“KONA” TURKEY BURGER with GRILLED GINGER PINEAPPLE, HONEY RED PEPPER MAYONNAISE, SMOKED BACON, AND GRUYERE CHEESE
This is my Thanksgiving burger for the summer time BBQ.There is nothing like eating the leftovers Turkey sandwiches, the day after Thanksgiving. I needed to create a summer time version to curb my Thanksgiving craving for those tasty holiday sandwiches. Enjoy Thanksgiving in the summer.
Honey Red Pepper Mayonnaise
2 large red pepper, roasted, peeled, and seeded
1 1/4 cup Mayonnaise
1 shallot, chopped
2 Tablespoons honey
1 teaspoon lemon juice
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt
2 1/4 pounds ground Turkey
1/4 cup Sutter Home Sauvignon Blanc
1 Tablespoon orange zest
1 Tablespoon Worcestershire sauce
1 Tablespoon Dijon mustard
1 teaspoon ground cumin
2 teaspoons Kosher salt
1 teaspoon fresh ground pepper
Grilled Ginger Pineapple:
1 Fresh ripe pineapple, removed the skin, sliced 1/2 inch thickness rings, core removed (6 slices)
1/2 cup Sutter Home Merlot Wine
1 cup brown sugar
1 teaspoon fresh ginger, minced
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon fresh ground pepper
12 slices smoked bacon
Colavita Extra Virgin Olive oil, for brushing the grill rack and buns.
6 slices of Gruyere Cheese, each 1/4 inch thick
6 King Hawaiian buns, split
6 pieces Green Leaf lettuce
1 large ripe California Haas avocados, halved, pitted, peeled and sliced
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To prepare the Honey Red Pepper Mayonnaise, brush the grill rack with olive oil and place the Red peppers directly on the grill. Grill until the skins are blackened about 7 to 12 minutes, turn occasionally. Place the blackened peppers in a large plastic zip lock bag and cool to room temperature. Remove the peppers from the bag and remove and discard the burnt skins, and seeds. In a food processor, place the red peppers, mayonnaise, shallot, honey, lemon juice, cayenne, and salt. Process until smooth. Set aside in a refrigerator.
Place large iron skillet on the rack to preheat for the bacon.
To cook the bacon, Place the bacon in the preheated iron skillet. Cook the bacon until crisp about 5 to 7 minutes a side. Remove the bacon and drain on a paper towels. Cover the bacon with aluminum foil and keep warm. Remove the skillet from the grill.
To prepare the patties, In a large bowl, place the Turkey, Sauvignon Blanc, orange zest, Worcestershire, Dijon, cumin, salt, and fresh ground pepper. Handling the meat as little as possible to avoid compacting it. Gently mix together using a large spoon. Form into 6 patties with a thumb dimple in the center of each patty and refrigerate until ready to grill.
To prepare the Grilled Ginger Pineapple, in a small bowl place the Merlot. In another small bowl, mix together the brown sugar, fresh ginger, ground ginger, cinnamon, and fresh ground pepper. Dip the pineapple into the Merlot, then in the brown sugar mixture, coating them evenly. Brush the grill rack with olive oil and place the coated pineapple onto the grill. Grill for 4 to 7 minutes and turn. Continue to grill for another 4 to 7 minutes or until golden brown. Remove from the grill and set aside.
Brush the grill rack with olive oil. Place the patties on the grill, cover and cook for 5
minutes. Turn the patties, cover and continue cooking for another 5 minutes. During the last 2 to 3 minutes of grilling the patties, add one slice of Grilled Ginger Pineapple and a slice of Gruyere cheeses on top of each patty in that order. During the same time, brush the buns with olive oil and place the buns, cut side down, on the outer edges of the rack and toast lightly to golden brown.
To assemble the burger, slather the bottom toasted side of the buns with some of the Honey Red Pepper Mayonnaise. Place one leaf of Green Lettuce on each bottom bun and add the patty. On top of each patty place 2 slices of bacon, 2 slices of avocados and a large dollop of the Honey Red Pepper Mayonnaise. Add the toasted bun top with wooden skewers and serve immediately.
Makes 6 burgers.