Zesty Lime-Cilantro Burgers with Passion Fruit Pico de Gallo

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


Passion Fruit Pico de Gallo:
1 cup diced fresh passion fruit
1 avocado, peeled, seeded and diced
1 teaspoon minced garlic
2 teaspoons minced fresh ginger
1/2 cup diced red onion
1 jalapeno pepper, seeds removed and finely diced
Juice of 1/2 lime
2 1/2 lbs. freshly ground beef chuck
1/4 cup finely chopped green onions
2 tablespoons finely chopped fresh basil
1 teaspoon freshly grated lime zest
1/2 cup finely chopped fresh cilantro
2 teaspoons kosher salt
2 tablespoons Grey Poupon Dijon Mustard
Oil to brush the grill rack
1 cup shredded iceberg lettuce
6 sesame seed topped Kaiser rolls



Preheat a gas grill to medium-high heat. To make the pico de gallo, combine in a medium sized bowl the passion fruit, avocado, garlic, ginger, red onion, jalapeno pepper and the lime juice, stir until combined. Cover with plastic wrap. To make the patties, combine in a large bowl the ground beef, green onions, basil, lime zest cilantro, salt and Grey Poupon Dijon Mustard. Gently combine the ingredients. Form the meat into 6 equal sized patties, shaped to fit the rolls. Lightly brush the grill rack with the oil. Place the patties on the grill rack and grill in a covered grill 4 minutes. Using a spatula flip the patties and cook an additional 4-5 minutes in a closed grill for medium. During the last few minutes of grilling, arrange the rolls cut side down around the edges of the grill to lightly toast. To assemble burgers, place one patty on the bottom half of each toasted roll. Top with the shredded lettuce, evenly dividing. Spoon a generous portion of the pico de gallo on top of the lettuce and top with the remaining bun halves. Makes 6 burgers