Wine Varietal: Chenin Blanc
1 1/4 cups small diced fresh mango, Kent preferred
3/4 cup small diced ripe Hass avocado
1/2 cup small diced red bell pepper
2 tablespoons minced red onion
2 tablespoons chopped fresh mint
2 tablespoons canola oil plus extra to wipe on grill rack
3/4 cup diced sweet onion
1 medium jalapeno chile pepper, seeded and minced
2 tablespoons grated fresh ginger
1 tablespoons finely minced garlic
2 1/2 pounds ground beef chuck
2 1/2 tablespoons soy sauce
2 tablespoons Caribbean jerk seasoning
1/2 teaspoon crushed red pepper
6 bakery style corn dusted or regular kaiser rolls, split
3 tablespoons melted butter
6 ounces mild spreadable goat cheese
3 cups baby arugula leaves
Heat a gas grill to medium high heat.
Combine mango, avocado, red bell pepper, onion and mint together in a medium mixing bowl to make salsa. Do not make too far in advance to avoid browning of avocado.
Place oil in a large heat safe fire proof skillet and place on grill rack. Add onion and cook 4-5 minutes until softened and starting to turn golden. Add jalapeno and saute for 2 minutes. Add ginger and garlic and saute for 1 minute. Remove and let cool slightly.
Place ground beef, onion mixture, soy sauce, jerk seasoning, and crushed red pepper in a large mixing bowl and mix well, taking care not to compact meat. Divide mixture and make 6 equal patties. Wipe grill rack with oil. Place patties on rack and cook 10-12 minutes, or until done to preference, turning once. Brush cut sides of rolls with butter and place on grill rack to toast and warm during last few minutes of cooking burgers.
To assemble burgers, spread goat cheese on warm roll bottoms. Top each with a portion of arugula, a patty, a portion of salsa, and roll tops. Serve immediately.
Yield: 6 burgers