Down Island Burgers with Mango Mayo & Grilled Onions

• 1 1/2 pounds ground pork
• 2 tablespoons Sauvignon Blanc
• 2 tablespoons Tabasco Pepper Sauce
• 1/4 cup panko (Japanese bread crumbs)
• 4 large garlic cloves, minced
• 4 teaspoons minced fresh ginger
• 4 teaspoons curry powder
• 1 teaspoon salt
• 1/2 teaspoon ground allspice

METHOD

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

To make the mayo, combine all of the ingredients in a food processor and process until smooth.

To make the patties, combine the pork, Sauvignon Blanc, pepper sauce, panko, garlic, ginger, curry powder, salt, and allspice in a large bowl. Handing the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 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, 4 to 5 minutes on each side for medium. While the patties are cooking, place the onions on the grill rack and cook until golden brown and crisp-tender, 2 to 3 minutes per side. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges f the rack to toast lightly.

To assemble the burgers, on each roll bottom, place a patty, an equal portion of the mayo, an onion slice, and a generous amount of watercress. Add the roll tops and serve.

Makes 4 burgers.

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

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