Chef Tom: Blackened and Bleu Turkey Burger With Creole Catsup - FOX 21/27 WFXR Roanoke/WWCW Lynchburg News, Weather

Chef Tom: Blackened and Bleu Turkey Burger With Creole Catsup

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Blackened and Bleu Turkey Burger with Creole Catsup

2 Lg egg whites
½ cup bread crumbs
1 pound ground turkey
Pepper 4 oz Bleu cheese crumbles
Creole Seasoning, (recipe follows)
Creole catsup, (recipe follows)

Preheat grill to medium heat.

Mix together egg whites, bread crumbs and turkey. Divide into eight equal portions and form into patties. Sprinkle bleu cheese onto half of the patties and place another patty on top. Press to seal two patties together, place on wax paper lined cookie sheet and refrigerate for 20 to 30 minutes.

Spray each side of the turkey burger with non-stick spray and coat with creole seasoning, grill 3 to 5 minutes on each side. Test with a meat thermometer for doneness (165 degree F)

Serve on a potato bun with creole catsup, mustard and a dill chip.

Creole Seasoning

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Creole Catsup

1 tablespoon vegetable oil
1 medium onion, chopped medium (about 1 cup)
1 teaspoon of minced garlic (about 1 medium clove)
1 to 1 ½ tablespoon tomato paste 1 (28 ounce) can tomato sauce
1/2 cup packed dark brown sugar
1/4 cup white vinegar
5 tablespoon creole seasoning
1 teaspoon kosher salt

Heat the medium sauce pan over high heat. Add vegetable oil and sauté onion and garlic until soft and translucent, 3 to 5 minutes. Add 1 tablespoon tomato paste and combine well with onion mixture, reduce heat to medium and cook for 2 minutes, stirring well. Add remaining ingredients, except salt and stir well. Add salt to taste and simmer for 15 minutes. Blend in a vented blender, food processor, or with and immersion blender until smooth. Refrigerate until needed. Serve at room temperature.