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Spicy Mango-Peach Salsa Burger with Roasted Garlic-Lime and Cilantro Mayonnaise

For as long as I can remember, I've been a guinea pig for my mother's cooking. Every Thanksgiving and at least 3 nights a weeks, she would "experiment" on me with an array of recipes from fat free fried chicken, to gazpacho Jello. Sounds great right? But in spite of that, she came up with some really great recipes and ideas that later, around 17, sparked my interest in creating great foods. From then on I watched cooking shows, read books, looked things up on the internet, and tried to absorb as much as I could on the subject. As I began to understand, ideas would strike me, and I would run with them. Whether they were good or bad I would try to make them great. In a way, my mother inspired me to believe that I could create anything. And since then, creating new and interesting recipes for my friends and family to enjoy, is the greatest feeling in the world.


Basting Sauce
1/4 cup Sutter Home Zinfandel
1/4 cup Star Red Wine Vinegar
1/2 cup Worchestershire Sauce
2 tbsp Colavita Extra Virgin Olive Oil
4 Garlic Cloves, Minced
1 tsp Kosher Salt
1 tsp Black Pepper
Garlic-Lime & Cilantro Mayonnaise
6 Large Garlic Cloves, Roasted
Juice of 2 Limes
1/3 cup Cilantro, Chopped
1/2 tsp Kosher Salt
1 cup Mayonnaise
1 1/2 lb Ground Chuck, 27% fat content
4 Garlic Cloves, Finely Chopped
2 tsp Cayenne Pepper
2 tsp Paprika
2 tsp Kosher Salt
1/2 tsp Black Pepper
Vegetable Oil, For Brushing the Grill Racks
6 Ciabatta Rolls, sliced
1 Head Butterleaf Lettuce, Leaves Pulled And Washed
2 cups Mango Peach Salsa, Excess Liquid Drained


Preheat gas grill to medium-high To make basting sauce, combine zinfandel, red wine vinegar, worchestershire sauce, extra virgin olive oil, garlic, salt and black pepper into a large measuring cup. Wisk thoroughly and allow to sit at room temperature until used. To make garlic-lime and Cilantro mayonnaise, place 6 large garlic cloves, in shell, onto the grill and allow to roast until soft and fragrant, about 10-15 minutes. Once soft, remove from grill, peel and combine, in a food processor, with lime juice, citantro, salt and mayonnaise. Puree until smooth, then remove from processor, place in a small bowl and refrigerate until called for. To make patties, combine ground beef, garlic, cayenne pepper, paprika, salt, and black pepper. Mix ingredients well, but gently, to avoid compacting the meat. Divide meat mixture into 6 equal portions, approximately 4 ounces each, and shape portions into patties large enough to fit the rolls. Brush grill racks with vegetable oil. Place patties on rack and immediately brush with basting sauce. Cover and grill until patties are browned on bottom, approximately 3 to 4 minutes. Once browned, baste again, then turn over, baste other side, cover and continue to grill for about 4 more minutes to achieve medium done. During the last few mintues, place ciabatta rolls, cut side down onto grill . Allow to toast until golden brown, then remove. Then baste both sides of patties once more, and promptly remove. To assemble burgers, spread a generous amount of garlic-lime and cilantro mayonnaise on the cut side of both halves of the roll. On the top half of the roll, place 2-3 butterleaf lettuce leaves, 1/3 cup of mango peach salsa and a pattie. Then cover with bottom half of roll, flip, plate and serve. Makes 6 burgers Kevin Wells, Prescott Valley, Arizona


If Ciabatta Rolls are unavailable, substitute with 2 Ciabatta Loafs, sliced in half and cut into equal portions large enough to fit 4 ounce patties.