Best Calypso Burgers Recipes

CALYPSO SHRIMP AND SCALLOP BURGERS

Steps:

• You can half the above to make three (3) servings instead of six (6). Burgers: In a food processor fitted with the metal blade, coarse chop the shrimp (in batches if necessary so you don't end up with a puree; you want it to be slightly chunky). Transfer to a large bowl. Repeat with the scallops being careful to chop, not puree them. Add to the shrimp in the bowl. TIP: I find it easier to hand chop the shrimp and scallops to get the right "chunk" consistency. Add the salt, egg white and sherry; mix well. (You might find clean hands work well here.) Add the cornstarch and mix in gently. In a large skillet, heat the clarified butter over medium heat. Place the flour in a wide bowl. Divide the fish mixture into 6 mounds and place each in the flour to coat well. Carefully form each into a patty (the mixture will be somewhat loose so this may take a little care). Place the patties into the preheated pan and cook 2 to 3 minutes or until golden brown. Carefully turn over and cook until golden brown on the other side. The "burgers" will firm up considerably while cooking. Serve each hot on a soft Kaiser roll with a piece of lettuce, a tomato slice and 2 tablespoons Stone Crab Sauce. Mustard Sauce: The accompanying piquant Stone Crab Mustard Sauce is a combination of mayonnaise, Dijon and yellow mustards, horseradish and a touch of Tabasco, which gives just enough zing to each bite. Its name, of course, comes from the fact it would also be good with stone crab.

CALYPSO BURGERS

Steps:

• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• To make the sauce: heat the olive oil in a saucepan on the grill.
• Add in the onion, garlic, bell pepper, and jalapeno peppers; stir/saute 5 minutes or until softened.
• Add in the molasses, rum, and lime zest; cook, stirring, about 5 minutes or until the liquid is nearly all cooked away.
• Stir in the tomato, bitters, and salt; move the saucepan to the edge of the grill rack to keep warm.
• To make the patties: combine the turkey, sausage, salt, pepper, cloves, curry powder, and lime juice in a large bowl.
• Handling the meat as little as possible to avoid compacting it, mix well.
• Divide the mixture into 6 equal portions; form the portions into patties to fit the rolls.
• When the grill is ready, brush the grill rack with vegetable oil.
• Place the patties on the rack; cover and cook, turning once, just until the juices run clear when the patties are pierced in the center (about 4 minutes on each side).
• During the last few minutes of cooking, place the rolls, cut side down on the outer edges of the rack to toast lightly.
• To assemble: on each bottom roll, place a patty and top with an equal portion of the sauce; add the roll tops and serve.

CALYPSO BEEF BURGERS

Steps:

• Combine Ground Beef, chutney and jerk seasoning in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.
• Place patties in center of grid over medium, ash-covered coals; arrange pineapple slices around patties.ÂGrill, covered,Â8 to 10 minutes (over medium heat on preheated gas grill,Â7 toÂ9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Grill pineapple, covered, 8 minutes or until heated through. (Gas grilling times remain the same.) About 2 minutes before burgers are done, place rolls, cut sides down, on grid. Grill until lightly toasted. During last minute of grilling, top each burger with cheese.
• Place 1 burger and pineapple slice on bottom of each bun. Close sandwiches.