RECIPES: Recipe Details

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Thanksgiving Burgers


For the Chutney
1 16 oz. can of whole cranberry sauce
Juice of half of one orange
Juice of half of one lime
¼ cup of diced red onion
1 tsp of minced garlic
1 jalapeño pepper, seeded and minced
½ teaspoon of table salt
Cole Slaw
1 16oz bag of store bought slaw mix (shredded cabbage and carrots)
½ cup of mayonnaise
2 tsp of sugar
2 tbsp of apple cider vinegar
1 tsp of kosher salt
¼ tsp freshly ground black pepper
For the Burgers
1â…“ lbs of ground turkey
1 rib of celery, diced
½ cup of diced red onion
½ cup of peeled and diced Granny Smith apple
1½ tbsp of freshly squeezed lemon juice
1½ tbsp of freshly squeezed orange juice
¼ cup of Sutter Home Pinot Grigio
1 tsp of poultry seasoning
2 tbsp of powdered gravy mix
¼ tsp of black peppe
r ¼ tsp of table salt
Hamburger Rolls
½ tsp of dried sage
½ tsp of dried rosemary
 ½ tsp of dried parsley
6 soft Kaiser rolls
¼ cup of softened butter or margarine
Vegetable oil for brushing on the grill


To make the chutney, combine all of the ingredients in a bowl and mix until well blended. Cover and refrigerate until ready to assemble burgers. Combine all of the ingredients for the cole slaw in a bowl and mix well. Cover and refrigerate until ready to assemble burgers. Preheat grill to medium-high. To make the turkey patties, combine all of the ingredients and mix well until mixture is uniform. Divide the mixture into six equal portions and form each portion into round patties. Once the patties are formed, begin preparing the spices for the rolls. Combine the dried spices (sage, rosemary, and parsley) and set aside. This mixture will be sprinkled on the buttered rolls at the end of the burger cooking process and placed on the grill to be toasted. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and let cook. The burgers should only be turned once and each side should cook no longer than five minutes on each side. During the last few minutes of grilling the turkey patties, open the rolls and spread with softened butter or margarine, then sprinkle with dried spice mixture (sage, rosemary, and parsley). Place the rolls on the outer edges of the grill rack and toast lightly. Once the burgers have cooked completely and the rolls are lightly toasted, you are now ready to assemble the burgers. Begin with the bottom portion of the roll and top each with 2 heaping tablespoons of cole slaw. Place the turkey patties on top of the slaw then, generously spread the patties with cranberry chutney. Place upper portion of the roll on top and serve.