This is an ultimate burger with “the works”, all in one plate. You have to spoil yourself occasionally-))
The burger nicely pairs with sherry. Our choice of sherry was “Emperatriz Eugenia Oloroso” by Lustau. This intense dry wine compliments festive mood very well. The combination of comfort food and good wine often stimulates sentimental feelings, especially on Friday during family dinner.
- 1 lb. coarsely ground turkey
- 1/4 tsp cayenne pepper
- salt to taste
- 1 Tbsp. fresh flat-leaf parsley, chopped
- 2 shallots, finely chopped
- 1 Tbsp. barbecue sauce
- 1 egg
- 1-2 tomatoes
- lettuce to serve
- 4 plain burger buns, split
For the coleslaw salad:
- 1/2 head green cabbage, about 1 lb., shredded
- 1 carrot, peeled and grated on large holes of box grater (about 1/2 cup)
- 2 Tbsp. fresh parsley, chopped
- Salt and freshly ground pepper, to taste
- 1 Tbsp. mustard
- 1 tsp sugar
- 3 Tbsp. mayonnaise
To make a salad: In a large salad bowl, toss together all ingredients. Adjust the seasonings with salt and pepper. Garnish with parsley. Cover and refrigerate until ready to serve.
Place the chilled meat in a large bowl; add the shallots, parsley, barbecue sauce, egg, and seasonings – mix thoroughly. Leave in the refrigerator for one hour.
Using wet hands, shape into 4 evenly sized burgers.
Brush the burgers with a little oil, place on the hot grill pan and cook for 5-6 minutes on each side, until well browned.
Toast the buns. Place the lettuce, two slices of tomato on the bun bases, add the burgers, and finally cover with coleslaw salad. Top with the lid and serve.