½ “ slices
2 Plum tomatoes cut into slices.
6 red leaf lettuce leaves
Colavita Olive Oil – for brushing on grill & sautéing onion Ingredients – For Mango Chipotle Mayo
1 cup mayonaise
2 ripe mangoes, peeled, pitted, and coarsely chopped
1 chipotle peppers in adobo sauce, mashed & drained.
2 tablespoons of Grey Poupon Dijon Mustard



Prepare medium-hot fire in a charcoal grill with a cover, or preheat gas grill to medium. To make mayonnaise combine mayonnaise and mustard stirring until well combined. Add chipotle and mango and blend (in blender or food processor) until smooth. Set aside. To make the burgers, in a large mixing bowl combine cilantro, minced garlic, cumin and chili powder with Worcestershire Sauce, salt and pepper and mix well. Now begin adding in the meat a handful at a time until well combined adding the salt and pepper as you go along. Shape into 6 patties and then push the cheese cube into the center of the burger, reforming burger lightly to seal in the cheese. Brush grille rack with olive oil. Place burgers on the rack and close the cover. Cook for about 5 minutes on each side, turning once for medium-rare burgers. When the burgers have been turned and are almost done, place slices of olive bread on the top rack (gas grill) or outer edges (charcoal grill) to toast them lightly. Remove bread from the grill and garnish 6 pieces with a red lettuce leaf. Place burger on top of lettuce and a slice of tomato on top of the burger. Slather other 6 slices with Mango Chipotle Mayo, top the burgers and serve.