CARIBBEAN CHICKEN MANGO BURGERS

I have lived in the Midwest and North most of my life and the winters can be REALLY long!A few years ago my husband and I went on a Caribbean cruise and reminiscing about our trip keeps me going sometimes! We loved visiting all the different islands and exploring each one of them. When we returned, I loved combining our favorite flavors all into one burger that we can enjoy year-round. It’s like being back on the islands!

Ingredients:

TROPICAL CITRUS SAUCE:

1/2 cup mayonnaise

1/2 cup plain yogurt

2 tablespoons coconut milk

1 tablespoon fresh orange juice

1 tablespoon fresh lime juice

1 teaspoon fresh orange zest

1 teaspoon fresh lime zest

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

2 tablespoons honey

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

3 cups shredded green cabbage

1 1/2 cups fresh mango, finely chopped

2/3 cup red onion, quartered and thinly sliced

1/3 cup fresh cilantro, chopped

1 small fresh jalapeno; seeds & ribs removed, minced

PATTY:

2 pounds ground chicken

4 teaspoons Caribbean Jerk seasoning (with salt)

2 teaspoons fresh orange zest

2 teaspoons fresh lime zest

2 garlic cloves, minced

1 tablespoon SUTTER HOME Sauvignon Blanc wine

1 tablespoon fresh orange juice

1 tablespoon fresh lime juice

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, 2 tablespoons coconut milk, 1 tablespoon orange juice, 1 tablespoon lime juice, 1 teaspoon orange zest, 1 teaspoon lime zest, 1/8 teaspoon salt, and 1/8 teaspoon pepper in small bowl and whisk until combined. 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. Drizzle over cabbage, 1 1/2 cup mango, red onion, cilantro, and jalapeno in large bowl and stir until well combined. Cover and set aside for at least 30 minutes or place in refrigerator until ready to assemble burgers.

In a large bowl, gently mix chicken, Caribbean seasoning, 2 teaspoons orange zest, 2 teaspoons lime zest, garlic, wine, 1 tablespoon orange juice, and 1 tablespoon lime juice together. Form into 6 patties then 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 4-6 minutes per side for medium. During last 1-2 minutes of cooking, place rolls, cut side down, on outer edges of grill rack to toast lightly.

To assembler burgers, generously spread sauce over both cut sides of roll. Place a patty on each roll bottom, then top with a generous amount of slaw and tops of rolls.

Makes 6 burgers