Tropical Fruit Burger with Tropical Sauce

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.


Tropical Sauce
1/4 cup Blasamic Vinegar
1/4 cup Sutter Home Sauvignon Blanc
1 mango (seeded and chopped fine leaving some small chunks) 1/2 cup crushed pineapple with juice
1 tbsp. brown sugar
1/4 tsp. coriander
2 lbs ground chuck
1 tbs. brown sugar
2 tsp. salt
1/4 tsp. ground cumin
1/2 tsp. coriander
1/2 tsp ground red pepper
1/4 cup Sutter Home Sauvignon Blanc
1 mango (seeded and chopped fine, leaving some small chunks)
2 eggs (beaten slightly)
2/3 cup plain dry bread crumbs
Vegetable oil for brushing on the grill rack
6 (4 1/2 inch) white hamburger buns
6 romaine lettuce leaves
6 (1/4 inch thick) large tomato slices



Prepare a medium hot fire in a charcoal grill with cover or preheat a gas grill to medium high. To make sauce, combine balsamic vinegar, Sauvignon Blanc, mango, pineapple, brown sugar and coriander in small oven proof pan. Mix well and place on outer grill. Heat until sugar is melted stirring occasionally. Set aside To make patties, combine chuck, brown sugar, salt, cumin, corander, red pepper, Sauvignon Blanc, eggs and bread crumbs in a large bowl, handling the meat as little as possible to avoid compacting and mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns. When the grill is ready, brush the gril rack with vegetable oil and place th patties on the rack, cover and cook 5 to 7 minutes on each side for medium. When patties are cooked, remove from the grill, stacking to keep warm. Place buns, cut side down on the out edges of the grill rack to toast lightly. To assemble the burger, spread a generous amount of the tropical sauce over the cut side of the bottom bun, place burgers, tropical sauce, lettuce leaves, tomatoes, add roll tops and serve. Makes 6 burgers