Recipe Juicy Susie’s Mozzarella-Pineapple Burger with Eggplant Caponata Chef Rochelle Anthony, Sandals Grande Antigua & Chef Christopher Terry, Jumby Bay Resort Serves 4
www.foodanddrink-caribbean.com
INGREDIENTS: EGGPLANT CAPONATA ½ cup white vinegar ¼ cup white sugar 3 tbsp. raisins 1 small onion, diced ½ a red, yellow and green sweet pepper, diced 1 stalk of celery, diced 2 cloves of garlic, chopped 2 tsp. capers 2 small local eggplants, diced ½ cup tomato sauce Olive oil for frying
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INGREDIENTS: BURGERS 1½ lb. quality ground beef 1 medium onion, grated 4 cloves garlic, crushed 6 local season peppers, finely diced 2 tsp. Susie’s Calypso Hot Sauce Dash of Angostura Aromatic Bitters 8 oz. fresh Mozzarella, cubed 4 cored slices of Antigua Black Pineapple, grilled 4 burger buns, lightly toasted Chipotle BBQ sauce Salt & pepper to taste
Method for Caponata: In a small saucepan over medium heat, add vinegar, sugar and raisins and allow to reduce by half. Heat a large sauté pan with olive oil over medium heat. Add onions, peppers, celery garlic and capers sauté until softened. Add eggplant and cook for 5 mins. Add tomato sauce and vinegar reduction then allow mixture to simmer for a further 5 mins., before removing from heat. Set aside to cool. Method for Burgers: In a bowl combine all beef patty ingredients except mozzarella. Divide the mixture into 4 balls. Scoop out a tablespoon of meat from the centre of each burger ball and reserve. Fill the hole with small cubes of mozzarella. Replace the reserved meat over the cheese. Gently flatten balls into patties and refrigerate for at least 30 mins. Pre-heat grill to medium-high, baste burgers with chipotle bbq sauce while grilling to your required doneness. Place grilled patty on a toasted burger bun. Top with grilled pineapple and caponata. Serve with an extra dash of Susie’s Calypso Hot Sauce for that unique Antiguan flavour.