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".

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.