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Spicy Southwestern Stuffed Burgers with Mango Chipotle Mayo

The cuisine of New Mexico is an interesting blend of three different cultures: Native American, Mexican and European. It's this nation's oldest culinary heritage which can be traced back to the Anasazi, or "ancient ones," who were the ancestors of the Rio Grande Pueblo Indians. These burgers boast this influence as shown by the use of garlic, cilantro, chipotle peppers, adobo sauce, cumin, chili powder and Jack cheese. The mango although not a Southwestern staple, adds just enough "sweet" to offset the fire.


- Burgers
2 tablespoons fresh cilantro finely chopped
2 garlic cloves - minced
1 tsp cumin
1 tsp of chili powder
1 tsp of Worcestershire sauce
1 tsp Salt
1 ½ lbs coarse ground fresh chuck
Freshly ground pepper
4 oz of Pepper Jack Cheese – cubed.
One loaf olive bread – cut into hearty 1 ½ “ slices
2 Plum tomatoes cut into slices.
6 red leaf lettuce leaves
Colavita Olive Oil – for brushing on grill & sautéing onion Ingredients - For Mango Chipotle Mayo
1 cup mayonaise
2 ripe mangoes, peeled, pitted, and coarsely chopped
1 chipotle peppers in adobo sauce, mashed & drained.
2 tablespoons of Grey Poupon Dijon Mustard


Prepare medium-hot fire in a charcoal grill with a cover, or preheat gas grill to medium. To make mayonnaise combine mayonnaise and mustard stirring until well combined. Add chipotle and mango and blend (in blender or food processor) until smooth. Set aside. To make the burgers, in a large mixing bowl combine cilantro, minced garlic, cumin and chili powder with Worcestershire Sauce, salt and pepper and mix well. Now begin adding in the meat a handful at a time until well combined adding the salt and pepper as you go along. Shape into 6 patties and then push the cheese cube into the center of the burger, reforming burger lightly to seal in the cheese. Brush grille rack with olive oil. Place burgers on the rack and close the cover. Cook for about 5 minutes on each side, turning once for medium-rare burgers. When the burgers have been turned and are almost done, place slices of olive bread on the top rack (gas grill) or outer edges (charcoal grill) to toast them lightly. Remove bread from the grill and garnish 6 pieces with a red lettuce leaf. Place burger on top of lettuce and a slice of tomato on top of the burger. Slather other 6 slices with Mango Chipotle Mayo, top the burgers and serve.


Although I live in Massachusetts, I spend a good deal of time in Santa Fe. I am fascinated with the mixed, colorful cultures and history of its people. In addition to enjoying cooking and trying new things, I like learning about the foods and spices. As someone who does not eat red meat, I cannot personally tell you what these taste like. However, I love to cook for my friends and I get many requests for my Spicy Santa Fe Stuffed Burgers with Mango Chipotle Mayo. Enjoy!