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RECIPES/Family Entrees
Rice & Turkey Sausage Burgers with Cranberry Aioli Sauce
This burger is a great combination of wild, brown and white rice, combined with flavorful turkey sausage meat and herbs. The sweetness of the Cranberry Aioli sauce nicely compliments the savory combination of spices throughout.
Recommended Servings
3 cups cooked rice (a blend of wild, brown & white works well)
6 turkey sausage links, removed from casings
2 tablespoons olive oil
2/3 cup onion, finely diced
2/3 cup celery, finely diced
2/3 cup mushrooms, finely diced
1 shallot, minced
¾ cup breadcrumbs
½ teaspoon sage
1 teaspoon dried thyme
1 tablespoon parsley
1 tablespoon chopped chives
¼ teaspoon black pepper
2 eggs

Salt and Pepper to taste

Cranberry Aioli Sauce:
½ cup jellied cranberry sauce, from can
½ cup mayonnaise
1 teaspoon Dijon mustard
½ teaspoon orange zest

Vegetable oil, for brushing on the grill rack
1/4 cup (1/2 stick) butter, softened
8 tablespoons mayonnaise
16 slices whole wheat bread or a whole grain bread
8 lettuce leaves
8 tomatoes slices
Preheat a gas grill on medium high, or prepare a medium-hot fire in a charcoal grill. Keep the lid down during the preheat stage.

To prepare the turkey sausage, heat 1 tablespoon olive oil in a skillet over medium-high heat. Sauté the turkey sausage until cooked through, drain, place in a large bowl, set aside.

To prepare the onions, celery and shallots, heat 1 tablespoon olive oil in a skillet over medium-low heat and sauté onions, celery, mushrooms and shallots until onion is translucent. Add this mixture to the large bowl with the cooked turkey sausage. Next, add the cooked rice mixture, breadcrumbs, salt, sage, thyme, parsley, chives, cayenne pepper, paprika and black pepper. Stir gently to blend the ingredients. Let this bowl cool down, then add eggs and mix all the ingredients together well.

Divide mixture into 8 and shape tightly into ½” thick patties.

To make the aioli, combine all the ingredients in a food processor and mix well. Cover and refrigerate until assembling the rice burgers.

Brush the BBQ grill rack with vegetable oil. Place the rice burgers on the rack, cover, and cook. Burgers should cook 3-5 minutes on each side, turning only once. Each side should be browned and crispy, but not burned. Spread melted butter on both sides of the whole wheat bread slices and toast both sides until slightly golden brown.

To assemble the rice burgers, spread 1 tablespoon mayonnaise on one side of 8 toasted bread slices, top with 1 piece of fresh lettuce, a tomato slice and a burger. Spread the aioli on one side of the other 8 slices of toasted bread and place the bread slice aioli side down on the burger.

Servings: 8

Nutritional information per serving

No nutrition information available

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