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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