Sunset's barbecue cook-off 2000

Sunset, July, 2000 by Elaine Johnson

Per serving: 573 cal., 42% (243 cal.) from fat; 34 g protein; 27g fat (9.48 sat.); 48 g carbo (3.68 fiber); 732 mg sodium; 97 mg chol.

Roxanne and Bock Chan

Albany, California

FINALISTS

"Our family loves the Spanish flavors of paella and gazpacho," Roxanne Chan says, "so we decided to combine them." The Chans' ingenious saffron-flavored poultry burgers conceal a surprise--whole shrimp. Gazpacho relish adds more zing.

Paella Burgers with Gazpacho Relish

PREP AND COOK TIME: About 50 minutes

NOTES: Garnish with black ripe olives speared on toothpicks.

MAKES: 4 servings

1/8 teaspoon saffron threads

1 pound ground chicken or turkey

1/2 pound bulk pork sausage

1/2 cup soft white bread crumbs

1/2 teaspoon grated lemon peel

1/2 teaspoon pepper

4 shelled, deveined shrimp (20 to 25 per lb.)

4 sandwich rolls or hamburger buns (about 3 oz. each), cut in half horizontally

2 tablespoons olive oil

Gazpacho relish (recipe follows)

Red leaf lettuce leaves, rinsed and crisped

1. Crumble saffron into a large bowl. Add 2 tablespoons warm water and let stand until saffron is limp, about 5 minutes. Add ground chicken, sausage, bread crumbs, lemon peel, and pepper; mix well.

2. Divide mixture into 8 equal portions; shape each into a 4 1/2-inch-wide patty and set in a single layer on plastic wrap. Place 1 shrimp in the center of each of 4 patties. Cover each shrimp with another patty and press patties together to seal.

3. Brush cut sides of rolls equally with olive oil.

4. Prepare barbecue for direct heat (see page 94). When grill is medium-hot, oil grill. Lay patties on it and brown on each side, turning once, until no longer pink in center of thickest part (cut to test), about 6 minutes total. One to three minutes before meat is done, place rolls cut side down on grill and toast until golden.

5. Transfer roll bottoms, cut sides up, to a platter. With a wide spatula, set a burger on each bottom. Spoon relish equally over burgers, arrange a lettuce leaf on each, and cover with roll tops.

Per serving: 725 cal., 50% (360 cal.) from fat; 38 g protein; 40 g fat (11 g sat.); 50 g carbo (2.6 g fiber); 958 mg sodium; 199 mg chol.

Gazpacho relish. In a bowl, mix 1 cup chopped firm-ripe tomato, 1/4 cup chopped English cucumber, 4 teaspoons minced seeded fresh jalape[tilde{n}]o chili, 1 tablespoon minced red onion, 1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano, 1 tablespoon white wine vinegar, 1 1/2 teaspoons olive oil, 1 teaspoon minced garlic, and 1/2 teaspoon Worcestershire. Season to taste with salt and pepper. Makes about 1 1/4 cups.

Per serving: 34 cal., 50% (17 cal.) from fat; 0.8 g protein; 1.9 g fat (0.8 g sat.); 4.1 g carbo (0.9 g fiber); 13 mg sodium; 0.5 mg chol.

Sherlyne Hutchinson

Cornelius, Oregon

FINALIST

Looking for something a little more gourmet than plain grilled hamburgers, Sherlyne Hutchinson came up with the concept of a knife-and-fork cheeseburger stack with taco seasonings. Instead of a bun, she rests each burger on a grilled mushroom cap, then layers green chilies and sliced tomato, onion, and avocado on top.