RECIPES: Recipe Details
Ancho Chile Rubbed Angus Burgers Zesty with Southwest Sauce and Mango Tango Salsa
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
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
This bold burger brings the best in explosive southwest flavors together. With the perfect blend of flavors, textures, and colors- it combines sweet, heat, hot and cold together in an especially satisfying and delicious burger. I chose to pair this burger with Sutter Home White Zinfandel because the sweetness of the wine balances the fire in the burger, but most of all, it is my all time favorite wine and that makes it the perfect pairing for this fabulous burger! Enjoy!