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TURDUNKEN BURGERS WITH CAJUN MUSHROOMS AND CRISPY ONIONS

When I lived in the south, I enjoyed a Cajun Thanksgiving with Turdunken as the main course. Needless to say, I was intrigued with turkey, stuffed wtih a chicken and duck. I thought I would try to recreate this concept into a burger. In addition, I transformed the retro green bean mushroom casserole into a burger topping with a little help from creamy cheeses and pure crisp onions.

Ingredients 

1 cup California Real Milk Sour Cream
2 large cloves minced garlic
1 Tablespoon Creole mustard
1/2 teaspoon spicy Cajun seasoning

2 Tablespoons butter
1 1/2 pound sliced mushrooms
1/4 teaspoon freshly ground pepper

1/4 cup Sutter Home Chardonnay
6 ounces finely crumbled blue cheese
5.2 ounces boursin style garlic and fine herbs cheese, at room temperature and crumbled

6 ounces. Vermont sliced bacon

1 pound ground turkey thigh meat
1/2 pound fresh andoullie sausage, casing removed and crumbled
1/2 pound ground chicken thigh meat
1/4 cup freshly minced parsley
1/4 cup minced onion
1 Tablespoon Tabasco sweet and spicy sauce
1 1/2 teaspoons salt

6 King Hawaiian sandwich rolls, split
3 Tablespoons butter
12 ounces duck rillettes, fully cooked and ready to spread*
2 cups crispy onions*

Instructions 

In a small glass bowl combine sour cream, garlic, Creole mustard and Cajun seasoning. Mix well and set aside.

Preheat grill to medium. In a large 10" skillet placed on the grill, melt butter. Sauté mushrooms
in butter 7 minutes, stirring occasionally. Move to the side of the grill to keep warm. Meanwhile sauté bacon in another 10" skillet on the grill, turning once to evenly crisp both sides. Transfer to a paper towel to drain. Wrap in foil to keep warm.

Wipe skillet clean with a paper towel. Add wine to skillet; bring to a simmer. Remove from heat and stir in cheeses. Blend well. Keep warm.

To make the patties, combine the turkey, sausage, and chicken in a chilled stainless steel bowl along with 1/4 cup of the sour cream mixture, parsley, onion, Tabasco and salt. Handling the meat as little as possible, mix well. Form into 6 equal patties to fit the rolls.

Brush the grill with vegetable oil. Increase grill to medium-high. Place the patties on the rack, cover and cook, turning once until the chicken and turkey are cooked completely through, about 5-6 minutes per side. During the last minute of grilling, place the rolls, cut side down on the outer edges of the grill to toast lightly. Remove burgers from grill; brush with butter.

To assemble the burgers, generously spread the duck ribblets on the bottom of the rolls. Spread sour cream mixture evenly over duck; layer with bacon and a burger patty. Top with mushrooms, crispy onions.Spread boursin blue cheese mixture over the inside of the toasted roll top. Cover and serve immediately. Serves 6

Comments 

* For testing purposes products used: Penszy Cajun spice; Vermont Smoke and Cure bacon sold at Whole Foods; Trois Petits Cochons brand Duck Rillettes also from Whole Foods and Lars Own Crisp Onions from Whole Foods as well.