When naming this burger, we took a family vote. It had to be something punny, being that we’re all huge Bob’s Burgers fans (yes, even my four-year-old loves it because she loves Louise, which is probably a problem…) but I was the only one coming up with any puns so we only had two options. “The Jive Turkey Burger” and “The Tur-Keyed Up Burger”.
Tur-Keyed Up won by a landslide, whether my kids understood it or not.
I’ve been dreaming up this burger for a while now and yesterday, since I made my Candied Yam Dinner Rolls the size of hamburger buns, I was finally able to make it. It wasn’t perfect but its flaws were minor and easy to avoid the next time.
This is a burger for people who like the flavors of the season but don’t want to roast a whole bird; for people who like to switch things up; for people who are dining alone or with a small group; for people who don’t have time to cook; for people who are obsessed with burgers and fries; for people who want to eat Thanksgiving dinner on a Tuesday in April; for anybody, really.
(And yes, for you die-hard Bob’s Burgers fans, I realize there is an episode in which Bob shouts, “THERE’S NO SUCH THING AS A TURKEY BURGER!” [“Crawl Space,” Season One] but I’m going to glide past that, like how Bob’s dad was dead until they resurrected him for a Christmas episode.)
Serve it with fries or mashed potatoes or green bean casserole.
The Tur-Keyed Up Burger
Makes 4 Burgers
For the Buns:
Four Candied Yam Dinner Rolls, hamburger bun size, with no marshmallows on top (They make it hard to hold.)
Four marshmallows, cut in half
Slice open the buns, place them cut-side up on a baking tray. Place the marshmallows on the top sides of the buns. Heat the broiler. Toast the buns just until the marshmallow swells and starts to brown, keeping a close eye on them. Set aside.
For the Topping:
Eight ounces sliced cremini mushrooms
One small onion, diced
Pinch dried rosemary
One packet brown gravy mix, prepared (or make your own gravy from scratch)
In a large skillet, heat about a tablespoon of olive oil. Add the onions, rosemary and salt; saute until softened and translucent. Remove onions and add more oil, then saute the mushrooms. Combine mushrooms, onions, and gravy and hold over low heat, stirring occasionally, while you make the patties.
For the Patty: One pound ground turkey One-and-a-half cups Stove Top stuffing mix One large egg, lightly beaten One quarter teaspoon dried sage Big pinch kosher salt In a large bowl, use your clean hands to combine the ingredients. Divide into four patties and form into thin patties (the thicker they are, the higher the chance they’ll dry out during cooking; turkey burgers are temperamental this way). Fry them up in a skillet.
Also: Cranberry Sauce (canned is perfectly fine)
Assemble the Burger: Spread the bottom bun generously with cranberry sauce. Add the patty. Top generously with the gravy topping. Add the top bun. Serve with napkins, and maybe a knife and fork. (Or you could be less generous with the toppings… I guess.)