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Turkey Burgers with the Weston Burger Press

We threw a couple of dashes of our new Weston Signature Sausage Tonic into freshly ground turkey and packed it tightly into a patty with our Weston Burger Press. Then we mixed up some saucy goodness with our Weston Manual Kitchen Kit and topped the burger off with caramelized onions, arugula, and feta cheese. Why yes it is the best turkey burger you've ever heard of. So try it!

Makes 6 quarter pound patties

1 1/2 lbs turkey, cubed
3 tablespoons Weston Signature Sausage Tonic

Creole Remoulade Sauce
1/2 cup mayonaisse
2 tablespoons tomato paste
3 sprigs green onions
1 handful flat leaf parsley
6 cloves garlic
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
2 teaspoons horseradish
2 teaspoons whole grain mustard
2 teaspoons cayenne pepper
2 teaspoons chili powder
1 lemon

Caramelized Onions
1 vidalia onion, sliced
1 tablespoon red wine vinegar
2 tablespoons sugar

Feta Cheese
Ciabatta rolls, brushed with olive oil and sprinkled with cayenne and black pepper

- Tools -
Weston Meat Grinder
Weston Burger Press
Weston Manual Kitchen Kit

It's a good idea to start by placing your grinder tray, head, auger, knife, and plate into the freezer beforehand. Hand mix the seasoning with your turkey, then grind it through the medium plate of your Weston Meat Grinder.

Place a sheet of patty paper onto your Weston Burger Press, then scoop a ball of meat onto the paper. Place another sheet of patty paper onto the meat, then close and press to form your patty. Repeat for the next five patties.

Freeze your patties for about 3 hours or until frozen. Spreading the patties into a layer rather than stacking them on top of each other will speed up the freezing process.

In the meantime, prepare your creole remoulade by placing all ingredients (except the lemon) into a Weston Manual Kitchen Kit with the chopper attachment inserted, juicing the lemon with the juicer attachment, then replacing the lid and turning the handle to puree. Cover and chill.

Prepare your onions by placing into a sautée pan with the vinegar and sugar and cooking, covered, over medium heat. Once translucent, remove the cover and turn the heat up to high. Sautée the onions until browned. Set aside.

Once the patties have frozen, preheat your grill. Place the turkey patties (and ciabatta rolls if you like them toasty) onto the grill and grill about 10 minutes, until completely cooked through.

Serve on ciabatta rolls, slathered with creole remoulade & caramelized onions and topped with arugula & feta cheese.

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