Ancho Chile Rubbed Angus Burgers Zesty with Southwest Sauce and Mango Tango Salsa

Wine Varietal: White Zinfandel

Tags: ,

Ingredients:

Southwest Sauce:
1/2 cup mayonnaise
1 tablespoon dijon mustard
2 teaspoons freshly squeezed lime juice
1 teaspoon honey
1 teaspoon ancho chile powder
Mango Tango Salsa:
1 1/2 cups small diced fresh mango, Kent if available
3/4 cup small diced Hass avocado
3/4 cup small diced red bell pepper
1 medium jalapeno chile pepper, seeded and minced
3 tablespoons chopped fresh cilantro
2 tablespoons minced red onion
Ancho Chile Rubbed Angus Burgers:
2 tablespoons packed light brown sugar
1 tablespoon ancho chile powder
1 teaspoon dry mustard
1/2 teaspoon ground cumin
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
2 1/2 pounds ground angus beef chuck
1/3 cup grated onion
vegetable oil to brush on grill rack
6 bakery style corn-dusted or plain kaiser rolls, split
3 cups baby arugula greens

Instructions:

Heat a gas grill to medium high heat.
Combine mayonnaise, dijon mustard, lime juice, honey and ancho chile powder together in a small bowl and mix well. Keep cool until ready assemble burgers.
Toss mango, avocado, red bell pepper, jalapeno, cilantro and onion gently together in a small mixing bowl. Do not prepare salsa too far ahead of time so avocado does not brown.
Combine brown sugar, ancho chile powder, mustard, cumin, salt and pepper together in a small mixing bowl and set aside.
Place beef, onion and 1 tablespoon spice mixture in a medium mixing bowl and gently mix together, taking care not to compact meat. Form mixture into 6 equal patties. Generously press spice mixture evenly and completely to edges on 1 side of each patty, gently pressing spices into patties to adhere.
Brush grill rack with oil. Place patties on grill rack, spice side down. Cook for about 3-4 minutes or until crust forms, taking care not to burn spice crust. Turn patties over and cook additional 6-7 minutes or until done.
Place rolls on grill rack to toast during last 2-3 minutes of cooking patties.
To serve, spread southwest sauce on warm and toasted roll bottoms. Top each with a portion of arugula, a patty, a portion of salsa and warm roll tops. Serve.
Yield: 6 burgers