Portobello and Garlic-Stuffed Turkey Burger with Apple-Fennel Coleslaw

 

Portobello and Garlic-Stuffed Turkey Burger with Apple-Fenel Coleslaw

Portobello and Garlic-Stuffed Turkey Burger with Apple-Fenel Coleslaw

 

Sweet & Tangy Apple-Fennel Coleslaw

Prep Time25 mins
Cook Time5 mins
Total Time30 mins
Servings: 30 minuets
Author: A Bachelor & His Grill

Ingredients

  • 2 small fennel bulbs sliced across the grain and chopped into thin matchsticks
  • 2 crisp apples ie. Pink Lady or Honey Crisp, chopped into thin matchsticks
  • 2 celery stalks finely chopped
  • 2 spring onions finely chopped
  • 1 carrot finely grated
  • 1/2 cup golden raisins soaked in water 20 minutes
  • 1/4 cup cilantro leaves chopped and loosely packed
  • 2 tablespoons olive oil
  • 4 teaspoons lemon juice
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon sugar
  • Kosher salt and fresh ground peppercorn to taste
  • 1 large mixing bowl ice water

Instructions

  • Prepare all ingredients to recommendation.
  • In large mixing bowl add ice water, 2 teaspoons lemon juice, fennel, apple, & celery. Chill for 20 minutes. Then, drain & discard liquid.
  • In separate mixing bowl, toss all ingredients together, thoroughly coating with oil, vinegar, & sugar. Season to taste with salt & pepper.
  • Serve immediately or reserve up to 48 hours.

 

Portobello and Garlic-Stuffed Turkey Burger with Apple-Fennel Coleslaw

Prep Time1 hr 20 mins
Cook Time30 mins
Total Time1 hr 50 mins
Servings: 4 -6
Author: A Bachelor & His Grill

Ingredients

  • 1 1/2 pounds fresh ground turkey
  • 2 tablespoons olive oil plus additional for basting
  • 1 cup portobello mushroom roughly chopped
  • 1/2 cup shallots finely sliced
  • 2-3 cloves garlic minced
  • 1 tablespoons dried ground rosemary
  • 1/2 cup arugula chopped.
  • Liberal application of kosher salt & fresh ground peppercorn or to taste
  • Roma tomatoes lettuce & A Bachelor & His Grill's, "Apple-Fennel Coleslaw," to garnish (recipe above)
  • 4-6 whole wheat burger buns buttered

Instructions

  • In heavy bottom pan over medium heat, bring 2 tablespoons of oil to gentle simmer. Toss in shallots, mushroom and garlic. Sauté 5-7 minutes or until fragrant and mushroom just tender. Set aside.
  • In large mixing bowl gently combine ground turkey, sautéd vegies, herbs & seasonings. Then, loosely form 6-8 ounces patties - careful to not overwork the meat. Place patties in air tight container & marinate for 1-4 hours.
  • Preheat grill to high, establishing a 2-zone cooking surface, per recommendations provided in “Notes Section.”
  • Remove patties from refrigerated cover 20 minutes prior to grilling. Gently impress a ½ inch dimple into patty center & season liberally with kosher salt.
  • Employ the reverse sear grilling method – Lay patties over cooler, indirect heat zone. Close the grill lid & barbeque until meat within 20F of desired internal temperature, flipping burger & basting intermittently. Crank up all burners to max heat. Move patties over the hottest direct heat grill grates, charring exterior 2 -3 minutes per side.
  • In final minutes of grilling burgers, lay buttered buns over grill grates to toast.
  • Remove burgers & buns from grill. Set buns aside & rest burger under tin foil tent for 5 minutes, allowing juices to redistribute as the grilled proteins expand.
  • Season burger additionally to taste. Plate over toasted whole wheat bun, lettuce, tomato... And, load up with A Bachelor & His Grill's, "Sweet & Tangy Apple-Fennel Coleslaw" (see recipe above).
  • Serve. Devour. Drink. Repeat.

Notes

Creating a 2-zone Grilling Surface:
-1-burner grill – leverage the warming shelf, lined with tin foil, to remove the meat from direct contact with the grill grates.
-2-burner grill – heat the right side to hot and leave the left side off.
-3-burner grill – heat the far right side to hot, the middle to low-medium and the left side off.
-4-burner grill – heat the two right zones to high and leave the two left zones off.

 

Written by Live Fire Republic
David Olson is a nationally-recognized American Culinary Federation Chef, television personality and international social media influencer, award-winning recipe developer, live fire grill master, global adventurer-extraordinaire, and the creator behind, "Live Fire Republic." David has an organic and attentive audience of more than two million households weekly via countless television and event appearances, his blog, and various print, radio and social media channels. Meanwhile his recipes and creative content continue to be shared across the web and in print publications from sea to shining sea. For all media inquiries, please email PR agency, The Lisa Ekus Group; Boston, MA - Jaimee Constantine, 413.247.9325 or jaimee@lisaekus.com.