Caribbean Turkey Burgers

 

Ingredients

1/2 cup dry bread crumbs
3 tablespoons chopped onions
3 tablespoons minced fresh parsley
2 tablespoons Worcestershire sauce
1 tablespoon Caribbean jerk seasoning
1/2 teaspoon salt 
1 1/4 pounds lean ground turkey
1 teaspoon olive oil 
4 whole wheat hamburger buns, split
4 lettuce leaves
1 medium mango, peeled and sliced
4 (1/4 inch thick) rings sweet red pepper

Directions

In a large bowl, combine the first six ingredients. Crumble turkey over the mixture and mix just until combined. Shape into four 1/2-in.-thick patties.

In a large skillet, cook patties in oil over medium heat for 5 minutes on each side or until no longer pink.

 










Serve on buns with lettuce, mango slices and red pepper rings. It is a perfect dinner to serve with tempura sweet potato fries!

Cajun Burgers

Cajun Burgers! 

 

CAJUN SEASONING BLEND:
1 tablespoons ground cumin
1 tablespoons dried oregano
1/2 tablespoon garlic powder
1/2 tablespoon paprika
1 teaspoons salt
1 teaspoon cayenne pepper

BURGERS:
1 pound ground beef
1/2 teaspoon salt
1/2 to 1 teaspoon hot pepper sauce
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1 garlic clove, minced
1/2 -1 TB Cajun Blend
Pepper Jack Cheese

Spicy Mayo-1/2 c miracle whip, 1 TB lemon juice, 1 tsp Cajun seasoning,1/4 tsp hot sauce.  

Directions
Combine 1/2 pound ground meat with 1/2 c bread crumbs. Add the thyme, basil, minced garlic, and 1 TB -2 TB Cajun seasoning blend. 
 








Stir the mixture until everything is evenly distributed. If it is too dry add more hot sauce.

Form the mixture into four patties and cook on med high until they are done to your liking. 

Melt pepper jack cheese on top. 

I used sour dough bread this time but any roll will work. Grill the outside of the bread to give it a nice golden color. Prepare the sandwiches with spicy mayo on the bottom layer, hamburger, cheese, pickles and lettuce. 

Fish Sandwich

Simple Fish Sandwich

 

4 Fish Fillets (cod)
French Bread
Toppings optional

Tarter Sauce Ingredients
1/2 C Mayo
1 TB lemon juice
2 TB Sweet Relish
1 tsp red pepper
1 tsp cayenne pepper

Cook fish and slice the bread. If your really feeling ambitious try Brown Eyed Baker's Beer Battered Cod. For this sandwich I am using frozen fish and a fresh french bread that I just made will post the recipe in a bit. Brush one side of each slice of bread with butter. Warm up the grill or pan.

Take the mayo (I used miracle whip), lemon juice, sweet relish, red pepper, and cayenne pepper and stir together in a separate bowl.

Spread on slice of bread with the tarter sauce put one piece of fish and top sandwich with another slice of bread. Put it on the hot grill until the bread is golden.

You can always add lettuce, tomatoes, onions, or cheese just depends on what you like on your fish. It's really good with hot pepper jalapeno cheese!

Cuban Sandwich

This one is for my sister Becca who is the queen of sandwiches. There is this causeway Gourmet sandwich shop in Ocean Isles that we went to almost every day and they had the most amazing Cuban and club sandwiches. So here is my attempt to replicate the best sandwiches I have ever had.

Ingredients
1/3 c olive oil
1 small onion, finely chopped
2 garlic cloves minced
2 tsp oregano
1/2 c juice from orange
salt and pepper
1 lb pork chops or tenderloin
1tsb vegetable oil
4 loaves bread Cuban or ciabatta
2 TB mustard
dill pickles
2/3 lb shaved ham
1/2 lb Swiss cheese
2 TB butter

Heat the olive oil in a small skillet or sauce pan. Add the onion, garlic, and oregano. Cook on medium heat and stir frequently until the onion is soft but not brown, about 5 minutes. Add the orange juice and simmer until slightly reduced, about 2 minutes. Add salt and pepper to taste. I used left over pork tenderloin from my Jamaican BBQ Tenderloin so I put the tenderloin slices in all of the marinade.

If you are using raw meat take 1/2 marinade and put pork chops in it for 30 minutes  to 8 hours in the fridge. Cook the raw pork chops.

Cut the bread in half. Take the remaining marinade and spread on the rolls.Divide the mustard between the 4 rolls and add to the bottom half of roll. Then layer it with the dill pickles.

Take the thinly sliced pork chops and put on the roll next. Then layer the ham and Swiss cheese on top.

Cover the tops of the rolls with butter or oil so they get nice and golden brown on the grill.

 

Close the rolls and place on a heated sandwich grill. Let them cook until the cheese is melted.

Cut the sandwiches in half and serve with your favorite sides.