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