The Gobbler

Ingredients

Ingredients
Cranberry Relish
2 cups of whole berry canned cranberries
½ cup of finely chopped walnuts
Brie
1 small wheel (15 oz) of soft ripened/double crème brie, rind removed and divided in to 6 equal portions
Patties
2 pounds ground turkey 85/15
2 teaspoons of ground black pepper
2 teaspoons of course ground sea salt
1 tablespoon curry powder
2 teaspoons hot sauce
1/3 cup yellow onion finely chopped
¼ cup fresh garlic, minced
Caramelized Fennel
3 fennel, halved
2 tablespoon Cabernet Sauvignon
1 tablespoon chicken broth
1 tablespoons of extra virgin olive oil
1 tablespoon of fresh garlic, minced
1/2 teaspoon of ground black pepper
½ teaspoon of course ground sea sal
t ½ stick of salted butter
Extra Virgin Olive Oil, for brushing on the grill rack
6 (4 ½ inch) Kaiser Rolls, split
1 stick of salted butter, room temperature

Instructions

Directions Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium heat. To make Cranberry Relish: combine cranberries with walnuts in small bowl. Mix well, cover and set aside. To prepare Brie: open packaging and remove rind from brie wheel using a paring knife. The cheese should still be in a wheel formation. Divide cheese in to six equal triangular portions, place on plate, cover and set aside at room temperature. Discard rind. To make Patties: combine the ground turkey, ground black pepper, sea salt, curry powder, hot sauce, yellow onion and garlic in a large bowl. Fold the mixture together by hand. Make sure the curry powder is distributed in the mixture well to avoid pockets of curry. Divide mixture in to six equal portions. Form the patties so they are thin but large in diameter (5”). Make the middle of the patty slightly thinner than the edges for more even cooking results. Set patties on platter, cover and set aside at room temperature. To make Caramelized Fennel: retrieve 3 fennel stalks. Cut top of fennel leaves and bottom root off each stalk – leaving approximately 3 to 4 inches of fennel bulb. Half fennel bulb in to two fennel stalk portions for each fennel or; 6 total fennel stalks. Combine Cabernet Sauvignon, chicken broth, olive oil, garlic, black pepper and sea salt in a non-stick, fireproof sauce pan. Whisk mixture together until combined, add butter and place on grill rack. Do not cover sauce pan or grill with lid. Stir mixture constantly until butter is melted in to sauce. Cover grill and let sauce cook until it reaches a small rolling boil. While sauce is cooking: prepare a fire proof roasting pan by covering with two sheets of aluminum foil. Spread the fennel stalks in the bottom of the roasting pan. Once the sauce comes to a boil and using a grill glove, remove the sauce pan from grill and pour sauce over fennel stalks. Flip fennel stalks in sauce to coat. Cover fennel in roasting pan with a sheet of aluminum foil and place roasting pan on grill rack. Cook the fennel for 5 to 10 minutes, flipping the fennel stalks occasionally and recoating them with sauce using a spoon, until the fennel is translucent and most of liquid has evaporated. Using grill glove, remove roasting pan from grill. Flip the fennel once more to keep sauce coating, cover back with aluminum and set aside. Brush the grill rack with extra virgin olive oil. Retrieve the turkey patties and spread them equidistant apart on hot grill rack. Cover the grill and cook for 5 to seven minutes. Avoid pressing the patties with the spatula to promote juiciness. Flip the patties one by one with spatula, cover the grill and let cook for another seven to ten minutes. While the patties finish cooking, retrieve the Kaiser rolls and split rolls – spread room temperature butter on tops, bottoms and cut sides; set aside on plate. When the patties are cooked, remove from the grill, stacking them on a plate to keep warm, cover with aluminum foil and set aside. Place the Kaiser rolls, cut side down on the outer edges of the grill rack until butter is melted and the rolls are almost golden brown on the outside. Remove rolls from grill and prepare for immediate assembly. To assemble the burgers: spoon an equal portion of cranberry relish on cut sides of rolls. On each roll bottom, place a patty then a portion of brie. Place a fennel stalk on top of brie. Add the roll tops and serve. Make 6 burgers.