Vietnamese Mango Burner Wrap

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


Olive oil for grill
1 1/4lb. Ground Pork
3/4 lb. Ground Turkey
2T. Fresh Ginger (Grated)
1 fresh stalk of lemongrass, minced
1 t. minced garlic
3 green onions thinly sliced with greens
1t. salt
Mango Nuac Chaum:
2 lg. mangoes, diced
1/2 c. cilanto, chopped, stems removed
1/4 c. fresh lime juice
1 sm. clove garlic, minced
1 1/2 t. fish sauce
1 t. crushed red pepper flakes
1/4 cup chopped dry roasted cashews
6 lg wheat tortillas
Iceberg lettuce
Hoisin Sauce



Patties: Mix pork, turkey, ginger,lemongrass, garlic, green onion, and salt together. Make 6 equal sized patties. Mango Nuac Chaum: Mix mango, cilantro,lime juice, garlic, fish sauce and crushed red pepper in a bowl. Chop cashews. Wrap tortillas in alluminum foil. Brush grill with olive oil and preheat to Med. High. Grill Patties 4-5 minutes turning once and cooking 4 minutes more. Place tortillas wrapped in foil on top rack of grill when burgers are flipped. Remove burgers and tortillas from grill. To Assemble: Place a tortilla down and spread with Hoisin Sauce, place a large leaf of iceberg lettuce next, then place patty in a quarter of the tortilla, spoon two heaping tablespoons of Mango Nuac Chaum on top of patty and sprinkle with cashews. Fold tortilla in half and then in half again around the quarter where the patty is. Enjoy.