Wine and beer with the perfect mango chicken burger
We're refusing to give up on summer. The fact that temps in upstate NY this week have exceeded 90 degrees helps our case. One of our favorite burgers to enjoy is this chicken, mango and jalapeño burger. We've been convinced it is healthy, and it is certainly delicious. The flavor combination makes for a seemingly unique twist on a traditional griller.
A few of our followers ask why we have only featured our recipes in pairings with wine. In reality, pairing beer and cocktails with food can be an equally rewarding process, and we do it all the time. For purely whimsical reasons, we're suggesting two pairings for this burger- a wine from Alsace, and a beer from upstate NY. Choose one, and make this delicious and simple burger before summer fades!
CHICKEN, MANGO BURGER with JALAPEÑO
We can't remember how this burger evolved, but we've enjoyed it for years. Last year we made it for the person we have credited for years as its creator, and he told us the dish was new to him. Go figure!
Its evolution continues as we've added a new ingredient that might surprise you- parmesan cheese. At one point we used a few breadcrumbs to bind the ground chicken and the mango, but we've found parmesan accomplishes that task and offers a flavor that supports the stars nicely.
Burgers:
1 lb ground chicken
1 mango- skinned and chopped
1 jalapeño, diced finely (use this ingredient to taste; sometimes we eliminate it)
1/2 c parmesan cheese, grated
salt and pepper to taste
Combine all the burger ingredients and form into 4 patties. Grill or pan-fry. In either case, be sure your grill or pan is freshly oiled, and hot before you place the burgers. In either method we cook them on each side until they are firm to the touch. Remove to rest for 5 minutes before assembling.
This is how we top our burgers these days, but stack and slather things your family enjoys!
Garnishes:
4 brioche buns (use your favorite, or even leaves of butter lettuce as a bun)
4 grilled pineapple rings
4 slices of tomato
4 thin slices of red onion
Teriyaki sauce
Mayonaise
Don't wait too long to assemble, because a slightly warm burger paired with an ice cold beverage makes the combination even more interesting. Here are two beverages that pair perfectly with these puppies:
DRY HOPPED SAISON, Paradox Brewery, Schroon Lake, NY, $4
This super dry, effervescent belgian style saison married perfectly with these burgers. The sour edge of the beer highlighted both the mango and the teriyaki angles, while the brighter citrus notes of the beer perked up the chicken and parmesan patties. The beer is lighter bodied, and the slight musk- expected from the saison yeast- supported rather than overpowered each bite. We've respected the brews of this southern Adirondack brewery for a while, and the food pairing possibilities of this flavor-packed, hazy saison are vast.
Another beer pairing option for this burger would be one of the juicy NEIPAs. The citrus spectrum these beers offer would support the burger nicely.
C'OTES D'AMMERSCHWIHR, 2014, Domaine Maurice Schoech, Alsace $18
This beer was recommended by my friend Kim. Food pairing may be its super power, but this lighter bodied, Alsacian makes for a delicious sipper. The flavors of pear, melon and even mango, its respectable acidity and toasty finish allowed the mango and jalapeño flavors of the burger to pop. The finish is brief, but plenty of time to allow the musty parmesan cheese to pair with the toasty linger of the wine.
Another wine option would be a New Zealand Sauvignon Blanc with its traditional tropical fruit flavors.
This burger is simple, delicious, and offers a spin on tradition. Whether you're a wine or beer person, we've got you covered in boozey ways to enjoy it, and these final days of summer. Enjoy!
