Tropical Swordfish Burgers Food

TROPICAL SWORDFISH BURGERS

Steps:

• Make the Mango Salsa: combine the mangoes, onion, cilantro, and lime juice in a glass bowl; season to taste with salt and pepper; toss thoroughly.
• Cover and chill at least 1 hour.
• Make the Herb Butter: in a bowl, mix the butter, chives, parsley, and lemon pepper; season with salt; set aside.
• Make the burgers: trim the swordfish pieces to fit the rolls.
• In a bowl, whisk the lime juice, soy sauce, olive oil, ginger, garlic, salt, and pepper.
• Add the swordfish, tossing to coat it; cover the bowl with plastic wrap and refrigerate for at least 2 hours.
• Preheat a broiler or charcoal/gas grill to medium-high heat.
• Broil or grill the burgers, flipping once, until the cooked sides are browned, about 4 minutes on each side.
• Spread herbed butter on deli rolls; place swordfish on roll bottoms; top with salsa and set roll tops in place.

TROPICAL BURGER

Steps:

• Mix first 6 ingredients well in a bowl with your hands, to make sure that it's really all mixed well, and then form into 4 burger patties.
• Mush a bunch (10-15) of the peanuts into each patty and then put them on the grill, peanut side down.
• When they are almost halfway done (depending on your heat, this could be anywhere from 2-4 minutes), flip'em and add a couple slices of ham, some cheddar and a slice of pineapple to each and let'em finish cooking.
• Take'em off the grill and add them, with lettuce and tomato, onto your buns with any mustard/ketchup/condiment you like and enjoy!
• Goofy sounding, but darn tasty!
• Try'em!
• If you really have some time on your hands, you could make a peanut sauce instead of using honey roasted peanuts, but I'm just lazy and the peanuts worked out very well.

OPEN SWORDFISH BURGERS WITH HERB AIOLI

Steps:

• Preheat grill or BBQ to high.
• Place fish in a bowl and cover with oil and lemon zest. Season to taste.
• Make the aioli in a small bowl by combining all of the aioli ingredients.
• Cook fish for 2-3 minutes each side, depending on the thickness of the fillet, or until cooked to taste.
• Toast cut sides of the ciabatta and put on a platter. Top each with some salad leaves, tomatao slices and the cooked fish. Add a dollop of the herb aioli. Serve with lemon wedges.

GRILLED SWORDFISH WITH SPICY TROPICAL SAUCE

Steps:

• Peel the orange, removing all the bitter white pith and coarsely chop. Coarsely chop the onion. Chop the scallion greens. Set aside.
• In a sauce pan, toss the orange, onion, scallion greens and pineapple along with its juice, tomato paste, garlic, cornstarch, salt, hot pepper flakes and cayenne. Bring to a boil over medium heat. Keep stirring as to not burn. Cook uncovered, for about 10 minutes. Keep stirring.
• Reduce the heat and simmer, uncovered until it gets nice and thick, about 10 minutes.
• Cut the swordfish into four steaks.
• Top each steak with 1/4th of the sauce and grill, turning once, for about 12 minutes or until the steaks flake when tested with a fork.
• Note: You can prepare the sauce in advance.

TROPICAL BURGER WITH TROPICAL FRUIT SALSA

Steps:

• Directions: Start the BBQ sauce and Salsa. Mix together egg, ground beef, and soy sauce. Start your Grill. Cut the burgers into 4 quarters. Pat the burgers to make a smooth surface. Sprinkle with pepper and Cook until bottom is nicely browned. Flip the burger and cook until it is brown. Place a pineapple slice each on the bottom half of four buns. Coat the burgers with the BBQ sauce, place them on the buns, and place some fruit salsa on top of them. Try serving with diced pineapple, mango, and/or papaya.
• Directions For BBQ Sauce: Place sweet onions in butter in a small saucepan and sauté until soft and translucent. Add brown sugar, dry mustard, cider vinegar, pineapple, ketchup, lime juice, pomegranate juice, soy sauce, and Worcestershire sauce. Stir until combined and cook over medium heat until reduced and thickened, 20 to 30 minutes.
• Directions For Fruit Salsa: In a medium bowl, combine all ingredients and mix well. Refrigerate it for at least 15 minutes.

SURPRISE BURGERS

Steps:

• Take the ground beef and separate into 1 ounce to 1.5 ounce balls. Flatten each ball between waxed paper until pizza crust thin. Set aside. If using onion-slice thinly. Fold american cheese and separate each slice into 4 equal squares. Take one piece of flattened ground beef-remove top layer of wax paper. Pile 2 squares of cheese, 2 pickles, and 2 onion slices if prefered. Place another flattened ground beef section on top with paper removerd. Seal edges so that everything is closed inside. Make sure there is no cheese, onion or pickle showing. Place in skillet and remove last layer of wax paper. Repeat until all meat is used. Brown both sides of the burger on high heat and then reduce to simmer. Add tomato sauce, worchestireshire sauce, garlic and black pepper. Cover and simmer for 20-30 minutes. Sear bun or toast to preference. Serve in traditional hamburger style.