Zesty Florida Grouper Burger with Grilled Mango Sauce and Key Lime Flavored Red Onion-Cucumber Relish

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.

This is the best tasting local Burger because it incorporates the best tasting wild fish of Florida Waters with Florida’s best tasting citrus and fruit flavors along with local favorate seasonings.



2 Scotch Bonnet Hot Peppers, seeds removed and chopped
1/2 tablespoon fresh Thyme Leaves
1/2 tablespoon fresh Tarragon Leaves
1 1/2 pounds of fresh, skinless and boneless Florida Grouper fillets, cut into small pieces
1/2 cup chopped green onions
2 teaspoons kosher salt
1/4 teaspoon ground black pepper
2 tablespoons of olive oil
1 teaspoon lemon Zest
2 teaspoons fresh lemon juice
1 egg white, lightly beaten
1/2 cup Panko breadcrumbs

Grilled Mango Sauce:

2 semi-ripe Mangoes
Oil spray
1 Jalapeno, seeded and chopped
1/2 cup fresh cilantro leaves
1/2 teaspoon kosher salt


2 cups of thinly sliced red onions
1cup matchsticks of English Cucumber
2 tablespoon of fresh Key Lime juice
1/2 teaspoon kosher salt
1/4 teaspoon ground cayenne pepper

1/2 cup olive oil for brushing on the grill racks and buns

6 Good quality Hamburger buns, Split
6 lettuce leaves, large enough to cover the buns


Combine Scotch Bonnet, thyme and tarragon leaves in a food processor with a chopping blade. Pulse the food processor few times till they are coarsely chopped. Add fish pieces and pulse few more times. Then add green onions, salt, black pepper, olive oil, lemon zest and lemon juice. Pulse few more times till all the ingredients are well bended and fish is finely chopped. Transfer to a medium size bowl. Fold in egg white and Panko breadcrumbs. Mix well using a fork. Divide the mixture into six equal parts and make patties, about 4 inches in diameter and ½ inch thick, using oiled hands, if required. Set aside in the refrigerator or in an icebox.

Preheat the grill to medium heat.

With a sharp knife, slice the sides of the mangoes as close to the seed as possible. Discard the seeds. Spray the cut sides of the mango slices with oil. Place the slices over the grill, cut side facing down. Grill, covered for 4-5 minutes till they begin to soften. Remove from the grill and let cool for few minutes. Scoop out the grilled mango pulp and transfer to a food processor. Add Jalapeno, Cilantro and salt. Process for few minutes with a metal blade, till well bended. This will result in about a cup and a half of the grilled mango sauce. Transfer to a bowl.

To make relish, combine onions, cucumber, Key limejuice, salt and cayenne pepper in a medium glass bowl. Mix well, Cover with plastic wrap and set aside.

Brush oil on the racks of the grill. Place patties on grill and cover. Grill for 3-4 minutes. Turn the patties over and cover. Cook for few more minutes till they turn opaque white. While patties are being cooked, oil the cut side of the buns. Place the buns, cut side down, on the outer edges of the grill rack to toast lightly during the last few minutes of grilling.

To assemble burgers, place lettuce leaves on toasted side of each of the bottom buns. Spread about 2 tablespoons of mango sauce on the lettuce. Then place the patties over the sauce, followed by generous amount of relish. Place the top buns with toasted side down and serve.