Thanksgiving Turkey Burgers with Ginger - Chili Cranberry Sauce, Sweet Potato Fries and Mache

Last night was not a common Thanksgiving celebration.  Didier was off to squash, no one was dressed up, and we had a low key meal around the kitchen counter.

We were planning to share a Thanksgiving feast with some French friends over the weekend, as it was still a school night here.  But, when I heard on Wednesday, that an American friend was in town, and hoping to celebrate, "even with turkey burgers, at a burger joint", I got inspired.  I decided to concoct a burger recipe, myself, and invite her over, along with the old 'Pyjama Crew'.   I threw together a casual menu, and served Pumpkin Pie for dessert (I'll post that recipe, once I've tweaked it to my liking).  It was a simple menu, typical chez nous:  Healthy and local favorites, such as Mache, spiced with Asian flair, and a tribute to a beloved American Tradition....

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The recipes are listed in order of preparation.  It is important to note that there are no 'rules' in my cooking, and I suggest that the ingredients be modified based on what you like and what is available to you. 

Ginger - Chili Cranberry Sauce

• 500g fresh cranberries (frozen works too)
• 1 c orange juice
• 2 c ginger beer (or ginger ale)
• 1 red chili pepper of your choice.  This time, I used a cubanelle.  Use what you like and to the spiciness that you desire.  Tabasco would also work. 
• 6 tablespoons agave syrup (if I had maple syrup on hand, I would have used that) 

Heat cranberries, ginger ale, syrup and orange juice in a sauce pan, over medium - low heat, stirring occassionally, until cranberries are soft and the liquid has reduced by half.

Adjust seasoning if necessary, and remove from heat.  Let cool at room temperature for at least 10 minutes before serving.

Sweet Potato Fries 

• 2 sweet potatoes, scrubbed clean, skins on (I 'eyeball' everything, so use as many sweet potatoes you think you need.  For the 6 of us, I used 2 large sweet potatoes)
• 2 tbsp olive oil
• salt and pepper
• optional:  other fresh herbs, such as rosemary and some peeled cloves of garlic

Preheat the oven to 200 degrees celcius or 392 degrees farenheit. 

Cut the sweet potatoes into 2 1/2 " long by 1/2 " wide strips, or as you like.

Place in a shallow baking dish, coat with olive oil, and season with salt and pepper (and other herbs or garlic, if using)

Baking time could be between 25-45 minutes, depending on how much moisture is in the potato.  I check the the potatoes every 10-15 minutes, and mix them around to make sure that they crisp evenly.

Remove when they are done to your liking.  If you still need time before the burgers are done, return the fries to the warm oven, with the heat off, to keep them warm until serving.

 Sage Turkey Burgers

• 1 kilo ground turkey
• 2 tbsps olive oil
• 1 large onion, finely chopped
• 3 tbsp fresh sage, finely chopped
• 1 large egg
• 1/2 c bread crumbs
• 1/4 c hoisin sauce
• salt and pepper to taste
• 6 whole wheat hamburger buns

Sautee onions and sage in 1 tbsp olive oil over medium  heat for about 3 minutes, or until onion is soft.  Remove from heat.

Combine the turkey and the egg in a large bowl, until well blended.  Add the bread crumbs, onion mixture and mix thoroughly.  Season with salt and pepper, and form into a ball, then flatten into patties about 1/2 inch thick.  I came out with 9 patties.

In a cast iron grill pan, grill the patties over medium-high heat until cooked through, about 4-5 minutes per side.  

Split the buns in half and toast in the same pan, during the last minute or 2 of cooking, depending on how you like your buns.

Remove burgers and buns, and let them rest for 2-3 miutes.  Dress both sides of the buns with the Cranberry Sauce, add the patties and serve with a side of Sweet Potato Fries and Mache.

 Bon appetit!