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Hawaiian flavors shine through in burger contest winner


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POSTED: Wednesday, October 01, 2008

The full name of Kristine Snyder's winning recipe in the Sutter Home Build a Better Burger contest is Hawaii Da Kine Burgers with Sweet-Chili Glaze, Ginger-Goat Cheese Spread and Hot Watercress Salad.

She packs her burgers with Portuguese sausage, papaya and Maui onion, tops them with a spread made with Rolling Green goat cheese from Maui's Surfing Goat Dairy, and adds a watercress salad drizzled with hot oil, a technique she based on a friend's recipe for tofu salad.

The main contest criteria was to create a burger that reflected the region, Snyder said. “;It's all about Hawaii ... I put everything in it that we have.”; Except pineapple and mango, which she just doesn't like on a burger.

 

Hawaii Da Kine Burgers

3 ounces spicy Portuguese sausage
2 pounds ground chuck
1/3 cup minced ripe papaya
1/3 cup minced Maui onion
5 teaspoons McCormick's Gourmet Collection Asian-style Spiced Sea Salt (or 1-1/2 teaspoons coarse sea salt)
Vegetable oil, for brushing on grill
6 high-quality seeded hamburger buns or sandwich rolls, split

» Ginger-Goat Cheese Spread:
4 ounces garlic-flavored mild goat cheese
1/2 cup mayonnaise
1/2 tablespoons finely minced ginger
» Sweet-Chili Glaze
2/3 cup Thai sweet chili sauce
2-1/2 tablespoons soy sauce (Yamasa brand preferred)

» Hot Watercress Salad
3 tablespoons macadamia nut or peanut oil
2 small ripe Hass avocados, pitted, peeled and thinly sliced lengthwise
1-1/2 tablespoons lemon juice (Meyer variety preferred)
1/2 ripe papaya, coarsely chopped
5 cups chopped watercress
2 small Maui onion, thinly sliced and separated into rings
2 large garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
2 tablespoons soy sauce (Yamasa brand preferred)

Prepare medium-hot fire in charcoal grill with a cover, or preheat a gas grill to medium-high.

Place sausage in food processor and process until finely chopped. Transfer to large bowl and add chuck, papaya, onion and spiced salt. Combine well, handling meat as little as possible to avoid compacting. Form into 6 patties and refrigerate until ready to grill.

To make spread: Combine goat cheese, mayonnaise and ginger in small bowl. Cover; set aside.

To make glaze: Combine sweet chili sauce and soy sauce in a small bowl. Set aside.

To make salad: Pour oil into fire-proof skillet and heat on grill until it begins to smoke. While oil is heating, halve avocado slices and place in large bowl. Add lemon juice and toss gently.

Layer papaya, watercress, onions, garlic and pepper flakes over avocado and carefully drizzle hot oil over top. Add soy sauce and toss to combine.

Brush grill rack with oil. Place patties on rack, cover and cook 4 to 5 minutes per side, basting with glaze until desired doneness is reached. During last few minutes of cooking, place buns on outer edges of rack to toast lightly.

To assemble burgers, spread cut sides of bun tops with goat cheese spread. Place a patty on each bun bottom and top with equal portions of salad. Add bun tops. Makes 6 burgers.

Nutritional information unavailable.