If you’ve never had a Turducken before or don’t know what it is let me share. Turducken is a Cajun dish that is a turkey stuffed with a duck that’s stuffed with a chicken that is stuffed with a cornbread stuffing. The stuffing can have fresh andoullie sausage in the mix. You can also have it stuffed with a shrimp and crawfish jambalaya rice dressing.
The flavors of Turducken are wonderful and I highly recommend them. However, they are a lot of work to make and I don’t know of any gluten free ones that can be ordered. So I decided in order to eat one, I would just turn it into a burger. These only took 15 minutes from mix to eat. Love that!
I never would have guessed that my picky teenage son would love Turducken Burgers, but he does. We only have one left in the freezer and I bet it’s gone before this posts.
I served these burgers with cornbread. I used Bob’s Red Mill mix to make it easier for me. If you want to make yours from scratch, try Shirley’s Flat and Firm Cornbread from gluten free easily.
I’ve not made fresh andoullie sausage but I have made Easy Homemade Fresh Chorizo so I used that instead. I’ll have to get busy on that andoullie sausage. They have many of the same spices but andoullie contains filé powder. Filé is made from sassafras leaves and this gives the sausage it’s unique taste. We’ll work on that recipe later and give it a try in these burgers. We’ll do a taste test to see which one we like better. Stay tuned and I hope you’ll join in for the taste test.
12 oz duck breast
1 pound ground turkey thigh
1 pound ground chicken breast
2 1/2 tsp Cajun seasoning
8 oz Easy Homemade Fresh Chorizo or fresh andoullie sausage
Organic Extra Virgin Olive Oil
Just like when we made our Duck Burgers, put the duck into the food processor to grind. If you have a meat grinder attachment to your KitchenAid, you can use that instead. To cut down on the fat, remove the skin.
Mix all of the meats and seasoning together. Test the seasoning level by cooking off a tablespoon of the mixture. If you want more seasonings add in more Cajun seasoning.
Form into patties and cook in a pan on medium high. Serve with cornbread and your favorite beverage. I like a nice green bean salad too.
You can make these into mini burgers and serve them on top of round cutouts of polenta.
If you have fresh andoullie sausage, use that instead of chorizo.
Always check your seasoning mix to make sure it’s gluten free. Spices last a year. After that they start to lose their flavor and some can go rancid.
Don’t forget tomorrow’s Secret Ingredient for Friday Foodie Fix is Cauliflower!