Turkey Burger with Cranberry Vinegar BBQ Sauce

Submitted by John Rellah, Executive Chef, Hamilton Farm Golf Club, Gladstone, N.J.

by C&RB Staff (editor@clubandresortbusiness.com)
July 2008
 

Yield: Four 6-oz. burgers

Amt    Ingredient
24 ozs.    fresh ground organic turkey meat (very lean and flavorful)
2    whole hen eggs
½ cup    grated parmesan cheese
1 tbsp.    roasted garlic paste (upscale supermarket)
1 each tbsp.    chopped chives and parsley
1 tbsp.    chile powder
1 tbsp.    olive oil
to taste    salt and pepper

Procedure:
• Combine all ingredients and form four six-oz. burgers.
Grill until cooked through.

For the Garnish:
Amt    Ingredient
1    Whole-wheat burger bun
2    large Spanish onions, quartered, sliced and caramelized in a sauté pan
4 leaves    bibb lettuce
4 slices    tomato
1    avocado-pitted, skinned, quartered and sliced


Procedure:
• Build burger on whole-wheat bun with roasted onion, bibb lettuce, tomato and avocado.
• Special cranberry vinegar barbecue sauce (see below) can be added instead of ketchup.

Cranberry Vinegar BBQ Sauce
Amt    Ingredient
2 cups    ketchup
½ cup    whole cranberries
1 piece    star anise
1 piece    cinnamon
1 cup    apple cider vinegar
1/2 cup    hot water
4 tbsp.    brown sugar
1 tbsp.    paprika
1 tsp.    cayenne
1 tsp.    salt
1 tsp.    black pepper
• Stir the brown sugar into the hot water.
• Continue stirring until the sugar is completely dissolved.
• Add the remaining ingredients and heat on low for a few minutes.
• Chef’s Note: This is also a perfect sauce for coating pulled pork—but don’t add so much that it gets soupy.