Tropical Holiday Burger

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.


2 mangos
¼ cup vegetable oil
1 ½ cups cranberries
1 red onion, chopped
1 medium navel orange, seeded and chopped
2 jalapeno peppers, seeded and minced
3 tablespoons fresh minced ginger
2 cloves garlic, minced
3 tablespoons minced fresh mint
1 ½ teaspoon salt
2 pounds ground chuck
6 soft Kaiser rolls
3 tablespoons Dijon mustard
6 Romaine lettuce leaves
2 tomatoes (sliced to make 6 slices)
6 tablespoons mayonnaise



Preheat grill to medium high. Peel the mangos. Chop ½ of a mango and put in a medium bowl. Slice the remaining mangos; coat with 2 tablespoons vegetable oil, and set aside until ready to grill. Pulse the cranberries, onion, orange, jalapeno peppers, ginger, and garlic in a food processor until chopped and combined but not pureed. Add the cranberry mixture to the bowl of chopped mango and stir in the mint and ½ teaspoon salt. In a large bowl, gently combine the ground chuck with 1 ½ cups of the Spicy Tropical Cranberry Salsa, and remaining salt. Shape into 6 patties. Brush the grill rack with remaining vegetable oil. Place the patties on the rack, cover, and grill until browned on the bottoms, approximately 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, add the sliced mangos to grill and grill for 1 minute per side. Remove and set aside. Split the Kaiser rolls and carefully place the rolls, cut side down, on the out edges of the grill rack and toast slightly. To assemble the burger spread the Dijon on each bottom roll. Top each bottom with a lettuce leaf, tomato slice, and burger patty. Top the patty with equal portions of the remaining Spicy Tropical Cranberry Salsa and grilled mangos. Spread the mayonnaise on the roll top. Add the roll top to the burger and serve. Makes 6 burgers