Turducken Burger with Cranberry Jezebel Sauce

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


3/4 pounds boneless, skinless turkey breast
1 1/2 teaspoons kosher salt
3/4 teaspoons fresh ground black pepper
1/2 cup finely diced red bell pepper
1/4 cup chopped flat leaf parsley, packed
1/2 inch piece fresh ginger, peeled
3/4 pounds boneless, skinless duck breast
2 green onions, trimmed and chopped
1/2 pound boneless, skinless chicken thighs
1 tablespoon fresh garlic, coarsely chopped
2 tablespoons orange marmalade
1 cup orange juice
1/4 cup light brown sugar, lightly packed
1 12-ounce bag fresh, or frozen cranberries
3 tablespoons prepared horseradish
1 tablespoon Grey Poupon mustard
2 tablespoons fresh mint leaves, coarsely chopped
Vegetable oil for brushing the grill
6 bakery French Hamburger rolls
3 cups shredded Romaine lettuce



For the patties: Cut the turkey into 1 inch chunks. Add the turkey, 1/2 teaspoon salt and 1/4 teaspoon pepper to the bowl of a food processor. Pulse until the turkey is ground. Transfer to a small bowl, fold in the red bell pepper and the parsley, set aside. Clean the work bowl, add the ginger, pulse until finely chopped. Cut the duck into 1 inch pieces. Add the duck, 1/2 teaspoon salt and 1/4 teaspoon pepper and pulse until duck is ground. Transfer to a small bowl and fold in the green onions, set aside. Clean the work bowl, cut the chicken into 1 inch pieces. Add the chicken, garlic, orange marmalade and the remaining salt and pepper to the processor and pulse until ground. Transfer to a small bowl, set aside.

On a sheet of wax paper spread the turkey mixture to form a rectangle 6 inches wide. Spread the duck mixture on top of the turkey and the chicken on top of the duck. Starting at the short end, use the wax paper to roll the meat “jelly roll” style. Discard the wax paper, cut the roll into 6 equal slices, place on a clean plate, loosely cover and set aside. Preheat a gas grill to medium heat.

For the Cranberry Jezebel Sauce: Add the orange juice and brown sugar to a medium saucepan, stir well and place on the hot grill. Bring to a boil, add the cranberries, return to a boil. Stirring occasionally, cook until thickened, about 10 minutes. Transfer to a bowl and let cool. Stir in horseradish, mustard and mint. Cover and set aside.

Brush the gill with oil and place the patties on the hot grill, cover and cook 4-5 minutes. Turn, cover and cook an additional 4-5 minutes or until done. During the last 2 minutes of grilling place the buns cut side down on the outer edges of the grill to brown.

To assemble the burgers: To each bottom bun add 1/2 cup romaine lettuce and a patty. To the top of each patty, add a generous amount of the Cranberry Jezebel Sauce and the top bun. Serve warm.