Rachel Ray’s zesty Cubano burger
Throughout the holidays, TCD gave readers a treat with Winter Warmers, featuring easy-to-make cold weather recipes from some of Milwaukee’s top chefs.
In 2011, we’re bringing the series back, with a South Beach twist. Compliments of The Food Network’s South Beach Wine & Food Festival Cookbook– co-authored by Milwaukee native Julie Mautner (see below) — TCD introduces South Beach Delights, offering a few hand-picked recipes from world-famous chefs.
The best part? These tasty, refreshing recipes are simple enough to make in your own home, and just might inspire the at-home gourmand in all of us to do a little experimenting in the kitchen.
Rachael Ray’s Cubano Burger with Mango-Black Bean Salsa
Over the years I’ve written hundreds of burger recipes, from beef burgers to veggie burgers to salmon burgers . . . you name it. When I come to Miami for SoBe, I like to add a little Latin flair to my cooking.
I taught this Cubano Burger at one of the culinary demos, and a year later, Lee and I started the Burger Bash, my favorite event!! Who doesn’t love tasting the best burgers from the most talented chefs from all over the country?! You’re going to love this one.
1 1⁄3 pounds ground turkey breast
1⁄3 pound deli-sliced smoked ham, chopped
2 cloves garlic, minced
¼ red bell pepper, finely chopped
3 scallions, white and tender green parts, finely chopped
2 tablespoons finely chopped fresh cilantro
1 tablespoon grill seasoning, such as McCormick’s steak seasoning
Vegetable or olive oil, for drizzling
8 slices (1⁄3 pound) deli Swiss cheese
4 Portuguese or kaiser rolls, split
2 large dill pickles, thinly sliced lengthwise
Sliced banana pepper rings, drained
1 12-ounce bag plantain chips, such as Goya, for serving
Mango–Black Bean Salsa (recipe follows)
1. In a mixing bowl, combine the turkey, ham, garlic, bell pepper, scallions, cilantro, and seasoning. Form the mixture into 4 patties. Drizzle each patty with some oil.
2. Heat a large nonstick skillet over medium-high heat. Add the patties and cook until done (5 to 6 minutes on each side), topping each patty with 2 slices of the cheese in the last 2 minutes of the cooking time.
3. Remove from the heat and place a patty on the bottom half of each roll. Top each with some pickles and banana peppers. Slather some mustard over the inside of the top half of each roll and place it on the burger.
4. Serve with plantain chips on the side. Pass the salsa for dipping the plantains or topping the burgers.
makes 4 cups
1 16-ounce jar black bean salsa
1 ripe mango, pitted, peeled, and diced
2 tablespoons chopped fresh cilantro leaves
1/4 red bell pepper, finely chopped
Place the salsa in a medium bowl, and top with the mango, cilantro, and bell pepper.
About co-author Julie Mautner:
Born and raised in Glendale, a graduate of Nicolet High School and UW-Madison, Julie Mautner is a freelance journalist who splits her time between Milwaukee and Provence, France. She was a founding editor of Food Arts Magazine in New York and was its executive editor for ten years.
Since she resigned in 1998 to freelance, Julie’s articles have appeared in/on NYTimes.com, TheAtlantic.com, Travel & Leisure, Bon Appetit, Food & Wine, Epicurious.com, Conde Nast Traveller UK, New York, Financial Times and elsewhere. She also publishes the popular blog ProvencePost.com, written for anyone who lives in, travels to or dreams of visiting the South of France. The Food Network South Beach Wine & Food Festival Cookbook (co-authored with Lee Schrager) was published by Clarkson Potter in November 2010 and is Julie’s first book.
**Photos reprinted from Food Network South Beach Wine & Food Festival Cookbook © 2010 by Lee Brian Schrager with Julie Mautner. Photographs copyright © 2010 by Quentin Bacon.
Mar 9th, 2015 by Cari Taylor-Carlson
A fine place on a sunny day for breakfast or lunch, or later fare as the street lights of Downtown come up.
Feb 13th, 2015 by Michael Horne
The small, simply designed place has some 150 offerings on its menu, including a number of Sushi items.
Feb 6th, 2015 by Jeffrey Merlot
Its theatrical setting and eclectic menu might leave you wondering, but the food is great.
Feb 1st, 2015 by John Koethe
Charming atmosphere, imaginative, well-prepared food and a fine drink menu. All very satisfying.
Jan 22nd, 2015 by Michael Horne
Formerly a pop-up restaurant at the National, it will now be permanently located at 315 E. Wisconsin Ave., with an expected opening in June.
Jan 20th, 2015 by Cari Taylor-Carlson
It still offers good food, a wide-ranging menu and vast wine list, but now in a bigger, gorgeously-rehabbed space.