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The XMas Burger

The XMas Burger

Ingredients

  • 1
    small onion, finely diced, divided use
  • 1
    egg
  • ¼ cup
    breadcrumbs
  • 1 tablespoon
    Dijon mustard
  • ½ sprig
    rosemary, leaves only
  • 1 pound
    turkey, half white, half dark
  • Salt and pepper to taste
  • 2 tablespoons
    butter
  • 1
    small carrot, finely diced
  • ½ stalk
    celery, finely diced
  • 2
    sage leaves, finely chopped
  • 1 teaspoon
    ground dried sage
  • 2 slices
    day-old bread, diced
  • ⅓ cup
    chicken stock
  • 4
    buns
  • 4 slices
    tomato
  • 4
    pieces of lettuce
  • Mayonnaise to taste
  • Cranberry compote, recipe follows

Preparation

Combine half of the onion, egg, breadcrumbs, mustard and rosemary in food processor; pulse into puree. Add mixture to meat and season with salt and pepper. Form into three large balls.

Heat butter in saute pan and sweat remaining onion, carrots, celery and herbs until soft. Add bread and stock, season with salt and pepper and remove from heat. 

Split each ball of meat, flatten slightly and fill with golf ball-sized portion of stuffing. Re-form the meatball around the stuffing. Roast burgers on greased, parchment-lined sheet tray at 375 F for about 20 minutes. Correct seasonings, place on a bun and top with mayonnaise, lettuce, tomato and cranberry compote. Makes 3 servings.

To make cranberry compote, combine ¾ cup cranberries, ½ cup brown sugar, 1 cinnamon stick, 1 vanilla bean, 1 ounce Wild Turkey bourbon, ½ cup orange juice and zest of 1 orange in a saucepan. Bring to a boil; simmer 10 minutes.

Executive Chef Peter McKnight; The Ace; Toronto