Yields 6 burgers
Recipe developed by The Clever Cleaver Brothers®
1 pound beef skirt steak or thin piece of sirloin
1 pound Italian sausage meat (removed from casing)
6 teaspoons The Clever Cleaver Kitchen® Bombay Booster Seasoning (or curry blend)
6 slices red onion
6 pineapple rings
6 slices cheddar cheese
6 burger rolls
Sauce Ingredients
3/4 cup mayonnaise
3/4 cup ketchup
1 tablespoon Cholula® Hot Sauce
1 tablespoon chopped parsley
1. Trim excess fat and silver skin from the skirt steak. Lay the steak on a cutting board and spread ground
sausage over skirt steak (remove from casings if using links).
2. Roll the skirt steak and sausage to form cigar shape. Place on a platter, cover and freeze until semi frozen.
3. Remove meat from freezer and use a sharp knife to cut into six equal slices.
4. Season six portions on each side with a half-teaspoon of Bombay Booster Seasoning (or curry blend).
5. In a small bowl combine the Sauce Ingredients and hold covered in the refrigerator until ready to use.
6. Preheat the barbecue grill to medium-high and place on the skirt steak burgers. As the burgers are cooking,
place six pineapple slices and six slices of red onion on the grill. Grill on both sides and hold for service.
7. Cook the burgers for approximately five minutes on each side, or until sausage is cooked. Before
removing from the grill, top each burger with onion, pineapple and cheddar cheese. Let the cheese melt.
8. Slather bun top and bottom with sauce and add a burger stack. Enjoy. Don’t forget the napkins.
For more delicious summertime recipes visit
www.CleverCleaver.com.
