PINEAPPLE SALSA FOR LAMB BURGERS
Use this salsa to top our Mini Lamb Burgers. If you have leftover salsa, try it with pork.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes about 2 1/2 cups
Number Of Ingredients 10
Steps:
- Toast pasilla chiles in a dry small skillet over medium-high heat, turning often, until skins begin to blister, about 3 minutes.
- Heat oil in a medium saucepan over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring, until onion is translucent, 4 to 5 minutes.
- Add toasted chiles, the pineapple, sugar, vinegar, mustard, and chipotle chiles to saucepan. Cover; simmer until pineapple is translucent, about 15 minutes. Discard pasilla chiles. Refrigerate salsa until cold, about 1 hour, before serving.
PINEAPPLE SALSA
A fruit and vegetable salsa! Serve over chicken, fish, or pork, or as a side dish.
Provided by SVPORTER
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 20m
Yield 8
Number Of Ingredients 11
Steps:
- In a large bowl, toss together pineapple, red bell pepper, green bell pepper, corn, black beans, onions, green chile peppers, orange juice, and cilantro. Season with cumin, salt, and pepper. Cover, and chill in the refrigerator until serving.
Nutrition Facts : Calories 92.5 calories, Carbohydrate 19.3 g, Fat 0.5 g, Fiber 5.1 g, Protein 4.5 g, SaturatedFat 0.1 g, Sodium 226.8 mg, Sugar 4.8 g
MINI LAMB BURGERS WITH PINEAPPLE SALSA
A dollop of bright, smoky pineapple salsa tops the burgers,which are spiced with toastedcumin and coriander andcapped by sprigs of freshoregano to evoke the far sideof the Mediterranean.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 14
Number Of Ingredients 10
Steps:
- Toast cumin seeds and coriander seeds in a dry small skillet over medium heat, shaking pan often, until seeds are just beginning to brown, about 1 minute. Let cool. Finely grind seeds in a spice grinder. Pour through a fine sieve into a small bowl; discard any coarse pieces. Stir in salt, pepper, and dried oregano.
- Process salsa in a food processor until smooth. Using your hands, gently combine salsa, spice mixture, and lamb in a large bowl (do not overwork meat). Shape lamb mixture into 14 patties (about 2 inches in diameter and 1/2 inch thick). Refrigerate patties, covered, until cold, about 1 hour (or overnight).
- Using a 2-inch round cookie cutter, cut the centers out of top and bottom halves of buns.
- Preheat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Brush grill and burgers with oil. Grill, flipping once, 3 minutes per side for medium-rare. Toast buns, cut sides down, on grill during the last minute of cooking, if desired. Serve burgers on buns. Top with salsa; garnish with fresh oregano, if desired.
PINEAPPLE SALSA
Steps:
- Mix 3 chopped tomatoes, 1 diced seeded jalapeno, 1 diced red onion, 1 cup diced pineapple, 4 tablespoons chopped cilantro, 1/4 teaspoon each ground cumin and ground allspice, a pinch of sugar and salt to taste.
GRILLED PORK BURGERS WITH PINEAPPLE SALSA
Slightly spicy grilled pork burgers are topped with a sweet and zesty pineapple salsa.
Provided by waterlily78
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 1h55m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Layer pineapple and peppers on a baking sheet. Drizzle evenly with 1 tablespoon olive oil.
- Bake in the preheated oven until browned, 15 to 20 minutes. Stir occasionally to prevent overbrowning.
- Meanwhile heat remaining olive oil in a large skillet over medium heat. Cook and stir onion until soft, about 5 minutes.
- Combine pineapple-pepper mixture, onion, orange juice, salt, and pepper in a blender or food processor. Puree until salsa is thoroughly combined. Add cilantro and blend lightly. Chill for approximately 1 hour.
- Combine ground pork, seasoned salt, paprika, dill, garlic powder, hot sauce, and red pepper in a large bowl. Blend well using your hands. Shape mixture into 8 patties.
- Preheat a gas or charcoal grill for medium-high heat and lightly oil the grate.
- Grill burgers until browned, 5 to 7 minutes per side. Cook 5 minutes for medium-well; 7 minutes for well done.
- Place burgers on buns and garnish with pineapple salsa.
Nutrition Facts : Calories 490.2 calories, Carbohydrate 48.2 g, Cholesterol 73.6 mg, Fat 22.3 g, Fiber 4.9 g, Protein 25.5 g, SaturatedFat 7.1 g, Sodium 791.7 mg, Sugar 18.5 g
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