Mango Pico de Gallo Burger with Habanero Cheese Sauce

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Oh.my.word.

That was my thought with the first bite of this burger. 

Recently, I was contacted by Yummly on behalf of Hellmann’s Mayonnaise to participate in their 100th birthday celebration.

To celebrate, Hellmann’s has teamed up with celebrity chef Mario Batali to showcase how decades of delicious meals start with real, quality ingredients.

So, I had the opportunity to revamp not just a recipe – but one of six recipes made by Mario himself.

Lucky girl, right?

I chose to redo his Salsa Burger, which looks fantastic. I had a few ideas; and you know I had jalapeños in mind.

When do I not?

But, this time, it was habaneros that won.

It’s a freakin’ burger volcano.

Well, actually, it’s fabulous beef burger with Hellmann’s mayo and Worcestershire sauce mixed in, topped with habanero cheese sauce, mango pico de gallo and guacamole.

That was a mouthful.

It’s cracktastic.

And soooo very messy. It is very worth it, however. If you’ve never cut a mango before, it’s messy and if you just dive in with a knife and no direction, it will be a big pile of mush.

Check out my short little video below, and see how simple it is.

Now, go here to join the Hellmann’s Blue Ribbon table, co-create a recipe with Mario Batali and enter for a chance to win a seat at the World’s Longest Picnic Table for Hellmann’s 100^th birthday celebration in September.* 

As part of the brand’s 100th birthday celebration, Hellmann’s is helping provide one million meals to Feeding America to help the fight against hunger nationwide. 

Yes, it’s as delicious as it looks.

Just have plenty of napkins.

Continue to Content

Yield: 4 Burgers

Mango Pico de Gallo Burger with Habanero Cheese Sauce

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Prep Time 45 minutes

Cook Time 20 minutes

Total Time 1 hour 5 minutes

Ingredients

For the Pico

• 1 small yellow onion, diced
• 1 jalapeno pepper, diced
• 1 can petite diced tomatoes, rinsed and drained
• 1 tsp lime juice
• 1 ripe mango, diced
• 1 handful fresh cilantro, chopped
• 1 tbsp olive oil
• 1 dash vinegar
• 1 tbsp salt, or more to taste

For the Guacamole

• 1 ripe avocado

For the Burgers

• 1 lb. ground round
• 1 1/2 tbsp Hellmann's mayo
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder

For the Cheese Sauce

• 8 oz. block habanero cheese, shredded (I used Cabot)
• 1 tbsp cornstarch
• 1/2 cup whole milk

Remaining Ingredients

• 4 burger buns
• 1 stick butter, melted
• Hellmann's Mayo
• Green leaf lettuce

Instructions

1. Preheat oven to 400 degrees.
2. For the Pico
   For the Pico, combine onion through salt, taste and add adjust if. needed; refrigerate.!For the Guacamole
   Mash avocado and add 2 tbsp of the Pico; mix really well, taste and adjust if needed; cover and refrigerate.
3. For the Cheese Sauce
   Sprinkle cornstarch over cheese and toss to combine.
4. Bring the milk to a boil over low heat and add cheese; whisk consistently until thickened; about 5 minutes. Remove from heat and keep covered.
5. For the Burgers
   In a mixing bowl, combine the ground round through garlic powder and form into burger patties. Refrigerate for 30 minutes.
6. Heat a cast iron skill over medium-high heat (or you could grill). Add burgers, with space in between, and cook for 2 minutes.
   
7. Flip and cook for another two minutes, or until desired doneness. Remove from heat.
   
8. Brush butter on all sides of buns and toast in oven for about 2 minutes, until browned.
   
9. To make burgers - slather Hellmann's mayo on the bottom bun generously, followed by lettuce, burger, cheese sauce, pico and top with guacamole.
10. Enjoy!

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