CARIBBEAN MANGO SANGRIA BURGERS WITH JALAPENO MANGO SLAW AND TROPICAL CITRUS SAUCE

Ingredients:

TROPICAL CITRUS SAUCE:
1/2 cup mayonnaise
1/4 cup plain yogurt
2 tablespoons coconut milk
1 tablespoon fresh orange juice
1 teaspoon fresh lime juice
1 teaspoon fresh orange zest
1/4 cup fresh cilantro leaves
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

JALAPENO MANGO SLAW:
1/3 cup extra virgin olive oil
1/3 cup fresh lime juice
1 tablespoon honey
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 cups shredded green cabbage
1 cup fresh mango, finely chopped
2/3 cup red onion, quartered and thinly sliced
1 small fresh jalapeno; seeds & ribs removed, minced

PATTY:
1 1/2 pounds ground chicken
3/4 pound medium shrimp; peeled, deveined, & chopped
1/3 cup fresh mango, finely chopped
2 1/2 teaspoons Caribbean Jerk seasoning
1 teaspoon fresh orange zest
3 garlic cloves minced
1 large egg, lightly beaten
1/4 cup SUTTER HOME Sauvignon Blanc wine
1 1/2cup panko bread crumbs

Vegetable oil for grilling on rack
6 soft good quality bakery potato buns, split

Instructions:

Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high.

Prepare sauce by placing mayonnaise, yogurt, coconut milk, orange juice, 1 teaspoon lime juice, 1 teaspoon orange zest, cilantro, 1/8 teaspoon salt, and 1/8 teaspoon pepper in food processor and process until smooth. Cover and set aside or place in refrigerator until ready to assemble burgers.

In a large bowl, whisk together olive oil, 1/3 cup lime juice, honey, 1/4 teaspoon salt, and 1/8 teaspoon pepper until well combined. Stir in cabbage, 1 cup mango, red onion, and jalapeno until well combined. Cover and set aside or place in refrigerator until ready to assemble burgers.

In a large bowl, gently mix chicken, shrimp, 1/3 cup mango, Caribbean seasoning, 1 teaspoon orange zest, garlic, egg, and wine. Lightly mix in 1 cup of bread crumbs. Add more crumbs as needed until consistency can form patties. Form into 6 patties to fit buns, gently cover with plastic wrap and set aside.

Brush grill rack with vegetable oil. Place patties on rack, cover, and cook, turning once until cooked through about 5-6 minutes per side. During last 2 minutes of cooking, place rolls, cut side down, on outer edges of grill rack to toast lightly.

To assembler burgers, first drain off any excess liquid/dressing from slaw. Spread sauce over both cut sides of roll. Place a patty on each roll bottom, then top with slaw and tops of rolls.

Makes 6 burgers