Instructions: * Note: Panko are long-flaked unseasoned Japanese bread crumbs. Look for them at Asian markets or in supermarkets with an international foods section.

Prepare a grill (with a cover) for medium-high heat. Place Mango Mayo ingredients in a blender or food processor and process until smooth. Set aside.

In a large bowl, combine pork, wine, hot sauce, panko, garlic, gingerroot, curry powder, salt and allspice. Mix lightly but well. Shape into 4 patties, formed to fit the rolls.

Brush grill rack with oil. Place patties onto grill and cook until browned on the bottom, about 4 minutes. Turn and grill just until done, 5 to 7 minutes more.

While burgers are cooking, place onions on grill and cook until golden brown and crisp-tender, 2 to 3 minutes per side.

During the last minute of cooking time, place rolls cut-side down on the edges of the grill to toast.

Place burgers on bottom halves of rolls and top each with some Mango Mayo, an onion slice and a generous amount of watercress. Cover with roll tops.

This recipe yields 4 servings.

NOTES : Julie De Matteo, a retired teacher, claimed the $10,000 grand prize with this recipe in the Sutter Home Winerys 1999 Build a Better Burger recipe contest.

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