Turkey-Apple Burger, Topped with Smoked Gouda Cheese, layered with Sweet Potato-Basil Shoestring Fries & Wrapped In a Creamy Honey Mustard Sauce
Creamy Honey Mustard Sauce
¾ cup mayonnaise
3 tablespoons Beaver Brand, Sweet Honey Mustard
1 teaspoon honey
¾ teaspoon kosher salt
Turkey patties for the burgers
2 Tablespoon freshly squeezed lemon juice
2 Granny Smith apple, peeled, cored, and grated on large grate
1-1/2 lb ground turkey (85/15 fat ratio)
¼ cup chiffonade cut fresh Basil (1.5 ounces)
1½ tablespoon McCormick’s Smokehouse Maple seasoning
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
1/3 cup toasted pine nuts
3 tablespoons unsalted butter
1½ large Shallots (finely chopped, approximately 3/4 cup)
2 ounces Sutter Homes Chardonnay
1 teaspoon Lea Perrins Worcestershire sauce
½ teaspoon Better Than Bouillon (chicken flavor)
3/4 pound sliced Boar’s Head Smoked Gouda cheese, sliced by the deli into 2 oz slices.
Sweet Potato-Basil Shoestring Fries
5 cups canola oil
3 medium sweet potatoes, about 2 lb, cut "Julienne" style (smallest blade, 1-2 mm)
15 fresh basil leaves
1 teaspoon kosher salt
6 pieces of wax paper cut into 6-inch squares
2 large cookie sheet pan (mine is about 12×17)
Mandolin with a 1-2mm julienne blade
6 bakery fresh Kaiser sandwich rolls
4 Tablespoons spreadable salted butter
6 large leaves of "Butter leaf" lettuce (washed and dried)
1 10″ cast iron skillet
1 10″ cast iron Dutch oven
Creamy Honey Mustard Sauce: combine by blending the mayonnaise, sweet honey mustard, honey, and salt cover with plastic wrap and refrigerate.
Next, prepare the burger patties: squeeze lemon/lemons in a non metallic bowl, making 2 tablespoons of juice. Peel, core, and grate the apples. Quickly place in the bowl with the lemon juice, coating the apples well to prevent oxidation. Then in a large bowl add the next 5 ingredients: turkey, chiffonade cut basil, McCormick’s Smokehouse Maple seasoning, kosher salt, and freshly ground pepper. Then squeeze out the excess liquid from the apples and add the grated apples to the turkey mixture. Lightly mix/blend with a wooden spoon, then cover with plastic wrap, and set aside to rest.
Your gas grill should be preheated to medium-high heat approximately 10 minutes prior to toasting the pine nuts. Go ahead and place a cast iron skillet on the hot grill grate to heat up. Once the skillet has reached medium to high heat, add the pine nuts and cook until lightly toasted, stirring frequently for about 2½ to 3 minutes to wake up the oils. You will want to watch these nuts very carefully because once they start to toast remove them immediately and allow nuts to cool to reabsorb their oil before adding them to the turkey mixture.
To the same skillet the pine nuts were toasted, melt the butter and add the chopped shallots. Sauté the shallots until soft and tender (about 8 minutes), then add the Sutter Homes Chardonnay and allow the wine to deglaze the pan for a minute. Add the Worcestershire sauce, and the Better Than Bouillon chicken flavor. Cook until liquid has nearly evaporated, about 5 minutes (the flavor of this mixture will intensify by reducing the liquid). Once reduced, remove the shallot mixture to a bowl for cooling. When the nuts and the shallot mixture has cooled, add them to the turkey patty mixture. Again, gently but thoroughly, mix all ingredients with a wooden spoon until blended. Now divide the turkey mixture into 6 equal size balls and place them on the wax paper pieces on a cookie sheet pan, shape into burger patties. Cover with plastic wrap.
Sweet Potato-Basil Shoestring fries preparation:
Pour the canola oil into a Dutch oven style iron pot and heat to 360 degrees (this can take up to 30 minutes on a gas grill). While the oil is heating, peel the sweet potato and cut in half, through the width of the potato, followed by sliding the sweet potato through a 1-2 mm julienne blade on your mandolin. Once the oil has been brought up to 360 degrees, carefully lower the basil leaves into the oil with a spider wire skimmer. Be very careful and stand back because the oil will pop while the leaves are crisping up. This will take about 30 seconds. Remove basil leaves from oil to rest on a paper towel. Then carefully lower (in batches) half of the shoestring potatoes into the oil with the spider wire skimmer, they will sizzle up the side of the Dutch oven a bit, but no worries-it will simmer down and continue to cook). They will crisp up nicely in about 20 to 25 minutes. Once they start turning golden in color, give them another minute before removing from the oil. It is very important to watch for the color change otherwise they will not be crispy. Remove the fries from the oil and place on another large cookie sheet covered with paper towels to drain the excess oil. Spread the fries out and quickly sprinkle the shoestring potatoes with the salt and give them a gently toss until salt has lightly coated them evenly. Repeat the prior steps with the second batch of remaining shoestring potatoes. Once both potato batches are completed and cool enough to handle crumble the crispy basil leave and blend with the shoestring potatoes. Divide the "sweet potato-basil shoestring fries" into 6 equal servings and set aside.
Cooking the turkey patties (burgers): Prior to cooking the burgers prepare your buns for grilling. They should be sliced and brushed with the spreadable butter (other ingredients) then set aside. Wash and dry your leaves of butter leaf lettuce and keep refrigerated. Place the room temperature turkey patties on the hot grate, cover and cook about 5 minutes per side. Once you have turned the burgers, add the Gouda cheese to each burger (2 ounces per burger). Cover the grill and continue cooking, allowing the cheese to melt, and the burgers to cook to165 degrees internally. During the last 2 minutes of grilling, place the lightly buttered buns, cut side down, on the outer edges of the grill grate to toast lightly. Once buns are toasted and turkey burgers have reached 165 degrees internally, remove from grill and begin assembling.
To assemble the turkey burgers: Spread a heaping tablespoon of the creamy honey mustard sauce to each side of the buns then add a leaf of lettuce on top of the bottom half of the bun, add the burger patty with the melted cheese, top with the "sweet potato-basil shoestring fries", then add the top half of the bun and serve.
Makes 6 burgers.
Suggested Wine Pairing: Sutter Home Chardonnay