Wednesday, July 7, 2010

Grilled Pimento Cheese Turkey Burger with POM Coca-Cola Glaze

A moist flavorful turkey burger, filled with sweet onion, apple, pepper jelly, fresh herbs, a touch of oatmeal and finished with a pomegranate glaze, pimento cheese and coleslaw.

Turkey Burger with POM-Cola Glaze

I represented POM Wonderful 100% Pomegranate Juice in the POM Wonderful Recipe Battle with a Take 2 rematch against another blogger representing Coach's Oats. The recipes were required to be both savory and summertime BBQ related, and make use of both products.

I have certainly shared my love of POM Wonderful, it's amazing antioxidant properties and great taste, both straight up out of the bottle and as an ingredient in beverages and cooking, but Coach's Oats were new to me. Well, I know that some of you are big fans of steel cut oats, so I tell ya, these are definitely worth a look y'all. Imagine a 100% whole grain oatmeal with the texture of steel cut, that is stovetop ready in 5 minutes, and can also be microwaved! Yep! Not 30 to 45 minutes - but only 5 minutes - thanks to a special process called Cracked n' Toasted™.

For the battle, I knew instantly I wanted to marry the two elements of POM and Coach's Oats in a turkey burger, but the challenge would be to create a turkey burger that is both moist and flavorful. Inspired by the Trump Bar and Grille's Mar-a-Lago burger, I sought to have each of the ingredients used to compliment the other – the apples and sweet onion in the burger, the tartness of the POM Wonderful glaze, the sweetness of the peppers in the pimento cheese, and the added texture from the crunch of the spicy coleslaw. It all came together beautifully.

The sweet onion and apple also helps to keep the burger moist and adds a bit of flavor and sweetness, while the Coach’s Oats adds a boost of tenderness, flavor and fiber. The lemon zest counters some of the sweetness and adds a bit of freshness - just a couple of passes over the microplane is really all you need. Dried herbs can be substituted for the fresh herbs by reducing them by half, and a mango chutney or apricot jam can be substituted for the pepper jelly. I used homemade pimento cheese and homemade coleslaw, both of which, together with the POM glaze, can be made ahead. For ease of preparation and to save time, you can certainly substitute store-bought on both.

I wanted a thick glaze, and a straight reduction of just the POM and cola didn't do it, so I thought that I would try including an unflavored gelatin. It worked out great. If you do make it ahead, as I did, just warm it when you are ready to glaze the burgers.

It worked! We won the challenge and The Cajun proclaimed this burger as "delicious" saying that it tasted just like a "regular" burger - which of course to him, means beef. It really did taste that good! This is one turkey burger you’ll be very proud to serve – moist and loaded with flavor.

For more of my favorite burgers, click over to my Pinterest page!

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Recipe: Grilled Pimento Cheese Turkey Burger with POM-Coca Cola Glaze

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 12 min | Yield: 4 servings

  • POM Wonderful glaze, for brushing {recipe below}
  • 1-1/2 tablespoons unsalted butter
  • 1/4 cup chopped celery, then finely minced
  • 1/4 cup chopped Vidalia or other sweet onion, then finely minced
  • 1 Granny Smith apple, peeled and diced
  • 1-1/2 pounds mixed white and dark ground turkey
  • 2 tablespoons chutney (like Major Grey's)
  • Couple dashes hot sauce, to taste
  • 1/2 cup quick cooking oatmeal (like Coach’s Oats)
  • Pinch fresh lemon zest
  • 1 teaspoon chopped fresh parsley
  • 1/2 teaspoon chopped fresh rosemary
  • 1/2 teaspoon chopped fresh thyme
  • 1/8 teaspoon dried sage
  • Kosher salt and freshly cracked black pepper
  • Pimento cheese, store-bought or homemade, to dress
  • Coleslaw, store-bought or homemade, to dress, optional
  • 4 burger buns, lightly buttered

Saute the celery, onion and apple in the butter till tender; set aside to let cool. Make the glaze {recipe below} while veggies are cooling and hold over low heat once reduced, to keep warm until needed.

Once the veggies have cooled, add them to the ground turkey, together with all of the remaining ingredients, up to and including, the sage. Gently combine and form into four patties approximately 1-inch thick. You can also make smaller patties if desired. Cover with plastic wrap and place into refrigerator for at least two hours.

Sprinkle the burgers with salt and pepper. Sear them on a hot grill, 3-4 minutes per side, then continue grilling another 5 to 7 minutes total, over medium, or until they reach an internal temperature of 165 degrees when an instant read thermometer is inserted into the side of the burger. Brush both sides of the burger with the glaze and toast the buns on the top rack of the grill in the last few minutes of cooking.

Dress burgers with pimento cheese and top with coleslaw; serve immediately.

Can substitute dried herbs in place of fresh, using 1/2 of the amount.

POM-Coca Cola Glaze
From the Kitchen of Deep South Dish

Combine 1/2 cup of the POM juice with the gelatin; set aside and let bloom 10 minutes. Meanwhile bring the cola, the remaining POM juice, and brown sugar to a boil in a small saucepan. Remove from the heat and whisk in the gelatin. Return to the burner, bring back to a boil; reduce heat and simmer over medium to medium high till reduced to about 1/2 cup, about 30 minutes, stirring occasionally. Hold over very low heat until needed.

If making ahead, let cool, then refrigerate; warm before using.

Note: POM Wonderful also now offers a concentrate which can be substituted for the juice and gelatin.


Serving Suggestions: Fire 'n Ice Salad, Baked Potato Salad and Fire 'n Ice Pickles.

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©Deep South Dish
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Posted by on July 7, 2011
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Disclosure: I received product from both POM Wonderful and Coach's Oats for this recipe battle.

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