Yellow Rose of Texas, Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Mango Salsa:
Juice of ½ lime
1 minced jalapeno pepper
1 minced Anaheim pepper
1/4 minced red onion
1 ripe mango
2 ½ lbs 80/20 ground beef
1 egg
1 tbl Colavita Extra Virgin Olive Oil
1 tsp Grey Poupon Dijon Mustard
1 tbl kosher salt
1 tlb coarse ground black pepper
Olive oil, for brushing the grill rack
6 honey wheat burger buns butter for toasting buns
sliced Monterey Jack Cheese
3 cups shredded cabbage



Directions Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill to medium-high. To make the mango salsa, peel 1 ripe mango and puree the mango in a blender. Place mango puree in a bowl and combine juice of ½ lime, minced jalapeno pepper, minced Anaheim pepper, 1/4 minced red onion. Refrigerate until serving. To make the patties, combine the beef, egg, Colavita Extra Virgin Olive Oil, Grey Poupon Dejon Mustard, kosher salt, and coarse ground black pepper 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 buns. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 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, place sliced Monterey Jack cheese on burgers and carefully place lightly buttered buns, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, place a generous amount of the mango salsa over the top half of the hamburger bun. On each hamburger bun bottom, place 1/2 cup of the shredded cabbage, and a cooked hamburger patty. Add the roll tops and serve. Makes 6 burgers