Wine Varietal: Merlot
Being a Yankee transplant to Florida with its warmer temperatures, I have adapted my recipe for my favorite winter comfort food, meatloaf, and made into a delicious American local Florida cheeseburger by using the mangoes from my neighbors tree. I grill these when we all get together for BBQ potlucks.
1/4 cup Sutter Home Merlot Wine
1 ripe Mango, peeled & pitted
1 1/2 cups Ketchup
2 tablespoons Spicy Brown Mustard
2 teaspoons ground Cinnamon
1/4 teaspoon ground Ginger
1/4 teaspoon ground Nutmeg
1/4 teaspoon ground Cloves
3/4 cup Spiced-Mango Sauce
1/2 cup Seasoned Bread Crumbs
2 pounds Ground Chuck
1 cup Onion, finely chopped
1 cup Celery, finely chopped
1 Egg, beaten
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
6 slices Sharp Cheddar Cheese
6 Green-Leaf Lettuce Leaves
6 large slices of Tomato
6 Sesame Seeded Kaiser Rolls, split
PAM Grilling No-Stick Cooking Spray
Preheat gas grill to medium-high heat.
In a blender place the Merlot wine, mango, ketchup, mustard, cinnamon, ginger, nutmeg and cloves and blend until smooth. Take 3/4 cup of the spiced-mango sauce and place in a large bowl. Place remaining sauce in a small saucepan for heating on the grill.
Mix the seasoned bread crumbs into the bowl with the spiced-mango sauce to moisten. Add in the ground chuck, onion, celery, egg, salt and pepper. Mix and form into 6 burgers.
Spray grill with no-stick spray. Place burgers on grill, along with the pan of remaining sauce. Stir sauce occasionally as it heats up. For medium cooked burgers, grill 5-7 minutes before flipping and cooking another 5-7 minutes. Place the cheddar cheese slices on the burgers and the buns on the grill, to toast, during the last couple minutes of grilling.
To assemble the burgers, use a spoon to spread bun tops and bottoms with the spiced-mango sauce. Place burger on bun bottom, top with lettuce and tomato, add bun tops and serve.