Tropical Salmon 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.


3 large Vidalia onions, thinly sliced
1 tablespoon vegetable oil
1 cup Sutter Home Sauvignon Blanc
30 oz fresh salmon filets, finely minced with skin and bones removed
1 lb uncooked maple flavored bacon, cut into small pieces
2 eggs
1 cup bread crumbs
1/4 cup fresh chopped parsley
1 tsp salt 3 cups fresh diced mango
2/3 cup mayonnaise
1 tablespoon dark brown sugar
2 tablespoon fresh minced ginger
1 lime, zested
6 Kaiser rolls
Fresh Arugula, 24-30 leafs
Vegetable oil, for brushing on the grill rack



Prepare a medium-hot fire in a charcoal grill with a cover. To make the caramelized onions, heat the vegetable oil in a 12-inch nonstick, fire-proof skillet, and place on grill rack. Add the onions. Cook for 5-10 minutes, stirring frequently, until the onions begin to soften and take on a golden color. Add the S Blanc and let simmer, stirring occasionally, until most of the liquid has evaporated and the onions are caramelized. Remove the pan from the grill and set aside To make the mango mayonnaise, combine the mango, mayonnaise, brown sugar, ginger, and lime zest in a medium bowl. Stir until the mango pieces are evenly coated. Store in a cool place until ready to serve. To make the patties, place bacon in a 12-inch nonstick, fire-proof skillet, and place on the grill rack. Cook until slightly crisp. Pour grease into a bowl and reserve. Combine the salmon, bacon, 3 tablespoons of the reserved grease, eggs, bread crumbs, parsley, and salt in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 3-4 minutes on each side. When the patties are cooked, remove from the grill, stacking to keep warm. With a pastry brush, brush the cut-side of the rolls with the remaining bacon grease. Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly. To assemble the burgers, place a layer (4-5 leafs) of arugula on each of the bottom halves of the Kaiser rolls. Next put ½ cup of the mango mayonnaise on each, followed by the salmon patty. Evenly disperse the caramelized onion mixture on the roll tops. Add the roll tops and serve. Makes 6 burgers