Alternative Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

I am from New Orleans and this reminds me of home.


1 Small Red Bell Pepper
1 ½ Pounds Ground Turkey
¾ Teaspoon Old Bay Seasoning
½ Teaspoon Salt
½ Teaspoon Black Pepper
¼ Teaspoon Garlic Powder
½ Teaspoon Onion Powder
4 Ounces Andouille Sausage
1 Teaspoon Olive Oil
6 Slices Hot Pepper Cheese
6 Sweet Hamburger Buns
6 Leaves of Bibb Lettuce (optional)
6 Teaspoons Mayonnaise
1 ½ Teaspoons Stone Ground Mustard
3 Teaspoons Ketchup


Cut top off of red bell pepper and remove core and seeds. Slice into 6 rings. Set aside.
In medium size bowl mix together ground turkey, ½ teaspoon old bay seasoning, salt, black pepper, garlic powder and onion powder. Set aside. Remove casing from Andouille sausage and cut into quarters. Place sausage in food processor with ¼ teaspoon of old bay seasoning and grind fine.
Take ½ teaspoon of olive oil and rub grate of grill before placing it over grill.
Make 6 patties out of turkey meat mixture. Then with index finger make indentation in each patty in a circle around patty about ¼ inches from edge. Then make a small indentation in center of patty. Fill the indentations with the ground sausage. Cook patties on medium high grill with sausage side up. Cook for 8 minutes on side one. Grill should not be flaming hot. Turn and cook on side 2 for 5 minutes. Cook to well done. Should be cooked to 160 degrees. While patties are cooking, in small pan place ½ teaspoon olive oil and red pepper rings and cook on grill until tender. 1 minute before burgers are done place 1 slice of pepper cheese on each burger.
Prepare each bun with lettuce, if desired, and 1 teaspoon mayonnaise.
Place one burger on each bun bottom, top with a pepper ring add ¼ teaspoon mustard and ½ teaspoon ketchup to each. Top with top of bun and serve and enjoy.