Latin Inspired Apple & Anaheim Pepper Hamburger Steak

Served with Pineapple Cashew Rice (Made withRaven’s Original™)

makes8 patties
Don’t overlook the absolutely versatileflavor of cooked apples in savory dishes. It turns boring into bon appetite!

Ingredients:

1 lb. 90% lean ground sirloin
¼ t ground ginger
¼ t ground coriander
¼ t turmeric powder
¼ t cinnamon
1/8 t ground cumin
½ t kosher salt or other coarse salt. (If you use regular table salt, use only ¼ t)
¼ t black cracked pepper
2 T vegetable oil
1 small Fuji apple diced (about ½ C)
3 Anaheim peppers, 2 diced and one quartered to sauté and serve with meal
2 T salted butter
2 very large cloves of garlic diced very small
Fresh parsley to garnish
and thinly julienned kale as bed for rice

Rice:

½ C jasmine rice
1 C water
½ C Ravens Original Pineapple Salsa
1/3 C white onion thinly sliced
1/3 C chopped cashews
Salt and pepper to taste

Method:

• Combine the rice, water,salsa, onion, cashews, and salt and pepper. Bring to boil, cover and simmer on very lowfor 20 minutes. Turn off heat, keep lid on until ready to serve. Season to taste.
• While rice is cooking combine all ingredients for hamburger steaks and divide into 8 equal patties. Heat a large saucepan on high and melt butter. When hot add the patties and sear on one side. Turn over and then add the 1 quartered pepper. Cook until meat is medium or medium well; your preference.
• To serve arrange a bit of the kale pieces and then spoon a serving of the rice on the plate. Top with 1 or 2 burgers and drizzle a bit of the yummy butter and frond mixture on top. Garnish with parsley.
• NOTE: If you like heat you can experiment with adding a bit of cayenne to the meat or the rice, or chili flakes. I chose not to so the sweet and tangy umami flavors would take center stage!