This epic burger is part of a fan-frickin-tastic month-long event hosted by Girl Carnivore, but opinions are always my own!
Push the brunch limits with this sage turkey burger served with blueberry ketchup in a blueberry cinnamon roll.
Today is a grand day for many reasons. For starters it’s my 35th birthday! Not very exciting this year due to quarantine, especially when compared to being in Italy this time last year.
Today is also Star Wars Day (may the fourth be with you) and my assigned day for Burger Month! To represent all of those things in one I decided to get extra creative (and a bit weird) for my burger contribution.
Princess Leia is known for her iconic bun hairstyle, so I decided to use cinnamon rolls as the bun for my burger. But not just any cinnamon roll, a blueberry cinnamon roll with maple glaze!
Now what kind of burger would pair with that? After consulting my Flavor BibleFlavor Bible, I landed on a sage turkey burger with blueberry ketchup. Like a breakfast sandwich but oh so much more tantalizing.
Bob originally suggested I also put an over-easy egg on top as well, but I thought that might be pushing the limit a littler too much. Besides, you already need to be armed with a napkin to eat these due to the stick nature of the buns, I didn’t need to add an ooze factor into the equation as well.
Honestly, these were better than I expected. No one component overpowered the other. The flavors were well balanced and made for a delightful brunch. Happy Birthday/Star Wars/Burger day to me!
Stay tuned all month long for many more burger recipes from all my blogger pals. And of course there is an awesome giveaway for which a winner will be picked every week! Scroll down to the bottom on this post to enter for this week.
Take a look a other creations I’ve made for #BurgerMonth including: The Pepper Burger (2021), Chimichurri Burgers (2019), Sushi Burger (2018), Patacon Burgers (2017), Hard Root Beer Burgers with Blue Cheese and Crispy Onions (2016), and Spicy Mustard & Sweet Potato Turkey Burgers (2014).
Two years ago: Sausage, Egg & Cheese Kolache
Three years ago: Blue Milk Smoothie
Four years ago: Boozy Margarita Smoothies
Five years ago: Berry Cacao Nib Scone Cakes
Six years ago: Peanut Butter Birthday Bites
Seven years ago: Birthday Overload Pancakes
Either years ago: Funfettinutter Cupcakes for Two
Nine years ago: Peanut Butter Cup S’mores Ice Cream
- 1 Tbsp olive oil
- 1 large shallot, minced
- 1/4 tsp ground ginger
- 1/4 tsp freshly ground black pepper
- 1/8 tsp ground allspice
- Pinch of salt
- 1/3 cup apple cider vinegar
- 1/2 cup brown sugar
- 2 cups fresh blueberries
BLUEBERRY CINNAMON ROLL DOUGH
- 1-1/4 tsp active dry yeast
- 1/4 cup + 2 Tbsp warm milk (about 100-110 F)
- 1/4 cup (1/2 stick) unsalted butter, at room temperature
- 2 Tbsp sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 lemon, zested (optional)
- 1-3/4 to 2 cups all-purpose flour
- 1 egg, at room temperature
BLUEBERRY CINNAMON ROLL FILLING
- 1/4 cup sugar
- 1/4 cup blueberry jam or preserves
- 1/2 tsp cinnamon
- 1 Tbsp unsalted butter, at room temperature
BLUEBERRY CINNAMON ROLL GLAZE
- 2 oz. cream cheese, softened
- 1 Tbsp maple syrup
- 1/2 cup powdered sugar
- 2 lb. ground turkey breast
- 2 Tbsp fresh minced sage
- 2 tsp salt
- Spinach, for serving
- The day before, prepare the ketchup and cinnamon rolls.
- For the ketchup, in a small saucepan over medium-low, heat the olive oil. Add shallot and cook until softened, stirring often, about 5 minutes.
- Add ginger, black pepper, allspice, and salt. Cook for 1 minute, then add vinegar, scraping any bits off the bottom of the pot. Add sugar and blueberries and stir to combine.
- Bring to a boil then reduce to a simmer. Cook, stirring occasionally, until the blueberries burst and begins to thicken, about 25 minutes.
- Transfer to a blender and blend until smooth. Pour into a heat safe container and cool. Refrigerate until ready to use.
- For the cinnamon rolls, in the bowl of a stand mixer fitted with the paddle attachment, sprinkle the yeast over the warmed milk and let it sit for a few minutes. Add the butter, sugar, vanilla, salt, lemon zest, and 1/2 cup of the flour and mix briefly to combine. Add the egg and enough of the remaining flour to make a soft yet sticky dough. Switch to the dough hook and knead the dough for about 5 minutes, or until the dough is smooth and elastic. (Alternatively, you could turn the soft dough out onto a floured work surface and knead by hand for 7-10 minutes until the dough is smooth and elastic.)
- Lightly grease a large bowl with cooking spray. Add the dough and turn to coat. Cover the bowl with plastic wrap and set in a warm spot. Let the dough rise until nearly doubled, about an hour.
- To make the filling, in a small bowl mix the sugar, blueberry preserves, and cinnamon.
- Lightly grease 1.5 quart rectangular baking dish with cooking spray. On a floured surface, roll the dough out into a rectangle that is approximately 10×8 inches. Spread the softened butter evenly over the dough, then spread filling mixture over top. Starting with a long end facing you, roll the dough up tightly. Pinch the dough at the end to seal the seam. Cut roll into 6 even rolls and place them, cut side up, in the prepared baking dish.
- Cover the pan tightly with plastic wrap, and place it in the refrigerator overnight or for up to 24 hours.
- The next day, remove the pan from the fridge and let them rise for an hour.
- Heat the oven to 350. Bake for 25-35 minutes, or until the rolls are lightly browned and a thermometer inserted into the center of a roll reads 190 F.
- While the rolls are baking, prepare the glaze. In a small bowl with a hand mixer or whisk, whip the cream cheese until light and fluffy. Add the maple syrup and blend until well combined. Mix in the powdered sugar until the glaze is smooth and creamy.
- When the rolls finish baking, smear them with the cream cheese glaze while still warm. Set aside to cool.
- Meanwhile prepare the burgers. In a large bowl, mix the ground turkey, sage, and salt until well blended. Form into 6 patties.
- Cook on preheated grill or grill pan set over medium-high heat, 5 minutes per side, or until cooked through.
- Slice cooled rolls, and assemble with spinach, burger patty, and blueberry ketchup.
Source: Blueberry Ketchup from Savory Moments. Cinnamon rolls adapted from my Mini Meyer Lemon Sticky Rolls.
Did you make this recipe? I want to see!
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Disclaimer: Thank you to #BurgerMonth Sponsors: Cabot, Anvil & Hammer, New York Beef Council, Red Duck Foods, and Spoonabilities for providing prizes for this epic event. All opinions are my own. The #BurgerMonth giveaway is open to U.S. residents, age 18 & up. All winning entries are verified. By entering you give the right to use your name and likeness.
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