Prepare the Pumpkin Mayo

Prepare the Maple Bacon

  • Maple syrup 6 oz
  • Black Pepper 2 T.
  • Turkey bacon, strips 20 each

Prepare Wilted Endive

  • Belgian endive, red and green 4 stalk
  • Olive oil, as needed
  • Apple cider vinegar 0.25 cup
  • Salt, as needed

Prepare Seasoned Turkey Patties

  • Turkey, ground 3.8 lb
  • Sage, dried 2 T.
  • Black Pepper 3 T.
  • Salt, as needed
  • Garlic Powder 3 T.

Prepare Burger

  • Whole wheat bun, toasted 10 each
  • Pumpkin Mayo 10 oz
  • Seasoned Turkey Patties, prepared 10 each
  • Herbed goat cheese 5 oz
  • Maple Bacon, prepared 20 slices
  • Wilted Endive, prepared 40 leaves
  1. Prepare the Pumpkin Mayo

    • Combine all ingredients and whisk until smooth. Reserve refrigerated.
  2. Prepare the Maple Bacon

  3. Combine maple syrup and black pepper.
  4. Place turkey bacon on a wire baking rack over a parchment lined sheet pan and bake in a 350°F oven for approximately 8 minutes or until beginning to crisp.
  5. Remove from oven and brush with maple and pepper mixture, and continue to bake for another 6-8 minutes until crispy and caramelized. Hold hot for service.
  6. Prepare Wilted Endive

    • Pick the leaves from the endive, removing the thick, woody bases, yielding approximately 10 leaves per head.
    • Lightly sauté in olive oil until beginning to wilt and add the vinegar to briefly steam.
    • Season to taste with salt, drain any excess liquid, and reserve refrigerated.
  7. Prepare Seasoned Turkey Patties

    • Combine all ingredients and mix well to incorporate. Form into 10 patties. Reserve refrigerated.
  8. Prepare Burger

    • To assemble, spread 1 T. Pumpkin Mayo on each side of the bun, then add grilled Seasoned Turkey Patty and herbed goat cheese.
    • Top with two slices of Maple Bacon and 3-4 leaves of the Wilted Endive, depending on size. Serve.