Tuesday, November 24, 2009 2:52 pm
HOLIDAY IN A BUN
What better way to honor our forefathers this season than by grilling some traditional fare at your next tailgate party?
By John Offerdahl, The Gridiron Griller; Photography by Andrew Meade
Turkey Burgers with a little cranberry relish are just what the pilgrims ordered! Too bad they didn’t get to enjoy any football at their feast. These tasty bites are so easy to grill you might be tempted to skip the hassle of the big bird for your next holiday get-together. I like them best served with a cornucopia of baked sweet potato wedges, which are lighter and healthier than fries or chips. Gobble, gobble! Just prepare the cranberry sauce at home and form the ground turkey fixing into patties. Pack it all in a cooler and you’re set for an easy meal at the stadium.
Fresh Cranberry Relish [MAKES 2 CUPS]
2 c. fresh cranberries, chopped
½ c. dried figs, stems removed
1–2 tbsp fresh mint leaves
Coarsely chop fresh cranberries and dried figs in a food processor. Mix with remaining ingredients in a bowl and refrigerate at least 2 hours, or up to 1 week. Makes about 2 cups.
TURKEY
1–2 tbsp butter
½ c. celery, finely chopped
½ c. yellow onion, finely chopped
4 cloves garlic, minced
1 ½ lbs ground turkey
2 tbsp Italian parsley, chopped
1 c. day-old bread crumbs (bagels work great)
Sauté celery and onion until softened (about 4 minutes). Add minced garlic for 1 minute. Let cool. In a large mixing bowl, combine all ingredients and knead with your hands until evenly distributed. Divide mixture into 6 equal portions and form each into a 4-inch patty, about ½ or ¾ of an inch thick. Wrap well and pack everything in a cooler.
TO GRILL
Set the grill at medium-high heat. Oil your rack and grill patties for 6 to 7 minutes per side. About a minute before your burgers are done, place your buns cut-sides down around the burgers where the heat is less intense. When lightly toasted, serve the burgers on the buns topped with your cranberry relish.
John Offerdahl shares three smarter ways to feast in the November/December 2009 issue of SOBeFiT Magazine.
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