Turtle Burger (Cayman Islands) or add Bacon or/and Melted Cheese 8oz

1-​​2 Scotch Bonnet peppers, destemmed and deseeded (optional for your heat liking)
4 Seasoning Peppers, destemmed, leave the seeds in (these are not hot and more for flavor)
6 stalks of green onion,(scallion)
3 cloves of garlic, diced
1 lb of 3/4 cooked bacon​, (optional)
​2 lbs ground up farm-raised turtle steak
1 Tbsp of Season​in​g salt
4 tsp of brown sugar (if using all Scotch Bonnet Peppers use more sugar to balance the heat)

The Cheese Sauce

1 Cup Milk
4 Tbsp Flour
2 Cups Pepper Jack, Gouda, Cheddar, Swiss, cheese or your choice
Combine ingredients in a saucepan over medium heat and stir continuously until smooth. (keep on lowest heat setting to keep cheese melted and gooey)

Method

​1. ​Remove the seeds from the Scotch peppers, the heat is in the Capsaicin in the ribs/ pith, any heat in the seed is ​only ​from contacting the pith, so we just get rid of the seeds, it won’t take away from the heat of the Capsaicin
2. Finely Chop al the peppers and scallion
​3. Finely chop the bacon, the fat from the bacon will​ go well with the ground Turtle which has a ​90/10 fat ratio and keep it moist.
4. Combine all the ingredients then add the brown sugar and the seasoning and mix well. (remember to use throw-away gloves or wash your hands and under fingernails right after mixing)
​5.​Place the mix into the fridge for about an hour.
​5.​Form the burger patties to your liking​.
​6.​Place the burgers on the grill or in a frying pan with oil using indirect heat and cover, you may want to rotate them when you flip them over. cook to an internal temp of 160F/ 71C for at least 10-12 mins on each side on low heat.
​

Serve on a good burger bun with the cheese sauce and your favorite toppings​​

This Turtle Burger serves with French Fries, Tostones or Fried Breadfruit  and Jerk Mayo