Turkey Burgette with Cranberry Citrus Dressing and Avocado Aioli

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Cranberry Citrus Dressing
1 cup whole berry cranberry sauce
2 tbs orange juice, freshly squeezed
1 tsp orange zest
Avocado Aioli
1 avocado, medium, flesh only
2 cloves garlic, minced
1 tsp Grey Poupon Dijon mustard
2 tsp lemon juice, freshly squeezed
2 tsp water
Turkey Burgette
2 lbs ground turkey, 93% lean
½ cup onion, finely grated
¼ cup carrot, finely grated
2 tsp Dijon mustard
2 tsp kosher salt
1 tsp black pepper, fresh cracked
Oil to brush grill
6 multi-grain sandwich rolls
3 cups romaine lettuce, shredded



For cranberry citrus dressing, mix together cranberry sauce, orange juice and zest in small bowl. Set aside. For avocado aioli, combine avocado, garlic, mustard and lemon juice in a mini food processor (or the small bowl of a full-size kitchen model). Pulse until a mayonnaise-like consistency is achieved, adding up to 2 teaspoons of water, if necessary. Spoon mixture into a small bowl, and set waxed paper or plastic wrap directly on top of mixture. Refrigerate. Prepare an outdoor grill for moderate direct-heat grilling. For turkey burgette, add ground turkey, onion, carrot, mustard, salt and pepper in a large bowl. Gently mix to combine ingredients, and form into six patties. Brush the grill rack with oil. Grill patties, turning once, for approximately 6-8 minutes per side or until an internal temperature of 165 degrees registers on an instant-read thermometer. During the last five minutes of grilling, open multi-grain sandwich rolls and toast on grill until lightly browned. Dress bottom half of each multi-grain sandwich roll with avocado aioli, top with patty, 2 tablespoons of cranberry citrus dressing and ½ cup of shredded lettuce. Dress top half of each multi-grain sandwich roll with avocado aioli, place atop lettuce and serve. Makes 6 burgers.