Extraits

Rachael Ray's Cubano Burger with Mango--Black Bean Salsa   Serves 4   11⁄3 pounds ground turkey breast 1⁄3 pound deli-sliced smoked ham, chopped 2 cloves garlic, minced 1/4 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 Yellow mustard 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.   Mango--Black Bean Salsa 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. From the Hardcover edition. Excerpted from The Food Network South Beach Wine and Food Festival Cookbook: Recipes and Behind-the-Scenes Stories from America's Hottest Chefs by Lee Brian Schrager, Julie Mautner All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.