Jamaican Me Crazy Burgers
Build a Better Burger Contest, 1st prize winner, 1997, Mary Lou Newhouse, South Burlington, Vermont.
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INGREDIENTS
NutritionCoconut Mayonnaise
- 1⁄2cup mayonnaise
- 2tablespoons unsweetened dried shredded coconut
- 1tablespoon chopped macadamia nuts
- 1tablespoon chopped cilantro
Just Ducky Banana Chutney
- 1⁄3cup Chinese duck sauce
- 1⁄3cup prepared salsa
- 1
- 2
Patties
- 1 1⁄2lbs ground beef
- 2tablespoons chopped green bell peppers
- 2tablespoons chopped green onions
- 1tablespoon soy sauce
- 2teaspoons ground allspice
- 1⁄2teaspoon crumbled dried thyme
- 1⁄2teaspoon cayenne pepper
Remaining ingredients
- vegetable oil
- 6kaiser rolls, split
- 3
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DIRECTIONS
- Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to med-high.
- Make the mayonnaise: combine all the Coconut Mayonnaise ingredients in a bowl; stir to combine; cover and refrigerate until ready to serve.
- Make the chutney: combine the duck sauce, salsa, and banana in an 8-inch fire-proof skillet; place on the grill rack and cook, stirring, until thickened—about 5 minutes.
- Remove from heat, stir in the chopped tomatoes, cover, and refrigerate until serving.
- Make the patties: combine the beef, bell pepper, green onion, soy sauce, allspice, thyme, and cayenne.
- Handle as little as possible but combine mixture well.
- Divide mixture into 6 equal portions; form into patties to fit rolls.
- When the grill is ready, brush grill rack with oil; place the patties on the rack, cover, and cook, turning once, until done to preference—5-7 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.
- Assemble burgers: spread mayonnaise over the cut sides of the roll tops; on each roll bottom, place ½ cup watercress, a patty, and an equal portion of the chutney; add the roll tops and serve.
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