Calypso Burgers - cooking recipe

Ingredients

Calypso Sauce
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 small red bell pepper, finely chopped
2 fresh jalapeno peppers, minced
2 tablespoons molasses
1/4 cup dark rum
1 teaspoon grated lime zest
1 small tomatoes, seeded and diced
1 tablespoon Angostura bitters
1/2 teaspoon salt
Patties
1 lb ground turkey
1/2 lb bulk hot pork sausage
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon ground cloves
3/4 teaspoon curry powder
1 tablespoon freshly squeezed lime juice
6 seeded sandwich buns, split

Preparation

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the sauce: heat the olive oil in a saucepan on the grill.
Add in the onion, garlic, bell pepper, and jalapeno peppers; stir/saute 5 minutes or until softened.
Add in the molasses, rum, and lime zest; cook, stirring, about 5 minutes or until the liquid is nearly all cooked away.
Stir in the tomato, bitters, and salt; move the saucepan to the edge of the grill rack to keep warm.
To make the patties: combine the turkey, sausage, salt, pepper, cloves, curry powder, and lime juice in a large bowl.
Handling the meat as little as possible to avoid compacting it, mix well.
Divide the mixture into 6 equal portions; form the portions into patties to fit the rolls.
When the grill is ready, brush the grill rack with vegetable oil.
Place the patties on the rack; cover and cook, turning once, just until the juices run clear when the patties are pierced in the center (about 4 minutes on each side).
During the last few minutes of cooking, place the rolls, cut side down on the outer edges of the rack to toast lightly.
To assemble: on each bottom roll, place a patty and top with an equal portion of the sauce; add the roll tops and serve.