Rachael Ray's Cubano Burger with Mango Salsa
Photo by: Quentin Bacon
I like to add a little Latin flair to my cooking. I taught this Cubano Burger at one of the culinary demos, and a year later, Lee and I started the Burger Bash, my favorite event!! Who doesn’t love tasting the best burgers from the most talented chefs from all over the country?! You’re going to love this one.
Get the recipe for Rachael's Mango Salsa here
Get the recipe for Rachael's Mango Salsa here
ingredients: Add all to shopping list
1 1⁄3 lbs ground turkey breast
1⁄3 lb deli-sliced smoked ham, chopped
2 cloves garlic, minced
1/4 red bell pepper, finely chopped
3 scallions, white and tender green parts, finely chopped
2 Tbsp finely chopped fresh cilantro
1 Tbsp grill seasoning, such as McCormick’s steak seasoning
Vegetable oil, for drizzling
8 slices deli Swiss cheese (1⁄3 pound)
4 Portuguese or kaiser rolls, split
2 large dill pickles, thinly sliced lengthwise
Sliced banana pepper rings, drained
Yellow mustard
1 (12-ounce bag) plantain chips, such as Goya, for serving
Mango–Black Bean Salsa (see recipe link above)
1⁄3 lb deli-sliced smoked ham, chopped
2 cloves garlic, minced
1/4 red bell pepper, finely chopped
3 scallions, white and tender green parts, finely chopped
2 Tbsp finely chopped fresh cilantro
1 Tbsp grill seasoning, such as McCormick’s steak seasoning
Vegetable oil, for drizzling
8 slices deli Swiss cheese (1⁄3 pound)
4 Portuguese or kaiser rolls, split
2 large dill pickles, thinly sliced lengthwise
Sliced banana pepper rings, drained
Yellow mustard
1 (12-ounce bag) plantain chips, such as Goya, for serving
Mango–Black Bean Salsa (see recipe link above)
directions:
1. In a mixing bowl, combine the turkey, ham, garlic, bell pepper, scallions, cilantro, and seasoning. Form the mixture into 4 patties. Drizzle each patty with some oil.
2. Heat a large nonstick skillet over medium-high heat. Add the patties and cook until done (5 to 6 minutes on each side), topping each patty with 2 slices of the cheese in the last 2 minutes of the cooking time.
3. Remove from the heat and place a patty on the bottom half of each roll. Top each with some pickles and banana peppers. Slather some mustard over the inside of the top half of each roll and place it on the burger.
4. Serve with plantain chips on the side. Pass the salsa for dipping the plantains or topping the burgers.
KITCHEN COUNTER:
Serves 4.
Reprinted from the book Food Network South Beach Wine & Food Festival Cookbook by Lee Brian Schrager with Julie Mautner. Clarkson Potter,2010
Also try: Bobby Flay's Grilled Brie with Bacon and Tomato
