RECIPES: Recipe Details

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Curry B3PO

Ingredients 

1.5# ground Chuck
.5# bulk ground pork
1 T Cumin for burger, 2 t for mayonaise
1 T coriander
1 T medium Curry powder
1 Tablespoon freshly grated ginger
1 teaspoon kosher salt for burger, 1/2 teaspoon for relish 1 teaspoons black pepper, plus ½ t for mayonaise
1/4 c grade B maple syrup for burgers, 2 T for pineapple slices
for relish:
2 red bell peppers
1 small Vidalia onion (or maui sweet if Vidalia not available)
6 slices fresh pineapple in juice
1T chopped fresh cilantro
vegetable oil for grill grate
6 Onion buns
1 c high quality mayonaise
1 shredded romaine heart

Instructions 

Preheat gas grill to med-high heat. In large bowl crumble beef and sausage. Add 1 T cumin, coriander, curry powder, 1 t salt, 1 t pepper, and fresh ginger. Mix to combine being careful not to over handle the meat. Handling as little as possible shape into 6 equal patties slightly larger than buns & aprox. ¾” thick on wax paper. Cover and allow to rest 15 – 30 minutes. To prepare relish: Core & seed red peppers. Cut into quarters. Baste pineapple slices with 2 T maple syrup. Place peppers and pineapple (reserving pineapple juice) on grill 3-5 min per side just to char slightly. Allow them to cool. Meanwhile chop Onion & cilantro in food processor to fine (1/4”) dice. Chop peppers into ¼” dice & add to onions with reserved pineapple juice and ½ t salt. Refrigerate until ready to assemble burgers. Mix mayonnaise, 2 t cumin, & ½ t pepper. Refrigerate until ready to serve. Grease grill grate. Place burgers on greased grill grate. Grill for 5 minutes, covered. Pour ½ of the remaining maple syrup on burgers. Turn burger. Top with remaining maple syrup and grill covered 3-5 more minutes or until instant read thermometer reads 145 degrees towards center. Remove from grill and tent with foil for 5 min. Meanwhile slice buns and place cut side down on re-greased grill toast 1-2 minutes until lightly browned, turn and toast top. Spread both cut sides of bread generously with mayonaise. Place burger on bottom bun. Top with grilled pineapple slice, approximately 2 T relish, and shredded romaine. Top with burger bun. Secure with umbrella toothpick and serve immediately. Makes 6 burgers