Casablanca Bisteeya Burgers, a finalist in the 2006 Sutter Home Build a Better Burger Recipe Contest, are inspired by the spices and ingredients of Morocco, capturing the flavors of North African cuisine
Prepared in 25 minutes or less, every bite of these burgers is made better with Sutter Home Pinot Grigio.
ZESTY LEMON MAYONNAISE
3/4 cup mayonnaise
Zest of 2 lemons
SWEET SAFFRON ONIONS
4 tablespoons butter
2 large onions, sliced into thin half-rounds
2 pinches saffron
1 teaspoon kosher salt
2 tablespoons sugar
1 1/2 pounds ground turkey
1 cup almonds, ground fine
2 tablespoons chopped fresh ginger
2 teaspoons ground cinnamon
1 tablespoon chopped garlic
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
Vegetable oil, for brushing on the grill rack
6 brioche hamburger buns
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the mayonnaise, combine all of the ingredients in a small bowl. Cover and refrigerate.
To make the onions, heat the butter in a skillet over medium heat. Add the remaining ingredients and sauté until golden brown, 5 to 8 minutes. Cover and set aside.
To make the patties, combine all of the ingredients in a large bowl and mix gently but thoroughly. Form the mixture into 6 patties.
Brush the grill with vegetable oil. Place the patties on the grill, cover and cook, for 4 to 6 minutes per side. During the final 2 minutes of cooking, place the buns, cut side down, around the outer edges of the grill to lightly toast.
To assemble the burgers, spread the toasted sides of the buns with the mayonnaise, place the patties on the bun bottoms, and top with equal portions of the onions. Add the bun tops and serve.