After being away for most of the month of May, it was nice to return home to warm weather and BBQ season! I love spending a lazy Sunday lounging around with friends, firing up the grill, and soaking up the afternoon sunshine.
In the spirit of the barbeque, I’ve put together a turkey burger full of the flavor of Thanksgiving – because when I think of turkey I want all the fixings! My thick and juicy turkey burger is both sweet and savory, inspired by the classic Thanksgiving dressings of cranberry sauce, mushroom gravy and cornmeal sage stuffing. The burger is topped off with some sweet potato hummus and a kale brussels sprouts slaw, three of my favourite vegetables to make for holiday side dishes. The crunch of the slaw is a nice contrast to the creamy hummus and hearty burger, and together they make a perfect rustic, summer meal.
Thanksgiving Turkey Burger with Sweet Potato Hummus & Kale Brussels Sprout Slaw
For the sweet potato hummus:
- 1 medium sweet potato
- 1 540 ml can chick peas drained rinsed
- ¼ yellow onion peeled and roughly chopped
- ¼ cup tahini
- ¼ cup lemon juice
- 3 tablespoons extra virgin olive oil
- 1 small garlic clove peeled & smashed
- 1 ½ teaspoons fine sea salt
- 1 teaspoon toasted fennel seeds
- ½ cup cold water
For the turkey burger
- 1 pound ground turkey
- 1 cup cornmeal
- 1 large egg
- 3/4 yellow onion peeled and finely diced
- 2 celery stalks finely diced
- 4 white mushrooms wiped, stems removed and finely diced
- ¼ cup dried cranberries
- 8 large sage leaves finely chopped
- handful chopped fresh parsley
- 2 cloves garlic peeled and finely diced
- 1 tablespoon unsalted butter
- ½ teaspoon sea salt
- ½ teaspoon dried sage
- ½ teaspoon all spice
- freshly ground black pepper
- extra virgin olive oil or grapeseed oil for cooking
- 4 x crusty burger buns or gluten free bread
For the kale brussels sprout slaw
- 8 kale leaves de-stemmed and thinly sliced
- 8 brussels sprouts stems removed and thinly sliced
- ½ cup dried cranberries
- 3 tablespoons apple cider vinegar
- 1 tablespoon extra virgin olive oil
- 2 teaspoons Dijon mustard
Cook sweet potato in microwave on potato setting approx. 8-10minutes.
Heat butter in a sauté pan over medium and sauté onion, celery and mushrooms until translucent approx. 5 minutes. Let cool in a large mixing bowl.
Place hummus ingredients in a blender. Slice cooked sweet potato in half and scoop out cooked potato into the blender. Process until smooth, adding a bit more cold water if hummus is too thick.
Add remaining burger ingredients to the mixing bowl with the onions, celery and mushrooms. Mix meat with hands and shape into 4 large burgers, forming a small concave on top to hold the toppings.
For the BBQ:
Heat grill on high or a charcoal grill until the charcoals glow bright orange. Brush turkey burgers with olive oil and grill 5 minutes per side until golden.
For the stovetop:
Heat grapeseed oil in sauté pan or cast iron skillet on high. When the oil begins to smoke, turn down the heat to medium-low. Place burgers, two at a time in hot pan and cover with aluminum foil. Cook for 7 minutes, add a bit of water and flip. Cook for another 7 minutes then place on a plate and cover with foil. Let sit.
While the burgers cook, assemble the slaw. Place all the ingredients in a salad bowl and massage the kale with your hands for 1 minute.
To assemble the burger:
Cut buns in half and place open faced on a place. Spread hummus on the top bun and place the turkey burger on the bottom bun, topping with some more hummus. Scoop a generous spoonful of slaw on the top side of the burger. Eat open faced or cut in half and hold together with a skewer.