Jersey Joe’s Stack-it-up Turkey Burger

Ingredients

Rye Breadcrumbs

8 slices of rye bread with seeds
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon Italian seasoning
1 teaspoon dried garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried basil

Red onion and Horseradish Cole Slaw

¾ cup mayonnaise
2 tablespoons sour cream
2 tablespoons sugar
2 tablespoons white vinegar
1 tablespoon horseradish
2 teaspoons celery seed
1 tablespoon dry mustard
1 package Dole Classic Cole Slaw
½ medium-large size red onion quartered and finely sliced to match Cole slaw’s consistency

Horseradish-infused Russian Dressing

¾ cup mayonnaise
¼ cup sour cream
½ cup ketchup
1/8 cup hot sauce
1 tablespoon horseradish
3 tablespoons sweet relish
2 teaspoons dill

Patties

1 1/4 pounds ground turkey
½ cup finely diced red onion
¼ cup fresh chopped parsley
2 tablespoons horseradish
1 cup rye breadcrumbs
2 egg whites

Vegetable oil, for brushing the grill rack
6 large buns
6 thin slices of corned beef
12 thin slices of pastrami
12 slices of Swiss cheese

Instructions

Heat grill to around 200 degrees using one burner and leaving enough space for heating bread using indirect heat.

To make breadcrumbs, lay slices of bread on aluminum foil on grill rack for indirect heat. Bake for one hour making sure bread dries out but does not brown. Cut bread and finely chop in food processor. Place in one quart Ziploc bag. Add salt, pepper, Italian seasoning, garlic powder, oregano, parsley, and basil. Shake well and keep dry.

To make cole slaw, mix the mayonnaise, sour cream, sugar, vinegar, horseradish, celery seed, and dry mustard in a large bowl. Slowly add the Dole Cole Slaw to the mixture while stirring. Stir in the red onion. Mix well and refrigerate until serving.

To make Russian dressing, mix mayo, sour cream, ketchup, hot sauce, horseradish, sweet relish, and dill in a large bowl and refrigerate until serving.

To make patties, combine ground turkey, red onion, chopped parsley, and horseradish in a large bowl. Add in breadcrumbs and enough egg white to get correct consistency. Handling meat as little as possible to avoid compacting it, mix well. Divide mixture into 6 equal portions and form the portions into patties to fit the rolls.

Preheat gas grill to medium high or prepare a medium hot fire in a charcoal grill with a cover. Brush the grill rack with oil. Place the patties on the rack, cover and grill until browned on the bottoms, about 4 minutes. Turn the patties and continue grilling until browned, about 4 minutes. Turn the patties and continue grilling for 2 minutes. Turn the patties and grill the other side for 2 more minutes.

Place rolls cut side down on rack over indirect heat for last few minutes to toast lightly.

Leave patties on grill. Place 1 slice of corned beef on each patty. Place 2 folded slices of pastrami on each patty. Place 2 slices of Swiss cheese on each patty. Cover until cheese melts, about 1 or 2 minutes.

To assemble the burgers, place a generous amount of Russian dressing on the cut sides of the top and bottom rolls. On each roll bottom, place a patty and a generous tablespoon of Cole slaw. Add the roll tops and serve.

Makes 6 burgers.