Burger Margarita - Sutter Home Family Vineyards

Ingredients

• ½ ripe mango chopped
• Juice of 2.5 limes (.5 for slaw + 1 for pico de gallo + 1 for salsa verde)
• 2 tbs premium tequila
• 2 cups peeled and julienned jicama
• ¾ cupped chopped sweet onion (1/2 c for pico de gallo ¼ c for salsa verde)
• 4 cloves garlic – 1 minced for pico de gallo, 1 whole for salsa verde, and 2 minced for burger
• 2 tbs powdered chicken bouillon (1 tbs for pico de gallo + 1 for salsa verde)
• ¼ cup + 2 tbs chopped cilantro
• 2 roma tomatoes seeded, drained and chopped
• 1 avocado chopped
• 3 tbs olive oil
• 7 whole chile arbol
• ½ pound tomatillo husks removed, rinsed and quartered
• 2 pounds 85% lean ground chuck
• 3 tbs steak sauce (I used A-1)
• 6 ciabatta rolls slice with some of the inner soft breading removed