Down Island Burgers with Mango Mayo and Grilled Onions
Wine Recommendation
Sutter Home Sauvignon Blanc
Ingredients
- Mango Mayo:
- ¼ cup mayonnaise
- ½ cup diced ripe mango
- 2 tsp freshly squeezed lime juice
- Burgers:
- 1½ lb ground pork
- 2 Tbsp Sutter Home Sauvignon Blanc
- 2 Tbsp pepper sauce
- ¼ cup panko breadcrumbs
- 4 large garlic cloves, minced
- 4 tsp minced fresh ginger
- 4 tsp curry powder
- 1 tsp salt
- ½ tsp ground allspice
- Other ingredients:
- 4 (½-inch thick) onion slices
- 4 seeded hamburger buns, split
- 1 bunch watercress, large stems discarded
Instructions
- To make the mayo, combine all of the ingredients in food processor and process until smooth.
- Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
- To make the burgers, combine the ingredients in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the rolls.
- When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 5 minutes on each side for medium.
- While the patties are cooking, place the onions on the grill rack and cook until golden brown and crisp but tender, 2 to 3 minutes per side. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.
- To assemble, place a burger, an equal portion of the mayo, an onion slice, and a generous amount of watercress on each roll bottom. Add the roll tops.
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