Sweet MaMa Hab Burgers

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.


Habanero Mayonnaise
2 tablespoons Dijon Mustard
2 tablespoons honey
½ cup chopped fresh cilantro
1 teaspoon miced habanero chiles
1 cup prepared mayonnaise
1 ½ pounds ground sirloin
1 ½ tablespoon minced Jalapeno
3 large garlic cloves, minced
4 teaspoons turmeric
4 teaspoons Hungarian paprika
1 teaspoon salt
1 teaspoons ground black pepper
Olive Oil for brushing on the grill rack
6 (1/2-inch thick) Walla Walla Sweet (or available) onion slices
6 slices fresh mozzarella cheese
6 potato bread hamburger buns
3 cups chopped butter lettuce



Prepare a medium hot grill either via a bed of coals in a charcoal grill or on a gas grill. To make Mayonnaise, combine mayonnaise ingredients into food processor and pulse until mixed smoothly. Cover and refrigerate until needed. To make the patties, combine the ground sirloin, jalapeno, garlic, tumeric, paprika, salt and pepper in a large bowl. Fold gently until mixed. Do not over fold. Divide the mixture into 6 equal portions and for the portions into patties. When the grill is heated as stated above, brush the grill rack with olive oil lightly. Place the patties on the rack, cover and cook, turning once until done to preference, 5 to 7 minutes each side for medium. During the last few minutes place the potato buns, cut side down, on the outer edges of the grill to brown lightly. During the last minute of cooking place a slice of cheese on each burger. To assemble burgers, spread the mayonnaise over the cut sides of each bun. On each bottom, place two leaves lettuce, a patty and onion slice. Add but top and serve.