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.