Italian Burgers With Confetti Salsa |
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Prep Time: 40 Minutes Cook Time: 8 Minutes |
Ready In: 48 Minutes Servings: 6 |
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1991 second prize winner, Build a Better Burger Contest; Caryl Welsh, Clarksville, Maryland. Ingredients:
1 large tomato, chopped |
1 small mango, chopped |
6 pitted dried plums, chopped (prunes) |
1/4 cup chopped shallot |
1/4 cup chopped cilantro |
1 garlic clove, minced |
1 lime, juice of |
1/2 fresh jalapeno chile, diced |
1 lb hot italian sausage |
1 lb ground turkey |
2/3 cup small pimento stuffed olive, chopped |
15 pitted dried plums, chopped (prunes) |
1 1/2 tablespoons chopped fresh basil |
1 1/2 tablespoons chopped fresh flat-leaf parsley |
1/4 cup zinfandel |
6 seeded rolls, split |
Directions:
1. To make the salsa: combine all the salsa ingredients in a bowl; mix well; cover and set aside to let flavors blend.
2. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to med-high.
3. To make the patties: combine the sausage, turkey, olives, dried plums, basil, parsley, and Zinfandel in a large mixing bowl.
4. Handling the meat as little as possible to avoid compacting it, mix well.
5. Divide the mixture into 6 portions; form each portion into a patty to fit the rolls.
6. When the grill is ready, brush grill rack with vegetable oil; place the patties on the rack, cover, and cook, turning once, 4 minutes on each side or until juices run clear.
7. During the last few minutes of cooking, place the rolls, cut side down, around the outer edges of the rack to toast lightly.
8. To assemble: place a patty on each roll bottom; top with a spoonful of salsa; add roll tops and serve.
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