Strawberry-Mango Peppercorn Burgers

Pairs well with:


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


Strawberry Mayonnaise

1 cup Strawberry yogurt
½ cup Mayonnaise

Peppercorn Coating

¼ cup of peppercorn mélange, coarsely ground
1/8 cup of sea salt
4 tablespoons sugar
The zest of 1 Orange


8-10 cloves garlic
1-2 teaspoons of olive oil
½ teaspoon of salt
2 pounds ground beef (at least 20% fat)
2 teaspoon minced onion
1 tablespoon fresh chopped sage
½ tablespoon fresh chopped rosemary
½ teaspoon red pepper flakes
¼ teaspoon black pepper
¼ teaspoon apple pie spice
½ teaspoon of Worcestershire sauce
¼ cup of honey
½ cup Corona beer

Caramelized Onions

1-2 tablespoons margarine
1 large Vidalia onion, sliced
1/8 cup Corona Beer
1-2 tablespoon brown sugar

Cherry Tomatoes (at least 3 per burger)
Olive Oil for coating tomatoes and brushing grill rack
4 tablespoons butter
2 tablespoons brown sugar
6-12 Mango slices
6 Kaiser Rolls, split in half
6 lettuce leaves


Prepare a gas grill to medium high heat.

To make strawberry mayonnaise: combine the yogurt and mayonnaise until thoroughly combined. Set aside for later use.

To make peppercorn coating: combine peppercorns, salt, sugar, and orange zest and empty mixture into a shallow sheet pan.

To make patties: coat the garlic cloves in the oil and enclose them in a foil packet. Place the packet onto the grill. Allow the cloves to roast for 10-15 minutes or until golden and tender. Once the garlic is roasted, combine the garlic and the salt, mashing until a paste forms. Combine the ground beef, garlic paste, minced onion, sage, rosemary, red pepper, black pepper, apple pie spice, Worcestshire sauce, and honey. Slowly, add in the beer being careful not to over mix. Set aside to let meat rest for at least 10 minutes. Then, divide mixture into 6 equal portions and form the portions into patties. Lightly coat each patty with the peppercorn coating.

To make caramelized onions: In a saucepan, melt the margarine. Then add in the onion slices and brown sugar. Stir until the onions are coated with the sugar mixture. When the onions have begun to soften, add in the beer. Continue to cook until the onions have finished caramelizing and the liquid has cooked down.

Coat the tomatoes in oil and enclose them in a foil packet. Place the packet on the back of the grill and allow the tomatoes to roast about 10-15 minutes or until they burst. Quickly melt 4 tablespoons of butter in a saucepan and combine it with 2 tablespoons of brown sugar.

Brush the grill surface with olive oil. Place the patties on the grill making sure they do not touch. Cover and allow the patties to cook for 4-5 minutes before turning.

While the burgers are cooking on the second side, place the mango slices onto the grill surface basing them with the butter and sugar mixture. Allow them to cook for 1-2 minutes on each side or until the y start to caramelize slightly. Remove the mango slices from the grill and mix them with the caramelized onions.

Place the rolls on the grill, cut side down, to toast lightly.

To serve burgers, spread each cut half of the rolls with the mayonnaise mixture. Top the roll bottoms with a lettuce leaf, cherry tomatoes, a patty, and the caramelized onion and mangos. Then, add the roll tops.