Turkey Day Burger with Mexican Twist

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Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.

One thing that makes American food great is regional influences. Many people relocate from one part of the country to another bringing their local traditions and food to their new localities. At the same time our new homes influence us and many times we incorporate parts of our new home with our old ones. This is what has happened to me.

As a kid growing up in New England I fell in love with a popular local sandwich called the day after Thanksgiving Day sandwich. Turkey, stuffing and cranberry sauce all together in one sandwich. Some people say it doesn’t sound good but after you try one you’re hooked for life. Well, this small town New England kid moved to the big city of Chicago. When I did I totally fell in love with Mexican flavors (especially chorizo). That influenced me to make a mini-burger that has the heart and soul of my past, with some new flavors of my present. This blending of both old and new is what makes a great local burger!


2 cups cornbread Muffins Crumbled
1/4 lb. chorizo
2 cloves garlic Minced
1/4 cup celery Diced Finely
1/2 cup onion Diced Finely
1/4cup carrot Diced Finely
1/4 Cup poblano pepper Diced Finely
2 Tsp sage
2 tsp cilantro
2 tsp Flat Leaf Parsley
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 cup chicken broth

Cranberry Sauce
1 16 oz can whole cranberry sauce
1/2 cup unfiltered apple juice
1 jalepeno Diced Finely

2 lbs ground turkey
1/2 cup grated Onion
1 Tsp Worcester Sauce
1 Tsp Paprika
1 clove garlic minced
1/2 tsp Thyme
1 Tsp Parsley
2 tbs softened butter
1/2 tsp freshly ground black pepper
1/2 tsp salt

Vegetable oil (for grill)
18 Hawaiian rolls


Preheat grill on High to 500 degrees.
Toast Cornbread crumbles on cookie sheet in closed grill for 20 min or until toasted checking every 5 min (reserve crumbles in mixing bowl)
Render chorizo in sauté pan over high heat.
Mix cornbread, chorizo and remaining ingredients (except broth) in mixing bowl until well combined.
Add enough broth to moisten mixture. Add mixture to a 9X9 baking dish and cook in grill heated to 500 degrees for 15 minutes. cover and set aside.

Cranberry sauce
Make a slurry out of 2 tsp corn starch and ½ cup apple juice.
Mix all ingredients in a small sauce pot and bring to a boil over high heat. Once boiling reduce heat and simmer for 10 minutes.
Mix together all patty ingredients and separate into 18 equal size patties (approx 2.5 oz each).
Turn grill to medium high. Once the grill is hot Brush with vegetable oil.
Cook patties until just cooked past half way (3 to 4 min). flip and cook for the same amount on other side. Be sure patties have reached 165 degrees with an instant read thermometer.
Cut rolls in half and make a small divot in the bottom of each roll.
Place 1.5 tbls of stuffing on the bottom half of the roll. Place patty on top of stuffing. Spread generous amount of cranberry sauce on the bottom of the top half of the roll. Secure burger with a toothpick.