RECIPES: Recipe Details

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Great Harvest Burger

Summer is produce time here in the Midwest, and this burger includes all the wonderful treasures from the earth. From beets, carrots and onions to seeds from the rows and rows of sunflowers planted along miles of open fields, the ingredients are certainly representative of a great harvest!

Ingredients 

Vegetable Topping:
3 tablespoons extra virgin olive oil
1 medium beet, julienned
2 carrots, julienned
1 large onion, halved and sliced
1 teaspoon lemon pepper
1/2 teaspoon salt
1/4 cup chopped fresh basil
Parmesan Mayonnaise:
1/3 cup mayonnaise
1 tablespoon honey mustard
1/4 cup freshly grated Parmesan cheese
Patties:
2 pounds ground turkey
1/4 cup Sutter Home Moscato wine
1/4 cup dry roasted sunflower seeds, salted
3 cloves garlic, chopped
1/4 cup chopped cilantro
1 teaspoon salt
2-3 tablespoons vegetable oil for the grill rack
6 whole wheat buns, split
3 tablespoons extra virgin olive oil
2 cups mixed baby greens

Instructions 

Prepare a medium-hot fire in a charcoal grill with a
cover, or preheat a gas grill to medium-high.

To make the vegetable topping, place the oil in a large,
heavy fire-proof skillet and set on the grill rack. When the oil is hot, add the beet, carrots, onion, lemon pepper and salt. Cook, stirring frequently, until tender, about 15-20 minutes. Add basil and cook for an additional minute. Transfer mixture to a bowl, cover with plastic wrap and then aluminum foil to keep warm, and set aside.

To make the Parmesan mayonnaise, combine mayonnaise, mustard
and Parmesan in small bowl. Cover and refrigerate until
ready to use.

To make the patties, combine the turkey, wine, sunflower seeds, garlic, cilantro and salt in a large bowl, handling as
little as possible. Shape into 6 patties to fit the
bun size.

When the grill is ready, brush the grill rack with
vegetable oil. Place the patties on the rack, cover,
and cook 4-5 minutes. With a spatula, turn the patties over and
cook for an additional 4-5 minutes, or until juices run clear from the center of the patties when pierced. During the last few minutes of grilling, lightly brush the cut sides of the buns with 3 tablespoons olive oil. Place the buns, cut sides down, on the outer edges of the grill rack to toast lightly.

To assemble the burgers, layer the bottom buns with
equal portions of greens and Parmesan mayonnaise, followed by a
patty and an equal portion of the
vegetable topping. Add the bun tops and serve.

Makes 6 burgers