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Chris Traeger's "East-Meets-West" Traeger Turkey Burger
- 1/3 lb Willow Farms Organic Turkey Breast, Medium-Coarse Ground
- 1 oz. papaya chutney (recipe follows)
- 1 dash black truffle aioli (recipe follows)
- 1 organic taleggio cheese crisp (recipe follows)
- 1/4 cup shaved red onion or shallot, for garnish (optional)
- 1/4 cup organic microgreens
- 1 gluten-free, organic brioche bun
Coax the ground turkey meat into a patty shape (approximately 1 and 1/8” tall), apply freshly-ground pepper and a light amount of salt to all sides, and gently place on a hot grill.
As the meat cooks, begin assembling the remaining ingredients (as a fun challenge to myself, I like to make these components as my turkey patty is cooking, but you might experience less stress by making them the day before):
To prepare the papaya chutney:
Mix 2 cups of medium-diced papaya, 1/4 cup golden raisins, 1/4 cup cider vinegar, 3 tablespoons spring water, 1 tablespoon plus 2 teaspoons light brown sugar, 1 teaspoon freshly ground ginger, 5 organic Spanish saffron threads, salt, and pepper in a saucepan. Bring mixture to a boil, then cover, reduce heat, and cook for 5-7 minutes, or until tender. (If cooking turkey patty simultaneously, flip patty at the 4-minute mark.) Remove chutney from heat and set aside to cool.
To prepare the truffle aioli:
As the chutney cooks, in a food processor, using medium speed, emulsify 1/2 an free-range organic egg yolk, 1/2 teaspoon minced garlic, and 1 teaspoons organic lemon juice. As the food processor continues running, slowly pour 1.5 tablespoons black truffle oil and 1/4 cup olive oil into the processor’s feed tube. Continue pureeing for an additional 2 minutes, until ingredients are well combined.
To make the taleggio cheese crisp:
As the aioli is pureeing, sprinkle grated taleggio cheese (I like to use a microplane) in 3.5” inch-wide rounds on a parchment-lined cookie sheet. Bake at 400 degrees for 2-5 minutes, until taleggio rounds have become crisp discs. Remove from oven and set aside to cool.
The turkey patty should be ready right about now. Confirm that it’s done cooking (it should be firm to the touch, and its juices should run clear), remove it from the grill, and place it directly on the bottom half of the organic brioche bun. Assemble a layer of ingredients -- taleggio cheese crisp, dollup of papaya chutney, dash of truffle aioli, mound of microgreens -- on the patty, garnish with shaved red onion or shallots (if you’d like), and top with the remaining brioche bun half.
Serve and enjoy immediately, knowing that I’m thinking of you literally the entire time you’re eating it.