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Jamaica Me Crazy Burgers

Mary Lou Newhouse of South Burlington, Vermont won a First Prize at the Build a Better Burger Cookoff held in Napa Valley with this recipe. Pair this with a white Merlot wine.

Coconut Mayonnaise

  • 1/2 cup mayonnaise
  • 2 tablespoons unsweetened shredded coconut
  • 1 tablespoon chopped macadamia nuts
  • 1 tablespoon cilantro

Just Ducky Banana Chutney

  • 1/3 cup bottled duck sauce
  • 1/3 cup prepared salsa
  • 1 large banana, chopped
  • 2 plum tomatoes, chopped

Patties

  • 1 1/2 pounds ground beef
  • 2 tablespoons chopped green bell pepper
  • 2 tablespoons chopped green onion
  • 1 tablespoon soy sauce
  • 2 teaspoons ground allspice
  • 1/2 teaspoon crumbled dried thyme
  • 1/2 teaspoon ground cayenne

 

  • Vegetable oil, for brushing on the grill rack
  • 6 Kaiser rolls, split
  • 3 cups watercress,chopped

 

 

METHOD

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the mayonnaise, combine all of the ingredients in a small bowl and stir until well combined. Cover and refrigerate until serving. To make the chutney, combine the duck sauce, salsa, and banana in an 8-inch fireproof skillet. Place on the grill rack and cook, stirring, until thickened, about 5 minutes. Remove from the heat, stir in the chopped tomatoes, cover, and refrigerate until serving.To make the patties, combine the beef, bell pepper, green onion, soy sauce, allspice, thyme, and cayenne in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 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, 5 to 7 minutes on each side for medium. 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 the burgers, spread the mayonnaise over the cut sides of the roll tops. On each roll bottom, place 1/2 cup of the watercress, a patty, and an equal portion of the chutney. Add the roll tops and serve

Makes 6 burgers

Reprinted with permission from ©2005 Sutter Home Family Vineyards, written by James McNair, Build a Better Burger, published by Ten Speed Press

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