Wine Varietal: Zinfandel
1/2 cup mayonnaise
1 tablespoon dijon mustard
2 teaspoons lime juice
1 teaspoon honey
1 teaspoon ancho chile powder
Fresh Mango and Avocado Salsa:
1 1/2 cups diced fresh mango
3/4 cup diced Hass avocado
3/4 cup diced red bell pepper
1 medium jalapeno chile pepper, seeded and minced
2 tablespoons chopped fresh cilantro
2 tablespoons minced sweet onion
2 tablespoons packed light brown sugar
2 teaspoons ancho chile powder
1 teaspoon smoked sweet paprika
1 teaspoon dry mustard
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
2 pounds ground pork
1/3 cup grated sweet onion
vegetable oil to brush on grill rack
6 bakery style corn-dusted or plain kaiser rolls, split
3 cups baby arugula greens
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, paprika, mustard, salt, and pepper together in a small mixing bowl and set aside.
Place pork, 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 rub remaining spice mixture evenly and completely to edges on 1 side of each patty, gently pressing spices into patties to adhere. Let sit for 10 minutes.
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 to preference.
Place rolls on grill rack to toast during last 2-3 minutes of cooking patties.
To serve, spread 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