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Mango Tango

Mango Tango

Wine Varietal:

Ingredients

  • BURGER INGREDIENTS
  • 1 pound ground beef chuck
  • 1/2 pound ground beef sirloin
  • 1/2 Cup Korean barbeque sauce
  • ORIENTAL COLESLAW
  • 2 Cups shredded
  • Chinese cabbage
  • 1/2 Cup shredded red cabbage
  • 1/2 Cup shredded carrots
  • 1 Cup diced mango
  • 1/4 Cup rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame seed oil
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon candied
  • ginger, diced
  • SWEET CHILI MAYO
  • 1/2 Cup mayonnaise
  • 5 tablespoons sweet chili sauce
  • 2 tablespoons lime juice
  • 2 Teaspoons lime zest
  • TOPPINGS
  • 4 mangoes
  • 2 scallions
  • 6 sesame seed buns
  • 6 tablespoons olive oil

Instructions

  • In a large bowl combine burger ingredients. Make 6 mounds of mixture into 4 ounces each. DO NOT OVERWORK. Form into patties and refrigerate. Dice 1 mango, shred cabbages and carrots for coleslaw and in a medium bowl combine all coleslaw ingredients, refrigerate.
  • In a small bowl combine the sweet chili mayo ingredients, refrigerate. Preheat grill on high, cover and heat until hot, about 20 minutes. Peel, pit and slice 3 mangoes into 1/4 inch thick slices. Place patties on grill uncovered 3 minutes, turn burger 1/4 turn for nice grill marks for 1 minute. Flip patties and continue cooking until internal temperature is 135 degrees F. Grill 6 mango slices and brush buns with olive oil and grill to a nice golden brown.
  • BUILDING YOUR BURGER
  • On top and bottom bun spread 1 tablespoon on each of sweet chili mayo. Put patty on bottom bun next, top with 1 tablespoon scallions. Next put 1/2 Cup coleslaw and place a grilled mango slice, then top bun and serve.
A fall favorite. Mac and Cheese That Really Brings Home the Bacon

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© 2020 Sutter Home Winery, Inc. St. Helena, CA 94574