Sunburned Snapper Burgers with Miami Mayo and Tropical Salsa - Sutter Home Family Vineyards

Ingredients

• 8 fresh key limes or 3 regular limes
• 1/3 cup peeled, diced Avocado (1/2 inch or smaller)
• 1/2 cup peeled, diced mango (1/2 inch or smaller)
• 1/3 cup finely chopped red onion
• 2 tablespoons thinly sliced and chopped fresh culantro leaves (use small tender leaves)*
• 1/4 teaspoon kosher salt, plus 1 & 1/4 teaspoons for burgers, DIVEDED
• 1/4 teaspoon fresh ground black pepper, plus 1 tablespoon for burgers, DIVEDED
• 3/4 cup quality Mayonnaise (I use Duke’s)
• 4 medium fresh mint leaves
• 7 tablespoons unsalted butter
• 1 & 1/2 teaspoons fresh pressed garlic
• 1 & 1/2 teaspoons blackened fish seasoning
• 6 soft medium-large sized quality bakery burger buns
• 1 & 1/2 lb fresh skinless snapper fillet, chopped into medium-small bits in food processor (small batches) or diced by hand-may substitute other white fish such as Sea Bass or Tilapia
• 1 large fresh egg, lightly beaten with fork in small bowl
• 1/2 cup seasoned, canned black turtle beans, drained (black beans)
• 1 & 1/2 tablespoons Sutter Home Gewurztraminer
• 3/4 cup Panko bread crumbs
• tablespoon cooking oil for grill