Thanksgiving Burgers

Thanksgiving Burgers

Thanksgiving is my favorite meal to cook.

Unfortunately, I find myself only doing the whole magilla once a year.

But, you know, every once in a while I just get a HANKERING for those wonderful Thanksgiving flavors!

Serve this with sweet potato fries and you’re all set, any time of year!

  • 1 lb ground turkey
  • 1/3 C chopped toasted pecans
  • 1/3 C dried cranberries
  • 1/2 t Bell’s Seasoning
  • 1 box Stove-Top Stuffing
  • 1/4 C chopped, toasted pecans
  • 1/4 C dried cranberries
  • Cranberry sauce

NOTE: I used cranberry sauce I made from scratch. In a pinch you can use canned whole berry cranberry sauce, just put it in a small pan and melt it down a little so it because more saucey.

NOTE: Yes, yes, I know. A box of StoveTop. It’s quick and easy. And so much less fussy than starting stuffing from scratch. And, besides, stuffing from scratch kind of defeats the whole purpose, doesn’t it? I used the cornbread mix.

Ingredients

Preheat oven to 350.

Spray cookie sheet with cooking spray.

Make stuffing according to package directions. When you take the stuffing off the heat to let sit, stir in the 1/4 C each of toasted, chopped pecans and dried cranberries. Allow to cool so it’s easier to handle.

While waiting for the stuffing to cool, mix the first four ingredients in a bowl and form 4 flattish patties. Place on cookie sheet.

Once cooled, form the stuffing into 4 flattish patties. Place on cookie sheet.

NOTE: You want the patties to be about the same diameter and not too thick.

Place cookie sheet in oven and cook until burgers are done, about 30 minutes, flipping the patties once.

Once cooked through, assemble the burger. A stuffing patty, a turkey patty, some cranberry sauce on top. A side of sweet potato fries. Voila! Thanksgiving dinner is served!

Burgers al Pastor

I love burgers!

I love tacos al pastor!

How thrilled was I when flipping through my DVR’d collection of cooking shows I saw Marcela Valladolid‘s Mexican Made Easy making BURGERS AL PASTOR!

To quote a recent crazy person – WINNING!

Oh, wait! It gets better! Marcela had super duper burger guy Spike Mendelsohn making these fabulous burgers with her!

Now, between Marcela, the ingredients, Spike and the absolute love in our house for burgers and tacos al pastor, this was a burger that HAD to be made!

  • 6 dried guajillo chiles, stemmed, seeded and soaked
  • 2 t crumbled dried marjoram
  • 2 t crumbled dried oregano
  • 2 cloves garlic, peeled
  • 1 small white onion, chopped, divided
  • 1/2 C sweetened pineapple juice
  • 1 t salt
  • 1/4 t ground pepper
  • 2 pounds extra-lean ground pork
  • Vegetable oil
  • 1 pineapple, peeled, cored and sliced into 1/2-inch thick rounds
  • 1/2 C mayonnaise
  • 8 sesame seed hamburger buns
  • 1 C fresh cilantro leaves

NOTE: If you can’t find the guajillo chilis, ancho chilis or pasilla negro chilis will work. The guajillo chile comes from drying a mirasol chile and it has a mild to slight heat. I soaked the chilis in warm water for about 20 minutes.

Drain the soaked chiles very well and put them in a blender with the marjoram, oregano, garlic, 1/4 of the chopped onion and the pineapple juice and puree until smooth. Add the salt and pepper. Mix to combine.

NOTE: I used the food processor. Easier clean up and same effect! And besides, the blender and I are not friends any more!

Place the ground pork in large bowl and pour the marinade on top. Mix well. Cover with plastic wrap and refrigerate for 30 minutes.

NOTE: The meat is now BRIGHT red. Don’t be alarmed!

While the meat and marinade is mingling, peel and core and slice the pineapple.

NOTE: Try to but a pineapple that will be as wide as your burger or buns once sliced. I was able to remove the core with a donut hole cutter.

After 30 minutes or so, divide the pork mixture into 8 equal portions. Shape each portion into a 1/2-inch thick patty.

NOTE: Your hands will now be bright red! No worries! It washes right off!

Heat a grill pan over medium-high heat.

NOTE: I did these outside on the grill. Make sure you lightly oil the grill or these will stick. The sugar in the pineapple juice does carmelize, so no worries about the grill marks!

Working in batches, grill the burgers until cooked through, 6 to 8 minutes per side. Transfer the burgers to a plate and cover with aluminum foil to keep warm. Let rest for about 8 minutes.

Brush the grill with a little more oil and grill the pineapple slices until golden brown, 2 minutes per side.

NOTE: GRILL HOT!! I put the oil on a paper towel and use tongs to oil the grill. BE CAREFUL!

Spread 1 teaspoon mayonnaise on the cut sides of each bun and warm on the grill about 2 minutes, cut-side down.

Build the burger time! Burgers onto the bottom half of the bun. Next comes the grilled pineapple, then cilantro and chopped onion. I added a little extra OOMPH here with avocado cream (I’ll post that recipe later). A squeeze of lime doesn’t hurt here! Top with the other half of the bun. Dive in!

These are slightly spicy and sweet at the same time. Your first look at this may cause a raised eyebrow or a skeptical look, but these ingredients work in perfect harmony. This burger is AMAZING! This is a burger that will appear here MANY times over the summer!