Sun-dried Tomato + Basil Turkey Burgers with Bourbon Aged Stout Floats


We spent the first part of our holiday weekend in the Chesapeake Bay area, traipsing around the little towns without any real plans in mind.  Our last stop was Dogfish Head brewery which most likely put the idea in Robert's head that we needed to make beer floats.

Since summer holidays should be spent outside, grilling with friends or family we decided to try out these Memorial Day-inspired recipes.  Nothing beats a burger and ice cream, and in this case a Sun-dried Tomato and Basil Turkey Burger, and a Bourbon Barrel Aged Stout Float with Salted Caramel Gelato.  


 Sun-dried Tomato + Basil Turkey Burgers
with Caramelized Onions and Smoked Provolone

for the burgers, serves 2
1/2 lb ground turkey
1 egg
1/2 cup panko bread crumbs
1/4 cup chopped sun-dried tomatoes
1/4 cup romano cheese, shredded
1/4 cup chopped fresh basil
1/2 tbs olive oil
1/2 tsp garlic powder
Salt  and ground black pepper
2 slices smoked provolone cheese
2 toasted kaiser rolls
1/2 cup baby spinach

Basil Mayonaise
1/2 cup fresh basil
2 tbs mayonaise
1/2 tsp olive oil
Salt and ground black pepper

Caramelized Onions
1 onion, chopped
1 tbs butter
Salt and ground black pepper
Water for deglazing

To make patties, combine burger ingredients and refrigerate up to six hours before cooking. Form ground meat into two 1/4lb patties. Preheat grill on medium high, cook for 3 minutes on each side, reduce heat for low, cook for an additional 2 minutes each side. Remove burgers from heat, top with cheese and let stand, covered for 5 minutes.  To make basil mayonnaise, combine all ingredients in food processor and pulse until combined.  Lastly, caramelize the onions.  Preheat skillet on medium heat, melt butter and cook onions for up to 30 minutes, stirring occasionally and adding water to deglaze pan as necessary.  To assemble burger, spread 1 tablespoon of basil mayo on top and bottom bun, add turkey burger, caramelized onions, and baby spinach

Bourbon Barrel Aged Stout Floats
with Sea Salt Caramel Gelato

1 pint caramel gelato or ice cream of your choice
12 oz bottle stout, we used Bourbon County Stout from Goose Island 

Scoop ice cream into a sundae glass and pour beer over top, filling glass about 3/4 full.  Serve immediately.