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1
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
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2
To make the sauce: heat the olive oil in a saucepan on the grill.
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3
Add in the onion, garlic, bell pepper, and jalapeno peppers; stir/saute 5 minutes or until softened.
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4
Add in the molasses, rum, and lime zest; cook, stirring, about 5 minutes or until the liquid is nearly all cooked away.
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5
Stir in the tomato, bitters, and salt; move the saucepan to the edge of the grill rack to keep warm.
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6
To make the patties: combine the turkey, sausage, salt, pepper, cloves, curry powder, and lime juice in a large bowl.
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7
Handling the meat as little as possible to avoid compacting it, mix well.
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8
Divide the mixture into 6 equal portions; form the portions into patties to fit the rolls.
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9
When the grill is ready, brush the grill rack with vegetable oil.
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10
Place the patties on the rack; cover and cook, turning once, just until the juices run clear when the patties are pierced in the center (about 4 minutes on each side).
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11
During the last few minutes of cooking, place the rolls, cut side down on the outer edges of the rack to toast lightly.
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12
To assemble: on each bottom roll, place a patty and top with an equal portion of the sauce; add the roll tops and serve.
