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‹ All Recipes ‹ Entrees

HOT OFF THE GRILL! Turkey Burgers

HOT OFF THE GRILL! Turkey Burgers

Our Poultry Rub and Rosemary Olive Oil make for an exceptionally seasoned burger!

Recipe by: Gabrielle

SERVES: 6

Wine Pairing: 2016 Pietro Family Cellars Tusca Red Wine, Napa County (Super Tuscan style)

PREP TIME: 15 minutes REST TIME: 30 minutes COOK TIME: 15 minutes TOTAL TIME: 1 hour

INGREDIENTS

Cranberry Mayonnaise: Yield about 1⅛ cups

  • 7 Tbsp. mayonnaise
  • ⅔ cup cranberry chutney

Cucumber-Red Onion Relish

  • 2 cups English cucumber, halved, seeded, very thinly sliced
  • ⅓ cup red onion, very thinly sliced
  • ¼ tsp. celery seed
  • 3 Tbsp. white sugar
  • ½ tsp. GC Napa Valley Natural Culinary Lavender Finishing Sea Salt
  • ¼ tsp. GC Napa Valley Natural Grapefruit Pink Peppercorn

Turkey Burgers

  • 6 turkey patties, unseasoned, 6 oz. each, antibiotic and hormone free
  • 6 tsp. GC Napa Valley Natural Poultry Rub Proprietary Blend (1 tsp. per burger)
  • 3 tsp. GC Napa Valley Natural Orange Finishing Sea Salt (½ tsp. per burger)
  • 1 aluminum disposable roasting pan 14” x 18”or aluminum foil sheets

Buns

  • 6 hearty burger buns
  • 4 Tbsp. or more if preferred, GC Napa Valley Natural Rosemary Olive Oil

Burger Toppings

  • 1 recipe Cranberry Mayonnaise (2-3 Tbsp. per burger)
  • 6 thick slices aged Gruyere cheese (1 oz. per burger)
  • 1 recipe Cucumber-Red Onion Relish (2 Tbsp. drained per burger)

TO PREPARE

Prepare Cranberry Mayonnaise

  1. Mix ingredients in a small bowl. Cover, refrigerate 30 minutes or overnight

Prepare Cucumber-Red Onion Relish

  1. Mix ingredients in a medium bowl. Stir every 10 minutes for 30 minutes. Cover, refrigerate 30 minutes or overnight.

Prepare Burgers

  1. Remove patties from refrigerator. Let sit at room temperature for 15 minutes. Season each side of burger with ½ tsp. Poultry Rub, a generous ¼ tsp. Orange Finishing Sea Salt and gently pat seasonings on meat with the back of a spoon. Let burgers sit 15 minutes before grilling. Meanwhile, preheat grill to medium-high heat.

Grill Burgers

  1. Grill burgers 4 minutes each side until well browned. Turn heat to medium or move burgers to a cooler part of the grill and cover with a disposable aluminum roasting pan or tent with aluminum foil. Cook 5-6 more minutes until the internal temperature is 160-162oF. Remove burgers to a plate and let rest while the buns are grilled. Carry-over cooking will bring internal temperature to 165oF. Note: The USDA recommends cooking ground turkey to a safe internal temperature of 165 F.

Grill Buns

  1. Brush the inside of each bun half with 1-2 tsp. Rosemary Olive Oil. Place 2 buns (4 halves) at a time on a cooler section of the grill with medium heat for about 30-45 seconds to toast and get grill marks. Watch very closely as the buns can burn quickly. Grill remaining buns.

TO SERVE

Arrange burger toppings on a platter. Place grilled buns and burgers on separate plates. Allow guests to create their own burger.
Suggested burger assembly from bottom to top: Bottom bun with 1-1½ Tbsp. Cranberry Mayonnaise, burger, cheese, Cucumber-Red Onion Relish, top bun with 1-1½ Tbsp. Cranberry Mayonnaise.

SHOPPING LIST

  • 1 jar 12 oz. mayonnaise
  • 1 bottle 8 oz. cranberry chutney
  • 1 English cucumber
  • 1 red onion
  • 1 jar celery seed
  • 3 Tbsp. white sugar
  • GC Napa Valley Natural Culinary Lavender Finishing Sea Salt
  • GC Napa Valley Natural Grapefruit Pink Peppercorn
  • 6 turkey patties, unseasoned, 6 oz. each, antibiotic and hormone free
  • GC Napa Valley Natural Orange Finishing Sea Salt
  • 1 aluminum disposable roasting pan 14” x 18”or aluminum foil sheets
  • 6 hearty burger buns
  • 8 oz. block aged Gruyere cheese
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