Down Island Burgers With Mango Mayo and Grilled Onions |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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1999 Grand Prize winner, Build a Better Burger Contest; Julie DeMatteo, Clementon, New Jersey Ingredients:
1/4 cup mayonnaise |
1/2 cup diced ripe mango |
2 teaspoons freshly squeezed lime juice |
1 1/2 lbs ground pork |
2 tablespoons sauvignon blanc wine |
2 tablespoons tabasco sauce |
1/4 cup panko breadcrumbs |
4 large garlic cloves, minced |
4 teaspoons minced fresh ginger |
4 teaspoons curry powder |
1 teaspoon salt |
1/2 teaspoon ground allspice |
4 slices sweet onions (1/2-inch thick) |
4 seeded sandwich buns, split |
1 bunch watercress, large stems discarded |
Directions:
1. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
2. Make the mayo: combine all of the ingredients in a food processor and process until smooth.
3. Make the patties: combine the pork, Sauvignon Blanc, pepper sauce, panko, garlic, ginger, curry powder, salt, and allspice in a big bowl; mix well.
4. Divide mixture into 4 equal portions and form the portions into patties to fit the rolls.
5. When the grill is ready, brush grill rack with vegetable oil; place the patties on the rack, cover , and cook, turning once, until done to preference, 4-5 minutes on each side for medium.
6. While the patties are cooking, place the onions on the grill rack and cook until golden brown and crisp-tender, 2-3 minutes per side.
7. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.
8. Assemble the burgers: on each roll bottom, place a patty, an equal portion of the mayo, an onion slice, and a generous amount of water cress; add roll tops and serve.
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