Down Island Burgers With Mango Mayo And Grilled Onions

Recipe Ingredients

		Mango Mayo
1/4 cup	59ml	Mayonnaise
1/2 cup	73g / 2.6oz	Diced ripe mango
2 teaspoons	10ml	Fresh lime juice
		Burgers
1 1/2 lbs	681g / 24oz	Ground pork
2 tablespoons	30ml	Sauvignon blanc wine
2 tablespoons	30ml	Hot pepper sauce
		= (such as Tabasco sauce)
1/4 cup	59ml	Panko - see * Note
4 cups	372g / 13oz	Garlic cloves - minced (large)
4 teaspoons	20ml	Minced fresh gingerroot
4 teaspoons	20ml	Curry powder
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Ground allspice
4		Seeded sandwich rolls - split
		Vegetable or olive oil or
		Vegetable cooking spray - as needed
4		Sweet onion, 1/2" thick
1		Watercress - stemmed

Recipe Instructions

* Note: Panko are long-flaked unseasoned Japanese bread crumbs. Look for them at Asian markets or in supermarkets with an international foods section.

Prepare a grill (with a cover) for medium-high heat. Place Mango Mayo ingredients in a blender or food processor and process until smooth. Set aside.

In a large bowl, combine pork, wine, hot sauce, panko, garlic, gingerroot, curry powder, salt and allspice. Mix lightly but well. Shape into 4 patties, formed to fit the rolls.

Brush grill rack with oil. Place patties onto grill and cook until browned on the bottom, about 4 minutes. Turn and grill just until done, 5 to 7 minutes more.

While burgers are cooking, place onions on grill and cook until golden brown and crisp-tender, 2 to 3 minutes per side.

During the last minute of cooking time, place rolls cut-side down on the edges of the grill to toast.

Place burgers on bottom halves of rolls and top each with some Mango Mayo, an onion slice and a generous amount of watercress. Cover with roll tops.

This recipe yields 4 servings.

Source:
Columbus Dispatch, 11-03-1999

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