Calypso Burgers

Name: Calypso Burgers
Prep time: 40 min
Cook time: 18 min
Total time: 58 min
Yield: 6 serving(s)
Ingredients: 1 tablespoon olive oil; 1 onion, finely chopped; 2 garlic cloves, minced; 1 small red bell pepper, finely chopped; 2 fresh jalapeno peppers, minced; 2 tablespoons molasses; 1/4 cup dark rum; 1 teaspoon grated lime zest; 1 small tomatoes, seeded and diced; 1 tablespoon Angostura bitters; 1/2 teaspoon salt; 1 lb ground turkey; 1/2 lb bulk hot pork sausage; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 1/2 teaspoon ground cloves; 3/4 teaspoon curry powder; 1 tablespoon freshly squeezed lime juice; 6 seeded sandwich buns, split

Submitted by ratherbeswimmin

"Third prize winner of the 1991 Build a Better Burger Contest. Dr. Helen Conwell, Fairhope, Alabama."

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Ready In:: 58mins
Ingredients:: 19
Serves:: 6

ingredients

Calypso Sauce
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 small red bell pepper, finely chopped
2 fresh jalapeno peppers, minced
2 tablespoons molasses
¹⁄₄ cup dark rum
1 teaspoon grated lime zest
1 small tomatoes, seeded and diced
1 tablespoon Angostura bitters
¹⁄₂ teaspoon salt
Patties
1 lb ground turkey
¹⁄₂ lb bulk hot pork sausage
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon fresh ground black pepper
¹⁄₂ teaspoon ground cloves
³⁄₄ teaspoon curry powder
1 tablespoon freshly squeezed lime juice
6 seeded sandwich buns, split

directions

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the sauce: heat the olive oil in a saucepan on the grill.
Add in the onion, garlic, bell pepper, and jalapeno peppers; stir/saute 5 minutes or until softened.
Add in the molasses, rum, and lime zest; cook, stirring, about 5 minutes or until the liquid is nearly all cooked away.
Stir in the tomato, bitters, and salt; move the saucepan to the edge of the grill rack to keep warm.
To make the patties: combine the turkey, sausage, salt, pepper, cloves, curry powder, and lime juice in a large bowl.
Handling the meat as little as possible to avoid compacting it, mix well.
Divide the mixture into 6 equal portions; form the portions into patties to fit the rolls.
When the grill is ready, brush the grill rack with vegetable oil.
Place the patties on the rack; cover and cook, turning once, just until the juices run clear when the patties are pierced in the center (about 4 minutes on each side).
During the last few minutes of cooking, place the rolls, cut side down on the outer edges of the rack to toast lightly.
To assemble: on each bottom roll, place a patty and top with an equal portion of the sauce; add the roll tops and serve.

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Reviews

One of the best best burgers I've ever made! Made with a mixed salad with persian cucumbers, pecans, tangerines. The only thing that went wrong for me was my sauce didn't reduce. It stayed a bit watery. I found later about 1/2 the molasses was still in the measuring cup, so I would make sure to scrape all that out next time to make sure the sauce congeals. Highly recommend!!

Roper B.