Down Island Burgers
with Mango Mayo & Grilled Onions

1999 Grand Prize Winner
Sutter Home Winery's Build a Better Burger Contest

by Julie DeMatteo
Makes 4 servings

Mango Mayo:
1/4 cup mayonnaise
1/2 diced ripe mango
2 teaspoons fresh lime juice

Burgers:
1-1/2 pounds ground pork
2 tablespoons Sutter Home Sauvignon Blanc
2 tablespoons Tabasco sauce
1/4 cup panko
4 large cloves garlic, minced
4 teaspoons minced fresh gingerroot
4 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon ground allspice
4 (1/2-inch-thick) slices sweet onion
4 seeded sandwich rolls, split
1 bunch watercress, large stems discarded

PROCEDURE

In a grill with a cover, prepare a medium-hot fire for direct-heat cooking.

Prepare barbecue grill with cover to medium-high and brush grill rack with oil or spray with cooking spray. Place all mayo ingredients in a blender or food processor and process until smooth.

In a large bowl combine the ground pork and the next 8 ingredients. Mix lightly but well and shape into patties, formed to fit the rolls. Grill until browned on the bottom, about 4 minutes, then turn and grill just until done, 5-7 minutes longer. While burgers are cooking, place onions on grill and cook until golden brown and crisp-tender, 2-3 minutes per side. During last minute of cooking time, place rolls, cut sides down, on edges of grill to toast.

Place burgers on bottom halves of rolls and top with some mango mayo, an onion slice and a generous amount of watercress. Replace roll tops.