“Build a Better Burger Contest, 1st prize winner, 1997, Mary Lou Newhouse, South Burlington, Vermont.”
1hr 15mins

Ingredients Nutrition


  1. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to med-high.
  2. Make the mayonnaise: combine all the Coconut Mayonnaise ingredients in a bowl; stir to combine; cover and refrigerate until ready to serve.
  3. 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.
  4. Remove from heat, stir in the chopped tomatoes, cover, and refrigerate until serving.
  5. Make the patties: combine the beef, bell pepper, green onion, soy sauce, allspice, thyme, and cayenne.
  6. Handle as little as possible but combine mixture well.
  7. Divide mixture into 6 equal portions; form into patties to fit rolls.
  8. 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.
  9. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.
  10. 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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