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Sandwiches - Caribbean Curry Burger Post by :pjutter Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1453

Click below to download : Sandwiches - Caribbean Curry Burger (Format : PDF)

Sandwiches - Caribbean Curry Burger

Curry Sauce (adapted):
3/4 cup low fat mayonnaise
3/4 cup fat-free sour cream
6 tbsp. chutney (mango, mint, coriander)
1 tbsp. curry powder, + 1 tsp.

2-1/4 lb. freshly ground chuck
2 tsp. freshly ground black pepper
1-1/2 tsp. salt
6 Kaiser rolls or other large rolls, split
6 red onion slices
Caribbean hot sauce, your favorite

Prepare curry sauce, mixing together ingredients in a medium bowl. Can be prepared several days ahead and refrigerated.)

Preheat grill.

In a large bowl, combine ground chuck, salt and pepper. Gently form mixture into six patties about 1/2 to 3/4" thick. Grill burgers to desired doneness.

Meanwhile, heat buns. When burgers are done, put one on each bun. Place on plate and serve along side some cole slaw and some corn-on-the-cob. Pass onion slices and hot sauce.
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4 portions frozen thinly sliced sandwich steaks cut crosswise into 1/2 inch strips 2 tablespoons butter 1 medium onion chopped (1/2 cup) 1 large green bell pepper cut into strips (1 1/2 cups) 1/4 teaspoon salt 1/8 teaspoon pepper 2 (8 oz.) cans Pillsbury refrigerated crescent dinner rolls 4 ounces (1 cup) shredded Mozzarells Cheese 1 egg beaten (if desired) Heat oven to 350 degrees. In large skillet, over medium-high heat, stir fry steaks in butter til no longer pink; remove from skillet.

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4 lbs. beef tenderloin salt and pepper, or to taste 2 Tbs. olive oil 24 mini buns 1/2 cup butter, softened 2 Tbs. horseradish Rub well trimmed beef tenderloin with olive oil, salt and freshly ground course black pepper. Preheat oven to 425 degrees, roast tenderloin for about 35 minutes or until meat thermometer registers 130-135 degrees. Remove from oven and let cool. Wrap and refrigerate. Bring to room tempeture when ready to serve. Make horseradish butter by combining butter and horseradish. Serve tenderloin thinly sliced on mini buns with horseradish butter.