Rachael Ray's Cubano Burger with Mango Salsa
Ingredients
Instructions:
Mango Salsa
Ingredients
- 1 1⁄3 lb ground turkey breast
- 1⁄3 lb deli-sliced smoked ham, chopped
- 2 clove garlic, minced
- ¼ red bell pepper, finely chopped
- 3 scallions, white and tender green parts, finely chopped
- 2 Tbsp finely chopped fresh cilantro
- 1 Tbsp grill seasoning, such as McCormick’s steak seasoning (I used Penzeys Chicago Steak Seasoning)
- Vegetable oil, for drizzling
- 8 slice deli Swiss cheese (1⁄3 lb)
- 4 Portuguese or kaiser rolls, split
- 2 large dill pickles, thinly sliced lengthwise
- Sliced banana pepper rings, drained
- Yellow mustard
- 1 (12- oz bag) plantain chips, white and tender green parts, finely chopped such as Goya, for serving
- Mango–Black Bean Salsa ( recipe follows)
Instructions:
- 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.
- 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.
- 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.Serve with plantain chips on the side. Pass the salsa for dipping the plantains or topping the burgers.
Mango Salsa
- Mix together
- 1 (16-oz) jar black bean salsa
- 1 ripe mango, pitted, peeled, and diced
- 2 Tbsp chopped fresh cilantro leaves
- ¼ red bell pepper, finely chopped