Rachael Ray’s Cubano Burger with Mango–Black Bean Salsa Serves 4
11⁄3 pounds ground turkey breast
1⁄3 pound 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 tablespoons finely chopped fresh cilantro
1 tablespoon grill seasoning, such as McCormick’s steak seasoning
Vegetable or olive oil, for drizzling
8 slices (1⁄3 pound) deli Swiss cheese
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 (recipe follows)
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.
Mango–Black Bean Salsamakes 4 cups
1 16-ounce jar black bean salsa
1 ripe mango, pitted, peeled, and diced
2 tablespoons chopped fresh cilantro leaves
1/4 red bell pepper, finely chopped
Place the salsa in a medium bowl, and top with the mango, cilantro, and bell pepper.
Copyright © 2010 by Lee Brian Schrager with Julie Mautner. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
