Grilled Pastrami Style Turkey Burger
Grilled Pastrami Style Turkey Burger
Directions
- Form ground turkey into 4 patties 8 oz each.
- Combine spice mixture in bowl and mix to evenly incorporate all spices. Dust burger patties with generous amount of pastrami seasoning, cover and place in refrigerator while preparing remainder of recipe. (this can be done up to 12 hours in advance for more intense pastrami flavor)
- Pre-heat char broiler or grill over medium high heat. Pre-heat oven to 350-degrees.
- Add oil to medium sauté pan over medium heat, add onions, cook over medium heat, stirring occasionally, when onions start to brown season with salt and pepper and cook for another few minutes. Add Guinness and continue cooking until beer has cooked down. Set aside for service.
- In small mixing bowl combine mustard, chopped pickles, and pickle juice, mix with wire whisk and set aside.
- Remove burgers from refrigerator, place on grill and cook for 12-15 minutes, turning once halfway through. Turkey should be cooked to minimum internal temperature of 165-degrees.
- Brush top brioche bun with butter and sprinkle with everything bagel seasoning, place in oven for 3-4 minutes and remove.
- To assemble, place caramelized onions on bottom bun, top with burger, add a generous amount of pickle-mustard to top roll.
- Serve with your favorite side.
Ingredients
- 2 lbs FarmSmart® Coarse Ground Turkey, NAE
- 4 ea Heritage Ovens® Bun(s), Brioche
- 2 tsp Natures Best Dairy® Butter, AA Salted, melted
- 1 tbsp D’Allesandro Everything Bagel Seasoning
- 2 tbsp Luigi® Soy Pomace blend oil
- 1 ea Peak Fresh Produce® Onion(s), Yellow, sliced
- 2 oz Guinness Stout
- 1/2 cup West Creek® mustard brown, spicy
- 2 tbsp Delancey Street Deli® Kosher Dill Pickle, chopped fine
- 1 tsp Delancey Street Deli® Pickle, juice only
- salt and pepper, to taste
- 2 tbsp Magellan® Black Pepper Whole, course crushed
- 1 tbsp McCormick Culinary® Coriander Seed, Ground
- 1 tbsp Domino® Brown Sugar
- 1 tbsp Magellan® Paprika
- 2 tsp Morton® Kosher salt
- 2 tsp Roma® garlic powder
- 2 tsp Roma® onion powder
- 1/2 tsp Coleman’s® Yellow Mustard Powder
Chef David McGurn - Executive Chef, Performance Foodservice - Springfield
