Saturday, November 19, 2011

Thanksgiving Burger with Cranberry Aioli

We are just a few days away from Thanksgiving and I'm totally gearing up for the food fest. I thought I would get my taste-buds ready with a little pre-Thanksgiving burger/cranberry action.  I whipped these up for lunch today and they were a big hit with my husband and kids.  My son and I (the cranberry fans) really loved the cranberry aioli that we used in place of ketchup.    Now we have a burger that we can enjoy the flavors of Thanksgiving anytime of the year.

For the burgers:
1lb of ground chicken or turkey
1 box of chicken stove top stuffing
1/2 tsp of garlic powder
1/2 tsp of poultry seasoning
1Tbs of Worcestershire Sauce
1/2 tsp of red chili flakes (or to taste)
 seasoning salt and pepper to taste

For the Cranberry Aioli:
6oz (about half a can) of jellied cranberry sauce
1/2 cup of mayonnaise
1Tbs of Dijon mustard


Heat 1 cup of water and pour over a box of stove top stuffing mix until the stuffing is moist.

 Mix the ground meat with the moistened stuffing and  all the seasoning.  Then form into patties.  You can make four very large burgers or 6-8 smaller burgers with this mixture.

Oil both sides of the burger with some canola oil and fry both sides on medium-high heat until the burger is cooked through. 

To make the cranberry aioli, just put all ingredients in a food processor and blend until smooth.  Keep chilled.

Serve on some hearty hamburger buns (like Kaiser rolls) and garnish with lettuce, onion and hot peppers if you desire.  Enjoy.

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