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Jersey Joe’s Stack-it-up Turkey Burger

New Jersey offers something for everyone. For a tiny state, we have beautiful beaches and wonderful ski slopes. We're tucked away between two major cities, New York City and Philadelphia, but you don't have to drive far to reach beautiful, open farms and forests. There's so much culture in towns like Montclair and Princeton, yet there's fun to be had in Atlantic City. There are old towns like Newark and Hoboken and old towns turned new like Jersey City and New Brunswick. We also boast the most diners in the United States. Each diner offers as many culinary choices as the state offers options for entertainment.
Every great diner offers wonderful deli sandwich selections, some of which are unique only to New Jersey. One of these sandwiches is the Sloppy Joe. Anywhere else in the U.S., a Sloppy Joe would be the standard loose chopped meat sandwich, but in New Jersey we're talking about stacking up the flavors. There's something in it for everyone. We're talking rye bread, turkey, corned beef, pastrami, Swiss cheese and Cole slaw, all smothered in Russian dressing. The Sloppy Joe deli sandwich expresses the diversity that is New Jersey. My turkey burger pays homage to this classic deli sandwich infusing it with a bit of horseradish to show that New Jersey may be small but we pack a powerful punch.


Rye Breadcrumbs

8 slices of rye bread with seeds
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon Italian seasoning
1 teaspoon dried garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried basil

Red onion and Horseradish Cole Slaw

¾ cup mayonnaise
2 tablespoons sour cream
2 tablespoons sugar
2 tablespoons white vinegar
1 tablespoon horseradish
2 teaspoons celery seed
1 tablespoon dry mustard
1 package Dole Classic Cole Slaw
½ medium-large size red onion quartered and finely sliced to match Cole slaw's consistency

Horseradish-infused Russian Dressing

¾ cup mayonnaise
¼ cup sour cream
½ cup ketchup
1/8 cup hot sauce
1 tablespoon horseradish
3 tablespoons sweet relish
2 teaspoons dill


1 1/4 pounds ground turkey
½ cup finely diced red onion
¼ cup fresh chopped parsley
2 tablespoons horseradish
1 cup rye breadcrumbs
2 egg whites

Vegetable oil, for brushing the grill rack
6 large buns
6 thin slices of corned beef
12 thin slices of pastrami
12 slices of Swiss cheese


Heat grill to around 200 degrees using one burner and leaving enough space for heating bread using indirect heat.

To make breadcrumbs, lay slices of bread on aluminum foil on grill rack for indirect heat. Bake for one hour making sure bread dries out but does not brown. Cut bread and finely chop in food processor. Place in one quart Ziploc bag. Add salt, pepper, Italian seasoning, garlic powder, oregano, parsley, and basil. Shake well and keep dry.

To make cole slaw, mix the mayonnaise, sour cream, sugar, vinegar, horseradish, celery seed, and dry mustard in a large bowl. Slowly add the Dole Cole Slaw to the mixture while stirring. Stir in the red onion. Mix well and refrigerate until serving.

To make Russian dressing, mix mayo, sour cream, ketchup, hot sauce, horseradish, sweet relish, and dill in a large bowl and refrigerate until serving.

To make patties, combine ground turkey, red onion, chopped parsley, and horseradish in a large bowl. Add in breadcrumbs and enough egg white to get correct consistency. Handling meat as little as possible to avoid compacting it, mix well. Divide mixture into 6 equal portions and form the portions into patties to fit the rolls.

Preheat gas grill to medium high or prepare a medium hot fire in a charcoal grill with a cover. Brush the grill rack with oil. Place the patties on the rack, cover and grill until browned on the bottoms, about 4 minutes. Turn the patties and continue grilling until browned, about 4 minutes. Turn the patties and continue grilling for 2 minutes. Turn the patties and grill the other side for 2 more minutes.

Place rolls cut side down on rack over indirect heat for last few minutes to toast lightly.

Leave patties on grill. Place 1 slice of corned beef on each patty. Place 2 folded slices of pastrami on each patty. Place 2 slices of Swiss cheese on each patty. Cover until cheese melts, about 1 or 2 minutes.

To assemble the burgers, place a generous amount of Russian dressing on the cut sides of the top and bottom rolls. On each roll bottom, place a patty and a generous tablespoon of Cole slaw. Add the roll tops and serve.

Makes 6 burgers.