Wine Varietal: White Zinfandel
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped red pepper
8 ounces andouille sausage, roughly chopped
1 1/2 teaspoons salt
1 1/2 pounds ground turkey, 94% lean
1 cup cooked white rice (like Ready Rice)
2 tablespoons Creole seasoning
Okra Pickle Relish:
1/4 cup ketchup
1/4 cup wholegrain mustard
1/4 cup seeded and finely chopped pickled okra
2 – 3 tablespoons vegetable oil for brushing the grill grates
3 tablespoons butter, softened
6 soft hamburger buns
6 tablespoons mayonnaise
12 leaves butter lettuce
2 large tomatoes, sliced
Preheat gas grill to medium-high or prepare a medium hot fire in a charcoal grill with a cover.
For patties, combine the celery, onion, pepper, sausage, and salt in the bowl of a food processor; pulse until coarsely ground. Transfer to a large bowl and add turkey and rice. Handling the ingredients as little as possible, mix well and form into 6 patties that fit the buns. Sprinkle both sides with Creole seasoning. Cover with plastic wrap and refrigerate or place in a cooler.
For relish, mix together in a small bowl the ketchup, mustard and pickled okra. Cover with plastic wrap and set aside.
When the grill is ready, brush the grate with vegetable oil. Place the patties on the grill, cover and cook for 4-6 minutes per side or until burgers reach 165 degrees F. internal temperature. Remove the burgers from the grill to a plate, cover with foil and allow to rest for about 5 minutes. Butter the buns, and place them on the outer edges of the grill to toast for about 1 minute.
To assemble the burgers, spread mayonnaise on the bottom halves of the buns, and top each with lettuce, a slice of tomato, a burger, some okra relish and the top of the bun.
Makes 6 burgers