Cooking Index - Cooking Recipes & IdeasDown Island Burgers With Mango Mayo And Grilled Onions Recipe - Cooking Index

Down Island Burgers With Mango Mayo And Grilled Onions

Type: Pork
Courses: Sandwiches
Serves: 4 people

Recipe Ingredients

  Mango Mayo
1/4 cup 59mlMayonnaise
1/2 cup 73g / 2.6ozDiced ripe mango
2 teaspoons 10mlFresh lime juice
1 1/2 lbs 681g / 24ozGround pork
2 tablespoons 30mlSauvignon blanc wine
2 tablespoons 30mlHot pepper sauce
  = (such as Tabasco sauce)
1/4 cup 59mlPanko - see * Note
4 cups 372g / 13ozGarlic cloves - minced (large)
4 teaspoons 20mlMinced fresh gingerroot
4 teaspoons 20mlCurry powder
1 teaspoon 5mlSalt
1/2 teaspoon 2.5mlGround 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.

Columbus Dispatch, 11-03-1999


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