with Caramelized Shallots, Cajun-Orange Mayonnaise and Beechers Flagship Cheddar
Yield: 8 servings
Prep Time: 30-45 minutes
Cook Time: 15 minutes
Wine Suggestion: Indian Wells Red Blend
20 oz. ground turkey
12 oz. chorizo sausage (removed from casing)
Salt and pepper, to taste
2 Tbs. olive oil
1 lb. shallots, sliced thin
1 c. Mayonnaise
6 oz. orange juice (reduced to 1 oz.)
1 Tbs. Cajun seasoning
Zest of one orange
12 oz Beechers cheddar cheese (sliced)
8 hamburger buns
Combine turkey and chorizo season with salt and pepper, mix well. Make 8 4-ounce patties and refrigerate until ready to grill. The burgers can be made a day ahead.
Heat a heavy sauté pan on medium high heat, add oil and shallots. Saute for 1 minute; reduce heat to medium, stirring the shallots occasionally. Cook until shallots are nicely caramelized and then season with salt and pepper. Can be made one day ahead and refrigerated. Reheat before serving.
Combine mayonnaise, reduced orange juice, Cajun seasoning and zest. Can be made 1 week ahead, refrigerate.
The chorizo turkey burgers are best done on the grill, but can be done in a heavy sauté pan on the stove. Cook burgers to an internal temperature of 160°.
To assemble: Spread inside of the buns with orange mayo; place burger on bottom bun, top with cheese & shallots.