Giada De Laurentiis' Cranberry BBQ Sauce Turkey Sliders

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Giada De LaurentiisGiada at Home

Celery Apple Slaw
2 Tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp olive oil
¼ tsp kosher salt
¼ tsp freshly ground black pepper
2 celery ribs, thinly sliced
1 Granny Smith apple, cored but not peeled, cut into 2-inch matchsticks

Cranberry BBQ Sliders
1 Tbsp extra virgin olive oil
1 large shallot, diced
1 clove garlic, minced
½ cup Cranberry Sauce, recipe follows
¼ cup ketchup
2 Tbsp apple cider vinegar
2 tsp Dijon mustard
2 tsp Worcestershire sauce
1 tsp kosher salt
¼ tsp freshly ground black pepper
3 cups shredded turkey
12 sweet dinner rolls

Cranberry Sauce
1 (1-lb) bag fresh or frozen cranberries
½ cup maple syrup
1 stick cinnamon
1 orange, zested and juiced

To Make:

Celery Apple Slaw
1. Whisk together the vinegar, mustard, oil, celery, apples, salt and pepper in a large bowl. Set aside while you make the sliders.

Cranberry BBQ Sliders
1. Heat the oil in a medium saucepan over medium-high heat. Add the shallots and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the cranberry sauce, ketchup, vinegar, Dijon, Worcestershire, salt and pepper. Bring to a boil, then reduce the heat to low and simmer until the sauce has thickened, about 5 minutes. Turn off the heat and carefully pour the sauce into a food processor or blender and process until smooth.

2. Place the turkey into a large bowl and pour the sauce over the turkey, stirring to coat evenly with the sauce. To serve, spoon a 1/4 cup of the turkey onto the bottom half of the rolls, garnish with 2 tablespoons of the slaw and top with the top half of the roll.

Cranberry Sauce
1. Combine the cranberries, maple syrup cinnamon, orange zest and orange juice in a medium saucepan. Bring the mixture to a boil. Lower the heat and simmer for 10 minutes, stirring occasionally with a wooden spoon. Turn the burner off. Using the back of your spoon, lightly mash the cranberries to desired consistency. Chill until ready to serve.

Thanksgiving Burger

 

Courtesy of: You Gotta Eat Here!

A festive burger made with all your Thanksgiving favourites.
Note: Cranberry sauce must be refrigerated overnight before serving.
Courtesy of Chef Matthew William Young from The Pink Bicycle Burger Joint.

Cranberry Mayo

• 1 cup whole cranberries
• Juice and zest of 2 oranges
• 1 cup mayonnaise

Cornmeal Pancakes

• 2 cups flour
• 1 ½ cups cornmeal
• 1 Tbsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• ¼ cup white sugar
• 3 eggs
• 4 ¼ cups buttermilk
• ¼ cup butter, melted

Stuffing Patties

• 1 cup uncooked bacon, chopped
• 1 cup white onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 Tbsp butter
• 1 Tbsp chicken soup base
• 2 Tbsp fresh sage, chopped

Turkey Patties

• 44 oz ground turkey
• 2 Tbsp fresh sage
• ½ cup uncooked bacon, chopped

Assembly

• 4 - 6 buns
• Lettuce
• Tomato
• Onion

 To Make:

Cranberry Mayo 1. In a small saucepan over medium high heat, bring cranberries, orange juice, and zest to a boil; reduce heat to a simmer.
2. Stir and cook for 8 to 10 minutes.
3. Remove saucepan from heat and set aside to cool for 10 minutes.
4. Pour mixture into a food processor and blend until smooth.
5. Cover and refrigerate overnight.
6. Stir cranberries into the mayonnaise until incorporated and refrigerate until assembly.

Cornmeal Pancakes 1. To make cornbread pancakes for the stuffing patties, mix together flour, cornmeal, baking powder, baking soda, salt, and white sugar.
2. In a separate bowl, whisk together eggs and buttermilk.
3. Working in batches, mix wet ingredients into dry ingredients until fully incorporated.
4. Whisk in melted butter until smooth and consistent.
5. Preheat a large pan over medium heat.
6. Ladle pancake batter into the pan to create 3-inch pancakes, leaving room for them to expand as they cook.
7. Cook pancakes for 5 to 6 minutes, until bubbles start to form around the edges.
8. Flip pancakes but don't press them down - this will make them tough.
9. Continue cooking for 5 to 6 minutes, until browned on the second side and set pancakes aside to cool.
10. Repeat with remaining batter.
11. Tear six of the pancakes into 1-inch cubes, to be used in the stuffing patties.

Stuffing Patties 1. In a medium pan over medium high heat, stir and cook bacon for 8 to 10 minutes, or until bacon starts to brown.
2. Add onion and garlic and continue stirring and cooking for 5 to 6 minutes, until onions are soft translucent.
3. Stir butter and soup base into the pan.
4. Once butter has melted, remove pan from heat and set aside.
5. In a large bowl, stir reserved cornbread cubes into the bacon mixture until the mixture can be formed into small balls.
6. Cover the ring mold with plastic wrap and set 4 ounces of stuffing in the middle of the mold.
7. Cover the top of the mold with plastic and press the stuffing down into the mold to form patties. Remove the mold and repeat with remaining stuffing.

Turkey Patties 1. In a large bowl, stir together ground turkey, sage, and uncooked bacon.
2. Form mixture into 6-ounce balls and set aside.

Assembly 1. Preheat grill to 450°F.
2. Press turkey patties down onto the grill to form patties; place stuffing patties on the grill.
3. Grill turkey patties for 5 to 6 minutes on the first side, until edges turn grey and juice starts to pool on top; flip burger and continue cooking until juices run clear.
4. Grill stuffing patties for 4 to 5 minutes per side.
5. Slice buns in half and toast on the grill.
6. Once the stuffing patty is done, place on top of the turkey patty; once the turkey patty as it finishes cooking.
7. When the turkey patty is done cooking, remove both patties from the grill.
8. Spread cranberry mayonnaise on both sides of the toasted bun and add lettuce, tomato, and onion to the bottom half of the bun.
9. Place the turkey and stuffing patties on top of the onions and add the top half of the bun.
10. Repeat with remaining patties and serve.
 

Boston Turkey Burger with Cranberry Ketchup Sauce

By Dib's

"This is one tasty burger. I love the cranberry ketchup sauce!"

-Dib's

• 1 lb ground turkey
• 1 large egg, beaten
• 2 green onions, sliced thin
• ¹⁄₂ cup progresso Italian style breadcrumbs
• ¹⁄₂ teaspoon garlic powder
• ¹⁄₂ teaspoon sea salt
• ¹⁄₂ teaspoon fresh ground black pepper
• 1 tablespoon Dijon mustard
• ¹⁄₄ cup ketchup
• ¹⁄₄ cup whole berry cranberry sauce
• 4 hamburger buns with sesame seeds
• red leaf lettuce

To Make:

1. In a medium bowl mix together the turkey, egg, onions, bread crumbs, garlic powder, salt, pepper and Dijon Mustard.
2. Form into 4 patties and either grill for fry until done, around 4 minutes on each side over medium high heat.
3. Meanwhile, in a small bowl whisk together the ketchup and cranberry sauce.
4. On the bottom bun place 1 cooked burger, top with the sauce and lettuce.
5. Serve.