Gator BBQ Recipe

Ingredients

2 pounds of alligator steak, cut into 1-inch cubes
½ cup olive oil
½ cup white wine vinegar
1 teaspoon red pepper flakes
2 tablespoons salt
2 tablespoons Worcestershire sauce
¼ cup light brown sugar

Instructions

In a large bowl, combine all of the ingredients and stir well until fully combined. Cover in plastic and refrigerate for at least one hour.
On a grill, over even radiant heat at 250 degrees F, lay the pieces of alligator meat and close the lid. Smoke and barbecue for about 15 minutes, turning the pieces over with tongs, until they are cooked through.
Transfer to a platter and serve with toothpicks and barbecue sauce drizzled over the top.

Thai chicken burgers

INGREDIENTS

550g chicken breast mince
2 tablespoons Thai red curry paste
2 green onions, finely chopped
1/3 cup sweet chilli sauce
1 egg, lightly beaten
1/3 cup low-fat cottage cheese
1/2 cup dried breadcrumbs
2 tablespoons fish sauce
1 tablespoon reduced-salt soy sauce
1/2 cup coriander leaves, roughly chopped
Olive oil cooking spray
6 multi-grain or wholemeal bread rolls, halved
2 carrots, peeled, sliced into ribbons
100g snow pea sprouts, trimmed


METHOD

Step 1. Combine mince, curry paste, onions, 1 tablespoon of sweet chilli sauce, egg, cottage cheese, breadcrumbs, fish sauce, soy sauce and coriander. Mix well.

Step 2. Using 1/2 cup mixture, shape into 6 x 3cm-thick patties. Place onto a tray. Cover. Refrigerate for 30 minutes.

Step 3. Heat barbecue on medium heat. Spray patties with oil. Cook for 12 minutes, turning, or until cooked through.

Step 4. Cook rolls, cut-side down, for 1 minute. Spread roll bases with remaining sweet chilli sauce. Top with patties, carrot, sprouts and roll tops. Serve.

Thai Turkey Burgers

INGREDIENTS

1 small shallot, quartered
2 tablespoons chopped cilantro
Two 1/4-inch-thick slices of peeled fresh ginger
1 jalapeño, stemmed and seeded
1 1/2 tablespoons Asian fish sauce
1 1/4 pounds ground turkey
Vegetable oil, for brushing
1/4 cup mayonnaise
1 teaspoon Sriracha or other Asian hot sauce
4 brioche or kaiser rolls, split and toasted
Bread-and-butter pickles, lettuce, mint leaves and chopped peanuts, for serving


HOW TO MAKE

In a mini food processor, pulse the shallot, cilantro, ginger and jalapeño with the fish sauce until chopped. Transfer the mixture to a bowl and knead in the turkey. Using slightly moistened hands, form the meat into four 4-inch patties, about 3/4 inch thick.

Light a grill or preheat a grill pan. Brush the burgers with oil and grill over moderately high heat, turning once, until golden and crusty and just cooked through, 8 to 10 minutes.

In a small bowl, combine the mayonnaise with the Sriracha. Spread the mixture on the rolls. Top with the burgers, pickles, lettuce, mint and peanuts, close and serve.