Down Island Burgers With Mango Mayo And Grilled Onions

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/4 cup mayonnaise
• 1/2 cup diced ripe mango
• 2 teaspoons freshly squeezed lime juice
• 1 1/2 lbs ground lamb
• 2 tablespoons sauvignon blanc wine
• 2 tablespoons tabasco sauce
• 1/4 cup panko breadcrumbs
• 4 large garlic cloves, minced
• 4 teaspoons minced fresh ginger
• 4 teaspoons curry powder
• 1 teaspoon salt
• 1/2 teaspoon ground allspice
• 4 slices sweet onions (1/2-inch thick)
• 4 seeded sandwich buns, split
• 1 bunch watercress, large stems discarded

Recipe

• 1 prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• 2 make the mayo: combine all of the ingredients in a food processor and process until smooth.
• 3 make the patties: combine the lamb, sauvignon blanc, pepper sauce, panko, garlic, ginger, curry powder, salt, and allspice in a big bowl; mix well.
• 4 divide mixture into 4 equal portions and form the portions into patties to fit the rolls.
• 5 when the grill is ready, brush grill rack with vegetable oil; place the patties on the rack, cover , and cook, turning once, until done to preference, 4-5 minutes on each side for medium.
• 6 while the patties are cooking, place the onions on the grill rack and cook until golden brown and crisp-tender, 2-3 minutes per side.
• 7 during the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.
• 8 assemble the burgers: on each roll bottom, place a patty, an equal portion of the mayo, an onion slice, and a generous amount of water cress; add roll tops and serve.