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Mango Pico de Gallo Burger with Habanero Cheese Sauce

Mango Pico de Gallo Burger with Habanero Cheese Sauce


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Mango Pico de Gallo Burger with Habanero Cheese Sauce and Guacamole

 

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.

hellmanns copy

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 100th birthday celebration in September.* 

Mango Pico de Gallo Burger with Habanero Cheese Sauce and Guacamole

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.

Yield: 4 Burgers

Mango Pico de Gallo Burger with Habanero Cheese Sauce

Mango Pico de Gallo Burger
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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Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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*This contest is no longer open.

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24 Comments

  • Laura @ The Salty Kitchen
    June 17, 2013 at 12:23 PM

    O.M.G. No, really….OMG. This looks like the best thing I’ve seen online in a very long time. I found you on Jam Hands, and I’m so glad I did!! This looks awesome!
    Laura

  • Ali
    June 16, 2013 at 4:21 PM

    Woot! You have been featured this week at Recipe Sharing Monday! The new link party is up and I’d love to see you back. Have a great week. 🙂

  • Debi RecipesForMyBoys
    June 12, 2013 at 7:17 PM

    Unbelievable!!! A mountain of delight! Thank you for sharing on Thursday’s Treasures! I’ve featured this on Week 90. Please stop by and grab my featured on button. Have a lovely week!

  • Carolyn
    June 11, 2013 at 8:19 AM

    This looks so amazing that I have passed it around the whole office.

  • Anyonita
    June 11, 2013 at 2:53 AM

    I’ve just posted my Tasty Tuesdays link party on my blog & wanted to tell you that this recipe has been featured & that I’m now following you socially! You can find the feature here: http://anyonitanibbles.blogspot.co.uk/2013/06/tasty-tuesdays-14-plus-16-dad-approved-fathers-day-recipes.html Don’t forget to grab our features button and link up again!

  • Kathryn Griffin @TheDedicatedHouse
    June 9, 2013 at 10:38 PM

    Sweet Lord, this looks amazing! You will be one of the features tomorrow at the Make it Pretty Monday party at The Dedicated House. Pop on in and grab a feature button for your blog. Hope to see your prettiness again at the bash! Toodles, Kathryn @TheDedicatedHouse

  • Karyn - Pint Sized Baker
    June 9, 2013 at 5:32 PM

    Whoa! Now that’s a burger! Pinned it! Thanks for linking up to Two Cup Tuesday on Pint Sized Baker.

  • Anyonita
    June 9, 2013 at 3:55 PM

    :O I need this, please. That burger is piled up like one of Dagwood’s sandwiches! It looks well good! 🙂 Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers!

  • Dixie Chik
    June 9, 2013 at 4:14 PM

    Thanks Anyonita!

  • Robin
    June 8, 2013 at 10:35 AM

    The messier a burger is, the better it tastes. This ones got to be amazing. Thank you for coming by and sharing this on Fluster Buster’s Creative Muster Party.

    Robin
    Fluster Buster

  • Dixie Chik
    June 9, 2013 at 4:14 PM

    Thanks Robin – it is messy but worth it 😉

  • Jenn @ TheRollinsHouse
    June 6, 2013 at 11:26 PM

    This looks delish! Yum.

  • Erin @ The Spiffy Cookie
    June 6, 2013 at 6:34 AM

    Hello food porn.

  • Dixie Chik
    June 9, 2013 at 4:17 PM

    Thanks Erin 🙂

  • Sinea Pies
    June 5, 2013 at 11:01 PM

    Sometimes the messiest is the tastiest! Great recipe:)

    Thanks so much for adding this link to my Wonderful Wednesday Blog Hop on Ducks ‘n a Row.
    Please do come back again next week!
    Blessings,
    Sinea
    Ducks ‘n a Row

  • Dixie Chik
    June 9, 2013 at 4:15 PM

    Thank you Sinea!

  • Sharon
    June 5, 2013 at 6:44 PM

    My, My, My…. That looks so fantastic! So delicious-looking! Plus, your camera takes great shots.

  • Dixie Chik
    June 9, 2013 at 4:16 PM

    Thanks Sharon 🙂

  • Alyssa
    June 5, 2013 at 6:37 PM

    My mouth is watering just looking at this but bet it’d be burning if I ate those peppers. 🙂

  • adam @unorthodoxepicure
    June 3, 2013 at 5:39 PM

    I want you to know that you had me at habanero. I am in love and would seriously consider exchanging vows with this masterpiece creation of yours.

  • Dixie Chik
    June 9, 2013 at 4:16 PM

    Thank you Adam!

  • Mr. & Mrs. P
    June 3, 2013 at 2:26 PM

    YUM!!!! Looks delicious!!!

  • sandra axelrod
    June 3, 2013 at 2:21 PM

    Oh My! That burger volcano looks like it will erupt with flavor in your mouth. I can’t wait to try this one. The only change I would make is that I NEVER flatten my burgers. It forces the juices out of the meat. Instead I make an indentation with my thumb in the burger before cooking. When the indentation plumps back up you end up with a flat, juicy burger. It’s a trick I learned from Bobby Flay who certainly knows how to make a great burger!

  • Dixie Chik
    June 9, 2013 at 4:16 PM

    Thanks Sandra 🙂

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