Sunburned Snapper Burgers with Miami Mayo and Tropical Salsa

Pairs well with:


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

Somebody say Sutter Home Gewurztraminer? Please, because I can’t! But sipping it is easy if you happen to be enjoying Sunburned Snapper Burgers,with Avocado & Mango Salsa and a Miami Mayo that hints at mint. The wine shows off a fruity side ready to take the bite out of the beautiful seasoned fresh Florida snapper patties that have a fun peppering of turtle beans. Four (nearly grown) kids and a mate say YES to this burger & Florida Colleges say YES to the 10K!


8 fresh key limes or 3 regular limes
1/3 cup peeled, diced Avocado (1/2 inch or smaller)
1/2 cup peeled, diced mango (1/2 inch or smaller)
1/3 cup finely chopped red onion
2 tablespoons thinly sliced and chopped fresh culantro leaves (use small tender leaves)*
1/4 teaspoon kosher salt, plus 1 & 1/4 teaspoons for burgers, DIVEDED
1/4 teaspoon fresh ground black pepper, plus 1 tablespoon for burgers, DIVEDED
3/4 cup quality Mayonnaise (I use Duke’s)
4 medium fresh mint leaves
7 tablespoons unsalted butter
1 & 1/2 teaspoons fresh pressed garlic
4 tablespoons blackened fish seasoning
6 soft medium-large sized quality bakery burger buns
1 & 1/2 lb fresh skinless snapper fillet, chopped into medium-small bits in food processor (small batches) or diced by hand-may substitute other white fish such as Sea Bass or Tilapia
1 large fresh egg, lightly beaten with fork in small bowl
1/2 cup seasoned, canned black turtle beans, drained (black beans)
1 & 1/2 tablespoons Sutter Home Gewurztraminer
1 & 1/2 teaspoons hot sauce (Tabasco type)
3/4 cup Panko bread crumbs
tablespoon cooking oil for grill


For Salsa: Place 3 teaspoons of the colored zest from limes into small mixing bowl. Squeeze in 4 tablespoons lime juice, toss with avocado, mango, onion, culantro, 1/4 teaspoon EACH salt and pepper. Cover and chill.
For Mayo: In small bowl of food processor, process mayonnaise, 2 tablespoons juice from the limes, and mint leaves for 30 seconds. Stir and pulse a few more times. Cover and chill.
For Burgers: Melt butter with the garlic in a small skillet over rack while grill heats, remove from heat. Spread/mix blackened seasoning and 1 tablespoon pepper together on a paper plate. Split buns and brush cut sides with about 3 tablespoons of the melted butter
In a medium bowl, with fork, lightly mix fish, egg, beans, wine, hot sauce, remaining 1 & 1/4 teaspoon salt and 2 tablespoons melted butter (get in most of the garlic) and 1 tablespoon of the Miami Mayo. Add half of Panko, let rest 5 minutes, add additional Panko if needed until a good consistency for forming. Form into 6 patties. Brush tops with the last of melted butter and dip top into the seasoning to coat top. Set aside at room temp. When grill has preheated to medium-high. Brush grill with one tablespoon oil. Place patties on rack , about 5 inches over heat and close cover. Cook about 6 minutes, until just opaque inside, turning once. Meanwhile grill buns until golden. To serve: Spread both sides of buns with Miami Mayo. Place burger on bottom bun seasoned side up, top with a portion of the Mango/Avocado salsa. Cover with top bun. Serves 6. * Or cilantro.