Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


1/2 cup celery, finely chopped
1 green pepper, seeds removed and finely chopped
1 bunch green onions, including the green parts, finely chopped
3 cloves garlic, peeled and finely chopped
1 tablespoon Grey Poupon Dijon mustard
1 tablespoon Worchestershire sauce
1 tablespoon hot pepper sauce
2 whole bay leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly grated nutmeg
1/4 cup evaporated milk
1/4 cup ketchup
2 tablespoons Colavita extra virgin olive oil
2 tablespoons butter
1/2 cup mayonnaise
1/4 cup finely chopped celery
1/4 cup finely chopped green onions, green parts included
2 tablespoons fresh parsley, finely chopped
1 clove garlic, peeled and finely chopped
2 tablespoons prepared horseradish
1 tablespoon freshly squeezed lemon juice
1 tablespoon Creole mustard
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1 tablespoon hot pepper sauce
1 tablespoon capers, drained
1 teaspoon sweet paprika
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 12 ounce package of prewashed baby arugula
2 pounds freshly ground turkey
Creole mixture
1/2 cup dried bread crumbs, plain
vegetable oil for brushing over grill rack
6 seeded kaiser rolls, split horizontally
12 tablespoons softened butter to be spread over cut side of rolls



DIRECTIONS Prepare a medium-hot fire in a charcoal grill with cover, or preheat a gas grill with cover to medium-high. To make the Creole mixture put the celery, pepper, onions, garlic, mustard, Worchestershire sauce, hot pepper sauce, bay leaves, salt, pepper, cumin, cayenne, and nutmeg in a bowl. Set aside Mix the milk and ketchup in another small bowl. Set aside. Heat oil and melt butter in a fireproof skillet on gas grill with cover over medium-high heat. Add the celery/pepper/onion/garlic/mustard/ Worcestershire/hot pepper sauce/bayleaves/salt/pepper/cumin/cayenne/nutmeg mixture to the pan. Cover grill and sauté, stirring frequently, until mixture starts sticking a lot, about 10 minutes, stirring occasionally and scraping the pan bottom well. Stir in milk/ketchup mixture and continue cooking with cover on grill for 2 more minutes, stirring occasionally. Remove from grill, scrape mixture into bowl. Remove bay leaves and cool to room temperature. Set aside. To make the remoulade arugula salad, mix together in a large bowl the mayonnaise, celery, onions, parsley, garlic, horseradish, lemon juice, mustard, ketchup, Worcestershire sauce, hot pepper sauce, capers, paprika, salt, and pepper. Add the baby arugula and toss well. Refrigerate until ready to use. To make the patties place turkey in a stainless steel bowl. Add Creole mixture and bread crumbs. Mix lightly with fingertips until thoroughly combined—do not over mix the meat. Shape into 6 patties following the shape of the rolls. Place patties on medium-hot charcoal grill with cover or medium hot gas grill with cover. Grill patties with grill cover on and allow 5 to 6 minutes per side for medium. Remove patties from heat to platter and cover loosely with foil to rest and keep warm. Place the buttered rolls on the grill until lightly toasted and warm. To assemble the burgers, place on each roll bottom, a patty, and a generous handful of the remoulade arugula salad. Add the roll tops and serve. Makes 6 burgers