RECIPES: Recipe Details

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Spicy Curry Burger with Pineapple & Pepper Relish

Ingredients 

1.5# ground Chuck
.5# Bulk ground Hot Italian sausage
1.5 teaspoons Cumin
1.5 teaspoons coriander
2 teaspoons medium Curry powder
1 Tablespoon freshly grated ginger 1.5 teaspoons kosher salt for burger, .5 teaspoon for relish
1.5 teaspoons black pepper
for relish:
2 red bell peppers
1 small Vidalia onion ( or maui sweet if Vidalia not available)
6 slices fresh pineapple in juice (available in produce department)
1T chopped fresh cilantro
vegetable oil for grill grate
¼ cup maple syrup- grade B
1 loaf sweet Italian bread (from supermarket bakery)
Dijon mustard
1 shredded romaine heart

Instructions 

Preheat gas grill to med-high heat. In large bowl crumble beef and sausage. Add cumin, coriander, curry powder, 1.5 t salt, pepper, and fresh ginger. Mix to combine being careful not to over handle the meat. Handling as little as possible shape into log slightly larger than bread loaf & aprox. ¾” thick on wax paper. Cover and allow to rest 15 – 30 minutes. To prepare relish: Core & seed red peppers. Cut into quarters. 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. Once peppers and pineapple have cooled chop them together in batches to ¼” dice. Add to onion mixture along with reserved pineapple juice & .5 teaspoons kosher salt. Refrigerate until ready to assemble burgers. Using waxed paper flip burger onto grill over medium high. Grill for 5 minutes, covered. Pour ½ of the maple syrup on burger. Using 2 spatulas carefully turn burger. Top with remaining maple syrup and grill covered 3-5 more minutes or until instant read thermometer reads 150 degrees towards center. Remove from grill and tent with foil for 5 min. Meanwhile slice bread 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 Dijon mustard. Place shredded romaine on bottom. Place burger on top. Top burger with chilled relish and place bread on top. Cut into 6 equal pieces and serve. Makes 6 burgers