Prep 40 mins
Cook 18 mins
Third prize winner of the 1991 Build a Better Burger Contest. Dr. Helen Conwell, Fairhope, Alabama.
- 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
- 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.