RECIPES: Recipe Details

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The Stuffed Pilgrim burger, with Cape Cod cranberry spread and grilled summer squash and sweet potatoes

The Stuffed Pilgrim burger, with Cape Cod cranberry spread and grilled summer squash and sweet potatoes is a way to experience the best of a traditional Thanksgiving meal in one delicious bite.

Ingredients 

CORNBREAD STUFFING MIX
1 2/3 c. water
1/4 c. butter
1/2 c. diced sweet onion
6 oz. cornbread stuffing mix
CAPE COD CRANBERY SPREAD
1 tsp. grated orange rind
1/2 c. whole berry cranberry sauce
8 oz. whipped cream cheese
PATTIES
1 1/2 lb. ground chuck
1/2 lb. ground turkey
1 1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 c. Pinot Grigio wine
OTHER
1/2 c. olive oil
2 medium yellow summer squash
1 medium sweet potato
1/2 tsp.salt (already listed)
1/8 tsp. pepper (already listed)
cornmeal topped kaiser rolls

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover, or pre-heat a gas grill to medium high. To make the stuffing, combine the water and butter in a medium saucepan and bring to boil. Add diced sweet onion and contents of stuffing mix; cover. Remove from heat. Let it stand for 5 minutes then spread onto cooling plate until needed. To make the cranberry spread, combine the orange rind, cranbery sauce and whipped cream cheese in a food processor and process to a paste. Set aside. To make the patties, combine the ground chuck, turkey, salt, black pepper, and Pinot Grigio wine. Handle the meat as little as possible until all ingredients are mixed. Divide the patty mix into 6 equal portions and flatten into disks. Lift the center of each patty in preparation for a stuffing ball. To prepare the summer squash and sweet potato, slice the summer squash in 1/2 in. slices. Peel the sweet potato and slice in 1/4 in. slices. Place in plastic bag with 1/4 c. olive oil, 1/2 tsp. salt and 1/8 tsp. ground black pepper. Seal bag and mix.

Comments 

Form six 1/4 c. stuffing balls. Place in center of patties and bring up the meat to enclose the stuffing in the middle. Form patties to fit the buns. When grill is ready, brush rack with oil. Place patties on the rack and cover. Cook for 5-7 minutes and turn patties over. At the same time, place oiled, seasoned summer squash and sweet potato slices on rack for 3 minutes. Turn over and grill for 3 more minutes. Remove patties, squash, and sweet potatoes. Place sliced cornmeal-topped kaiser rolls on grill, cut side down, and toast slightly. To assemble burgers, spread a generous amount of the cranberry mixture on both sides of each roll. Place a patty on each roll bottom. Place 2-3 slices of summer squash and 2-3 slices of sweet potato on top of each patty. Top with roll tops and serve.