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    Palonilla Patty Melts With Yellow Mustar


    Source of Recipe


    Rachael Ray
    Palonilla Patty Melts With Yellow Mustar Slaw


    1 1/2 pounds ground sirloin
    1 1/2 teaspoons ground marjoram or oregano, half a palmful
    1 1/2 teaspoons ground cumin, half a palmful
    1/4 cup loosely packed cilantro leaves, a handful, finely chopped
    3 to 4 tablespoons grated onion
    3 to 4 cloves garlic, finely chopped
    Salt and pepper
    1 tablespoon EVOO - Extra Virgin Olive Oil
    1 lime
    4 slices Swiss cheese
    8 slives good quality white bread, toasted
    Butter, for toast
    1/4 cup yellow mustard
    3 tablespoons dill relish
    1/4 cup honey or agave syrup
    1/3 cup vegetable oil
    1 pound slaw salad mix
    Plantain chips




    Preheat broiler and place the baking rack in center of the oven.
    Combine meat with herbs and spices, onions and garlic and salt and pepper. Form 4 patties thinner at center and thicker at edges.

    Heat EVOO in a skillet over medium high heat. Add patties and cook 5 minutes on first side, flip and cook 2 minutes, squeeze lime juice over burgers, then add cheese. Foil tent the pan to melt the Swiss slices over top in last minute of cook time.
    Meanwhile, toast the bread on each side under broiler then lightly butter it.

    Combine mustard with relish, honey and whisk in vegetable oil, toss with slaw salad to coat and season with salt and pepper.
    Serve Palomilla burgers on toast, cut from corner to corner, slaw salad and plantain chips along side.

 

 

 


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