Creole Turkey Burger with Rémoulade Sauce

 

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• Cooking and Prep: 30 m
• Serves: 6
• Contains:

Recipe by Esther Deutsch.

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Ingredients (19)

For the Rémoulade Sauce

• 1 cup light mayonnaise

• 6 tablespoons Haddar Israeli Style Cucumbers in Brine or other Israeli pickles, chopped small

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  Haddar Israeli Style Cucumbers in Brine

• 4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• 4 teaspoons minced parsley or 4 cubes Dorot Gardens Frozen Parsley

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  Dorot Gardens Frozen Parsley

• 2 teaspoons lemon juice

• 1 teaspoon mustard

• 2 tablespoons capers, finely chopped (optional)

• 2 tablespoons celery, chopped 

For the Turkey Burgers

• 1 and 1/2 pounds dark turkey meat, chopped

• 1 and 1/2 teaspoons Cajun seasoning

• 3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• 1 and 1/2 tablespoons Haddar Teriyaki Sauce

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  Haddar Teriyaki Sauce

• kosher salt

• fresh black pepper

• 6 warm buns, for serving

Garnishes

• alfalfa sprouts

• red onions, thinly sliced 

• sliced tomatoes

• lettuce

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Start Cooking

Prepare the Burgers

1. Mix all rémoulade ingredients until well combined. Set aside.

2. Preheat the grill or broiler. Mix turkey, Cajun seasoning, minced garlic, and teriyaki sauce until well combined, and form into six round patties. Sprinkle the tops of the patties with kosher salt and pepper. 

3. Grill or broil patties for six minutes per side until cooked through completely and slightly brown on the outside. Allow to rest for five minutes.

4. Place lettuce and tomato on each bun, and top with a burger. Spoon rémoulade sauce generously over each burger. Add sliced onions and alfalfa sprouts. Serve warm.

Variation:

If you prefer, Worcestershire sauce can be substituted for lemon juice and/or teriyaki sauce.