Down Island Burgers with Mango Mayo and Grilled Onions

Accolades 1999 Winning Recipes
Serves Makes 4 burgers
Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Mango Mayo

  • 1/4 cup mayonnaise
  • 1/2 cup diced ripe mango
  • 2 teaspoons freshly squeezed lime juice


  • 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


  • Vegetable oil, for brushing on the grill rack
  • 4 (1/2-inch thick) sweet onion slices
  • 4 seeded sandwich rolls, split
  • 1 bunch watercress, large stems discarded


  1. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
  2. To make the mayo, combine all of the ingredients in food processor and process until smooth.
  3. To make the patties, combine the pork, Sauvignon Blanc, pepper sauce, panko, garlic, ginger, curry powder, salt, and allspice in a large bowl. Handling 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.
  4. 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 but tender, 2 to 3 minutes per side. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.
  5. To assemble the burgers, place a patty, an equal portion of the mayo, an onion slice, and a generous amount of watercress on each roll bottom. Add the roll tops and serve.