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Yucatan Burgers with Tropical Salsa and Citrus Aioli

The flavors in this burger were inspired by visits to Mexico’s Yucatan Peninsula. The bright citrus flavors in the salsa and aioli pair well with the smoky flavors of the achiote paste and the cumin in the patty. Enjoy these burgers with Sutter Home Sauvignon Blanc.


Tropical Salsa
3/4 cup diced (1/4-inch) mango
1 medium ripe California avocado, pitted, peeled, and cut into 1/4-inch dice
1/4 cup loosely packed chopped fresh cilantro
2 tablespoons very finely chopped red onion
1 fresh jalapeno chile, stemmed, seeded and finely diced
1 tablespoon plus 2 teaspoons lime juice, divided
Citrus Aioli
3/4 cup mayonnaise
2 teaspoons fresh orange juice
1 clove garlic, minced
Yucatan Burgers
2 pounds ground beef chuck
2 tablespoons achiote paste
2 tablespoons Sauvignon Blanc
2 tablespoons honey
1 1/2 teaspoons ground cumin
2 teaspoons salt
Vegetable oil, for brushing on the grill rack
6 Hawaiian sweet sandwich rolls or honey wheat buns, split


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To a medium bowl, add mango, avocado, cilantro, red onion, jalapeno and 1 tablespoon lime juice. Stir gently; cover and chill until serving. In a small bowl, combine mayonnaise, orange juice, remaining 2 teaspoons lime juice and garlic; cover and chill until serving. To make patties, combine ground beef, achiote paste, Sauvignon Blanc, honey, cumin and salt in a large bowl. Divide the mixture into 6 equal portions; form into patties. When grill is ready, brush the grill rack with vegetable oil. Place the patties on the grill rack, cover and cook, turning once, until done, about 4 to 5 minutes on each side for medium. During last two minutes of cooking, place rolls cut side down on the outer edges of the grill rack to toast lightly. To assemble, spread cut sides of rolls generously with citrus aioli. Top roll bottoms with patties. Top patties evenly with tropical salsa, add roll tops and serve. Makes 6 burgers