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

Ingredients Nutrition


  1. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
  2. To make the sauce: heat the olive oil in a saucepan on the grill.
  3. Add in the onion, garlic, bell pepper, and jalapeno peppers; stir/saute 5 minutes or until softened.
  4. Add in the molasses, rum, and lime zest; cook, stirring, about 5 minutes or until the liquid is nearly all cooked away.
  5. Stir in the tomato, bitters, and salt; move the saucepan to the edge of the grill rack to keep warm.
  6. To make the patties: combine the turkey, sausage, salt, pepper, cloves, curry powder, and lime juice in a large bowl.
  7. Handling the meat as little as possible to avoid compacting it, mix well.
  8. Divide the mixture into 6 equal portions; form the portions into patties to fit the rolls.
  9. When the grill is ready, brush the grill rack with vegetable oil.
  10. 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).
  11. During the last few minutes of cooking, place the rolls, cut side down on the outer edges of the rack to toast lightly.
  12. 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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