open-faced turkey burger with apple bourbon gravy

Open-Faced Turkey Burger with Apple Bourbon Gravy www.climbinggriermountain.com

Let’s take a poll.

How many of you would be down for making turkey burgers on Thanksgiving instead of a turkey-turkey? Before you answer, hear me out.

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Think of the simplicity and time it would save on the big day. No brine or defrosting for three days required. No fryers required…unless you want to fry your burger, which could be quite awesome. No basting or panicking to find the perfect temperature. The only downside I would foresee to not having a big ass bird would be turkey leftovers. But I say! Use up that ground turkey and put it on some tots, yo.

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So, I am not seeing a downside. If you are a traditionalist, you’ll find no judgement from me. BUT! If you are looking to expand your turkey wings then this Open-Faced Turkey Burger with Apple Bourbon Gravy will blow your mind! Spicy ground turkey burger, topped with stuffing, and smothered in a apple bourbon gravy. This might become a regular in the ol’ Grier household.

Just don’t forget the tots.

Open-Faced Turkey Burger with Apple Bourbon Gravy www.climbinggriermountain.com I

Open-Faced Turkey Burger with Apple Bourbon Gravy

Ingredients:

for the burgers:

3 tablespoons olive oil

2 pounds ground turkey

1 tablespoon poultry seasoning

4 slices Swiss cheese

4 brioche bottom buns

2 cups leftover stuffing

salt and pepper to taste


for the apple bourbon gravy:

1 tablespoon olive oil

1 small apple, diced

1 shallot, diced

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1 cup chicken stock

2 tablespoon bourbon

salt and pepper to taste


Directions:

for the burgers:

In a large bowl combine ground turkey, poultry seasoning, salt and pepper. Form into four large patties. In a skillet preheated to medium-high heat, add the olive oil and turkey patties.Cook the burgers for about five minutes on the first side, flip, and cook an additional three minutes or until golden brown and no longer pink. Place the Swiss cheese slices on top of each burger to melt. Remove burgers from the skillet and place on top of the brioche bottom bun. To serve, place stuffing on top of the burger and smother top with apple bourbon gravy.


for the apple bourbon gravy:

In a medium saucepan preheated to medium heat, add the olive oil, apple, shallot, salt and pepper. Saute until the apple and shallot have softened about five minutes. Add the butter and let it melt. Add the flour and whisk continually creating a roux. Next, pour in the chicken stock and bourbon and stir until thickened about three minutes. Remove from heat.


Open-Faced Turkey Burger with Apple Bourbon Gravy www.climbinggriermountain.com II