I may not be a turkey hunter, but many of my friends and family are and it
Orange Caramelized Onions
1 tablespoon Colavita olive oil
1 tablespoon butter
1 large Vidalia onion, sliced thinly into rings
1 teaspoon salt
Â½ teaspoon freshly ground black pepper
3 tablespoons orange marmalade
2 tablespoons Colavita olive oil
2 pounds freshly ground turkey (white and dark meat)
1/2 cup cooked wild rice
1 small white onion, finely chopped
1 tablespoon orange zest
1 teaspoon fresh sage, finely minced
1 teaspoon fresh rosemary, finely minced
1 teaspoon fresh thyme, finely minced
2 teaspoons salt
1 teaspoon ground black pepper
Vegetable oil, for brushing on the grill rack
6 whole grain hamburger buns, split
6 slices Havarti cheese
6 leafs red-leaf lettuce
1 large tomato, sliced Â¼’ thickness
6 tablespoons Dijonaise mayonnaise
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the caramelized onions, place a fire proof skillet on the preheated grill. Melt the olive oil and butter, add the onions, salt and pepper. Cook onions until they begin to caramelize about 15-20 minutes, stir in orange marmalade. Remove from the heat and cover with foil.
To make the patties, Drizzle a large bowl with olive oil, add the ground turkey, wild rice, onion, orange zest, sage, rosemary, thyme, salt and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal patties.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook 5-7 minutes, turning over once, and continue cooking another 5-7 minutes or until done to desired preference. During the last few minutes of cooking, place buns, cut side down, on the outer edges of the rack to toast lightly. Remove buns from the grill. Place 1 slice of Havarti on each patty and remove patties from heat just as cheese begins to melt (this won’t be long-Havarti melts quickly).
To assemble the burgers, place a lettuce leaf on the bottom half of the bun, add a slice of tomato, top with a meat patty, then caramelized onions, spread a tablespoon of Dijonaise on the cut side of the top of the bun, add the top of the bun and serve. Makes 6 burgers.