Trini Burgers Recipes

" TRINI" BURGERS

Steps:

• In a 5-quart stainless steel bowl, gently but thoroughly combine the ground beef with the Worcestershire sauce, thyme, cumin, and cayenne pepper.
• Gently form the ground beef mixture into eight 4-ounce, 3/4-inch-thick patties.
• Use a metal spoon to make a small indentation in the center of 4 of the beef patties.
• Combine the onions and cheddar.
• Divide this mixture into 4 equal portions and place a portion in each indentation.
• Top with another patty and gently form into a burger, making sure to seal all open edges.
• Season the burgers with salt and white pepper.
• Cover the burgers with plastic wrap and refrigerate until needed.
• Grill the burgers over a medium wood or charcoal fire.
• Cook to the desired doneness: about 5-6 minutes on each side for rare, 6-7 minutes on each side for medium, and 9-10 minutes on each side for well-done.
• (This burger may also be cooked on a well-seasoned flat griddle or in a large nonstick saute pan over medium-high heat. Cook for about the same amount of time as listed for grilling.) Remove the burgers from the grill.
• Toast the buns, cut side down, on the grill or griddle or in a nonstick saute pan until golden brown, about 1 minute.
• Spread 1/2 tablespoons.
• mayonnaise onto each burger bun half.
• Place 1 of the lettuce leaves on the bottom half of each bun, then top each with a burger, 2 of the tomato slices, 2 of the papaya slices, and the top half of the bun.
• Serve immediately accompanied by"Trini Tropical Fruit Salad".

MINI BURGERS

Steps:

• For Paul's burger sauce: In a medium bowl, whisk together all of the sauce ingredients.
• For the burgers: Heat a large cast-iron skillet over medium-high heat until almost smoking. Add about 1 tablespoon of oil and 1 tablespoon of the butter to the skillet. When the butter has melted, working in batches, open the buns and toast them in the skillet until they are golden brown.
• Wipe out the skillet and reheat it over medium-high heat. Season the burger patties with salt and pepper. Working in batches and using more of the oil and butter, place some of the burger patties in the skillet (do not crowd the pan). Cook until the burgers are well seared (about 3 minutes) and flip. Place a slice of cheese on each burger and continue to cook the burgers for 2 minutes longer. Cover the skillet to melt the cheese and steam the burgers. Continue until all the burgers are cooked, adding more oil and butter to the skillet between batches as necessary.
• Spread each side of the buns with about 2 teaspoons of Paul's burger sauce. Season the tomato slices with salt and pepper and place the tomatoes on the bottoms of the buns. Place the cooked burger patties on top of the tomatoes and then top the burgers with shredded lettuce. Secure the tops of the buns on the burgers with frilled toothpicks or small bamboo skewers.

TRIPLE B BURGERS

Steps:

• Make the sauce: In a bowl, mix the cornstarch, confectioners' sugar, cayenne pepper, salt and black pepper. In a large saute pan over low heat, combine the bourbon, 1 cup water, the soy sauce, Worcestershire sauce, maple syrup, sesame oil, vinegar, mustard, garlic, onion, Tabasco, brown sugar and granulated sugar. Bring up the heat to a simmer and slowly add the dry mix to the wet, whisking vigorously as you go. When the mixture is well combined, cook about 1 more minute. Turn off the heat.
• Preheat a grill or griddle over medium-high heat.
• Make the burgers: Form the meat into 6 patties. Lightly season with salt, pepper and garlic salt. Grill the patties to medium, 4 to 5 minutes per side. Add 2 strips of bacon to each patty. Melt a thick slice of smoked cheese over each bacon burger.
• Place the burgers between the buns, drizzling a generous amount of bourbon sauce on each burger.

LENTIL BURGERS

Steps:

• Pulse lentils in a food processor until coarsely ground; transfer to a large mixing bowl.
• Mix onion, egg, bell pepper, and bread crumbs with the lentils; add mozzarella cheese, garlic, salt, and pepper to the lentils and mix.
• Divide the mixture into four equally sized portions, roll into balls, and flatten into patties.
• Spread cornmeal into a wide, shallow bowl. Dredge patties in cornmeal to coat.
• Heat olive oil in a wide skillet over medium-high heat. Cook patties in skillet until browned, about 5 minutes per side.

THIN BURGER

Steps:

• Divide beef into 4 mounds, and evenly place on a 12-by-14-inch piece of plastic wrap. Place another piece of plastic on top. Roll into 5 1/2-inch patties, about 1/3 inch thick, with a rolling pin.
• Heat a griddle or 2 large cast-iron skillets over medium-high. Season both sides of patties with salt and pepper. Cook patties, pressing with a spatula, 3 minutes. Reduce heat to medium, flip, and top with cheese. Cook 2 minutes.
• Butter cut sides of rolls, and toast on griddle until edges just start to brown, about 1 minute.
• Sandwich burgers in rolls with onion, pickle, lettuce, and mustard.

SHRIMP BURGERS

Steps:

• Start a charcoal or gas grill; fire should be moderately hot and rack about 4 inches from heat source.
• Combine garlic, chili, ginger and 1/3 of the shrimp in a food processor and purée, stopping machine to scrape down sides of container as necessary. Add remaining shrimp along with shallots, bell pepper, salt, pepper and cilantro, and pulse as many times as necessary to chop shrimp, but not too finely. Shape mixture into 4 patties. Chill for 15 to 20 minutes.
• Brush grill or patties lightly with oil and place them on grill. Cook undisturbed until a dark crust appears on bottom and they release fairly easily with a spatula, about 5 minutes. Turn and cook an additional 3 to 4 minutes on the other side. Serve on buns or not, as you like, with ketchup or lime juice as a condiment.

TRINI TROPICAL FRUIT SALAD

Steps:

• In a 3-quart stainless steel bowl, whisk together the coconut milk, malt vinegar, rum, lime juice, and jalapenos.
• Continue to whisk the mixture while pouring in a slow, steady stream of the peanut oil.
• Add the papaya, mango, banana, and kiwi to the dressing, and gently toss.
• Portion 1 c.
• of dressed fruits per serving, and garnish with the cashews, coconut, and cilantro.
• Serve immediately.
• The dressed tropical fruits may be stored covered in the refrigerator for 2-3 days.
• Hold the cashews, coconut, and cilantro separately, and garnish just before serving.
• Try this lively fruit salad as a light first course or as a dessert served with a scoop of tropical fruit sorbet and a splash of dark rum.

NATASHA'S CHICKEN BURGERS

Steps:

• Mix ground chicken, 1/4 cup bread crumbs, onion, egg, garlic, salt, and black pepper in a bowl. Moisten hands and shape chicken mixture, 2 tablespoons at a time, into flat, oval-shaped patties.
• Spread remaining 1/4 cup bread crumbs into a shallow dish. Roll patties in bread crumbs to coat.
• Heat olive oil in a large skillet over medium-high heat.
• Cook patties in hot oil until deep brown in color on the bottom, 5 to 6 minutes. Turn patties and cook until other side is browned, 3 to 4 minutes more.