RECIPES: Recipe Details

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Turkey n' Waffle Burgers with Maplelized Gumbo Sauce

Because I enjoy sausage and waffles w/ maple syrup for breakfast/brunch, I thought the same concept would be great for meals eaten later on in the day (i.e., chicken & waffles offered as menu entrees at restaurants). As a result, I tweaked the idea by incorporating several twist(s) into the theme.

Ingredients 

1) 1 cup (15-oz.) container refrigerated Bacon Tomato Veggie Dip 2) 1 (2-oz.) jar sliced pimientos, drained and chopped
3) 2-1/2 tsp. garlic powder with parsley (1/2 tsp. for bacon spread & 2 tsp. for burgers)
4) 1 (15-1/4 oz.) container/can Chicken & Sausage Gumbo Soup, divided (Broth & Solids)
5) 2/3 cup maple syrup, divided (1/3 cup for Maple Sauce & 1/3 cup for Burgers)
6) 1 (14-oz) jar Spiced Apple Rings with syrup (1/3 cup syrup for Maple Sauce & 6 Apple Rings for topping burgers)
7) 3/4 lb. Andouille Smoked Pork Sausage (4 links), casing removed & coarsely cut *(See Comments Section Below)
8) 1-1/3 lbs. Ground Turkey
9) 1/8 cup green onion, finely chopped
10) 1 tsp. apple pie spice
11) 1 tsp. hickory smoked salt
12) 1 TBS cornstarch Water to prevent burgers from sticking to hands
Vegetable Oil to prevent burgers from sticking to plate/grill grate 13) 12 frozen waffle rounds (apple-cinnamon or blueberry varieties preferred)
14) 1/4 (6-8 oz.) bag refrigerated Baby Spinach
15) 4 - 6 ounces sliced Jack cheese

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover. BACON PIMIENTO SPREAD In a small bowl, combine 1 cup bacon dip, drained & chopped pimientos, and 1/2 teaspoon garlic powder with parsley. Mix well. Cover and refrigerate until ready to serve. MAPLE GUMBO SAUCE Place a strainer over a medium size bowl. Pour the soup into the strainer allowing the soup liwuid/broth to strain into the bowl. Using a spatula or large spoon, press the soup solids against the strainer sides to release as much of the liquid/broth as possible. There should be approximately 1 cup each of soup solids and broth in strainer and bowl respectively, Remove 1/4 cup of broth and set aside. Also set aside the soup solids in strainer. To the bowl holding the soup broth, mix in 1/3 cup of maple syrup and 1/3 cup of syrup from the spiced apple ring jar. Set aside. GUMBO TURKEY BURGERS Place the soup solids (in strainer) in a medium food processor bowl. Place cut up sausage pieces *(See Comments Section Below) in food processor along with soup solids. Pulse about 8 times at 2 second intervals. Transfer mixture to a large bowl. Place ground turkey in food processor bowl along with remaining 1/3 maple syrup, green onions, pie spice and remaining garlic powder. Pulse about 5 times at 2 second intervals. Transfer mixture to bowl holding the processed sausage mixture. In a small bowl, mix together 1/4 cup of reserved soup liquid (Basting Sauce Section), salt and cornstarch. Transfer this to the contents in the food processor bowl. Mix well with hands without over patting. Shape into 6 burger/patties about 4-1/2 inches round or the diameter of the waffles. To prevent mixutre from sticking to hands, splash hands with a little water. Spread a large platter or several plates with a little oil (to prevent burgers from sticking when transferring them 1) to the grill rack) and place patties on platter/plates or 2) to refrigerator while preping waffles, or 3) waiting for grill coals to heat up. Brush and coat grill rack with oil. Place burgers on the rack and cover the grill. Grill over medium to medium-hot heat for 6-8 minutes. Turn burgers over once **(See Comments Section Below) and continue to grill for 6-8 minutes more, or until desired donesness is reached. Bast burgers once or twice with saple sauce during last minute of grilling before placing on cheese and apples. Top each patty with cheese and an apple ring during final minute or two of cooking. While the burgers are cooking, place the waffles over indirect heat on the grill. Lightly toast about 6-8 minutes per side. This procedure can also be done prior to grilling burgers, if preferred or grill space is at a premium. After toasting, wrap waffles in foil to keep warm until ready to assemble. To assemble to burgers, brush one side of 6 of the waffles with the bacon-pimiento spread. Coverthat with spinach leaves(s). Brush the burgers again with the maple sauce and place a burger on each spinach covered waffle. At your preference, drizzle on additional basting sauce or spoon on remaining bacon-pimiento spread. Top burgers with remaining wafflw rounds. Serves 6

Comments 

* Using a sharp knife, cut sausage links vertically into discs. Place knife blade on inside portion of casings and cut around sausage meat. Push sausage rounds out of casing frames. Discard residual sausage casing(s). Coarsely cut sausage disks into pieces. ** It may be helpful to use a ling handled large 2 tined fork and pancake flipper/spatula in turning the gurgers to prevent them from braking. In using the fork, straddle the grid wire from underneath the front edge of the burger. With the help of the pancake flipper or wide spatula, gently lift the burger(s); brush the grid with more oil and turn the burger(s) over on the oiled grid.