Experience a symphony of flavors in Chef Patrick's Smoked Turkey Burgers with Cabernet BBQ Sauce, Spicy Pickles, and Herb Aioli.
Indulge in a culinary masterpiece crafted by the renowned Chef Patrick Tafoya of Round Pond Estate: Smoked Turkey Burgers with Cabernet BBQ Sauce, Spicy Pickles, and Herb Aioli. These extraordinary burgers offer a symphony of flavors and textures that will tantalize your taste buds.
Chef Patrick’s smoked turkey burgers are inspired by smoked turkey legs that are a summer staple at fairs. Soaking the chips in water allows the smoke to develop without adding additional heat to the grill. This step can be omitted, but you’ll lose the smoky flavors.
You’ll have extra sauce, which is nice for dipping.
The breadcrumbs absorbing the sauce in the refrigerator will help keep your turkey burgers moist, as well as cooking just until internal temperature reaches 165 degrees.
Cabernet BBQ Sauce
Makes about 2 cups
- 1 cup all-natural ketchup
- ¼ cup apple cider vinegar
- 1 ½ cups Cabernet Sauvignon
- 1 ½ cups brown sugar (lightly packed)
- ½ tsp. kosher salt
- ½ tsp. black pepper
- ½ tsp. garlic powder
- ½ tsp. chili flakes (Chef Patrick likes chipotle chili powder)
- Combine all the ingredients in a stainless steel pot. Bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring occasionally, allowing the sauce to thicken slightly.
- 1 English cucumber
- 1 cup vinegar
- 1 cup water
- ½ cup sugar
- ½ cup salt
- 1 garlic clove
- 1 tsp. peppercorn
- 1 tsp. kosher salt
- 1 tbsp. chili flakes
- Slice cucumber into rounds about 1/8-inch thick. Place in a nonreactive bowl.
- Combine all ingredients except the cucumber. Bring to a boil, stirring occasionally.
- Pour hot pickling liquid over sliced cucumbers, cover tightly. Chill overnight.
- 1 bunch parsley
- 1 bunch of chives
- 1 tbsp. chopped tarragon
- 6 egg yolks
- 2 cups canola oil
- Kosher salt, to taste
- Roughly chop the herbs.
- Combine the chopped herbs and egg yolks in a small food processor. With the blade spinning, slowly add the oil in a thin continuous stream. Season to taste.
- 2 pounds fresh ground turkey
- 6 green onions, trimmed and thinly sliced
- 1 cup breadcrumbs
- ½ cup Cabernet BBQ sauce
- 1 tsp. ground oregano
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1 tsp. salt
- ½ tsp. black pepper
- ¼ tsp. cayenne pepper
- If using smoking chips, soak in water for a minimum of 1 hour.
- Mix all ingredients in a large mixing bowl and allow to sit in refrigerator for 30 minutes.
- Build a bed of hot coals or if using a gas grill set to medium high heat.
- Divide turkey burger mix into four equal and gently press into four patties.
- At 400 degrees, add soaked smoking chips (gas grills usually have a smoking attachment; otherwise you can usually find at a hardware store) over coals. The soaked chips should smoke immediately. Fire the burger patties as soon as smoke starts to billow from the chips.
- Cook over direct heat for 3 minutes, with lid closed if possible. Gently flip burgers, baste with Cabernet BBQ sauce and cook for another 3-4 minutes, until internal temperature using a meat or instant read thermometer reads just 165 degrees.