Wine Varietal: Moscato
Left over turkey and cranberry relish at Thanksgiving that eventually turned into a burger.
3 pounds ground turkey
4 tablespoons Cranberry Mayonnaise
1 teaspoon cracked sea salt
1 teaspoon cracked black pepper
3/4 Cup of Mayonnaise
3/4 Cup Cranberry Relish
6 fresh Ciabatta Rolls
12 pieces of provolone cheese
2 cups of Alfalfa Sprouts
12 ¼ inch slices of tomato (cut the end off and squeeze to get some of the juice and seeds out before slicing)
12 pieces thick sliced hickory smoked bacon
Vegetable Oil to oil grill
To make the patties, combine all of the ingredients together in a large bowl, mixing together well to make sure all ingredients are evenly distributed. Divide mixture into 6 equal portions and form into patties. Set aside to continue marinating until grilling time.
Prep all veggies as specified, keep cool until assembling the burgers.
Heat the grill to medium/high about 350 degrees. Once the grill is ready with a cloth towel, rub the grill racks with vegetable oil to prevent sticking.
Grill the bacon, add all the slices to the middle of the grill, grill for about 3 minutes on one side, flip and another 3 on the other. Once crispy place between paper towels to dry grease off and keep warm until burger assembly.
To cook the burgers , place the patties on front half of the rack and close grill lid. After cooking for 5 minutes, the top of the patty should look like it has cooked a little. Flip patties, close the lid and continue cooking another 5 minutes (do not push down on the patty because this will release the juices). Remove the patties from the grill and place the sliced buns, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, spread 2 tablespoons of cranberry mayo on both halves of the bun. Then place ¼ cup of afalfa sprouts on the bottom bun, then the turkey burger, next 2 pieces of bacon, then 2 slices of tomato, lastly 2 pieces of provolone cheese, and add the top of the bun and then enjoy!
Makes 6 burgers