Curry Beef burgers with Pork, Peppers, & Pineapple


For the Burger:
1 1/2 pound ground chuck
1/2 pound ground pork
1 1/2 teaspoon Cumin
1 1/2 teaspoon ground Coriander
2 teaspoons medium Curry Powder
1 1/2 teaspoon Kosher salt
1 teaspoon Ground black pepper
1 Tablespoon Frank’s Red Hot Sauce

For the relish:
2 red bell peppers
6 slices fresh pineapple in juice (available in produce section of supermarket)
1 small (or half a large) Vidalia onion (if Vidalia is out of season use a Maui sweet onion)
1 tablespoon chopped fresh Cilantro

Vegetable oil for Grill Grate
1/4 cup Grade B Pure Maple syrup
1 King’s Hawaiian Bread Loaf
Dijon Mustard
1 Romaine heart- chopped



For the burger:
Mix beef, pork, cumin, coriander, curry powder, salt, pepper, and Frank’s red hot sauce until well combined but not overworked. On waxed paper form into one large patty slightly larger than the bottom of the bread loaf. allow to rest 15- 30 minutes for flavors to blend.

preheat a gas grill to Medium High heat, or prepare charcoal grill with cover to medium high.

To make the relish core & seed Red Peppers. Cut into quarters. Place peppers and pineapple slices (reserving pineapple juice) onto grill for 3-5 minutes per side or until lightly chared. Allow to cool.
Using Mini food processer, chop onion with the cilantro into 1/4 inch dice. Place in medium mixing bowl with reserved pineapple juice and cover. Chop cooled peppers and pineapple in batches to 1/4 inch dice. Add to onion mixture and refrigerate until ready to serve.

Brush the grill rack with vegetable oil. Using the waxed papper flip burger onto hot rack, cover, and grill for 5 minutes. Using 2 large spatulas turn burger carefully.Turn Grill down to Medium if using gas grill. Brush with 1/2 ofthe maple syrup. Grill 3 more minutes. flip burger again and baste with remaining Maple syrup & flip back over. Cover and grill for another 2 minutes or until instant read thermopmeter reaches 150 degrees. Remove patty to a clean plate, tent with foil and allow to rest 5-10 minutes.

While burger rests cut bread loaf in half. Remove some of the bread fron the inside ot the top of the loaf. Place on grill Over medium heat to toast the bread.

Remove Bread. Place generous amounts of Dijon Mustard on top and bottom of bun. Place shopped romain heart on bottom of bun. Top with the burger patty. Mound the Relish on top of patty & cover with the top bun. Cut Loaf into 6 wedges & serve immediately.

Makes 6 burgers