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Recipe by Esther Deutsch.
1 cup light mayonnaise
6 tablespoons Haddar Israeli Style Cucumbers in Brine or other Israeli pickles, chopped small
4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
4 teaspoons minced parsley or 4 cubes Dorot Gardens Frozen Parsley
2 teaspoons lemon juice
1 teaspoon mustard
2 tablespoons capers, finely chopped (optional)
2 tablespoons celery, chopped
1 and 1/2 pounds dark turkey meat, chopped
1 and 1/2 teaspoons Cajun seasoning
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1 and 1/2 tablespoons Haddar Teriyaki Sauce
kosher salt
fresh black pepper
6 warm buns, for serving
alfalfa sprouts
red onions, thinly sliced
sliced tomatoes
lettuce
Mix all rémoulade ingredients until well combined. Set aside.
Preheat the grill or broiler. Mix turkey, Cajun seasoning, minced garlic, and teriyaki sauce until well combined, and form into six round patties. Sprinkle the tops of the patties with kosher salt and pepper.
Grill or broil patties for six minutes per side until cooked through completely and slightly brown on the outside. Allow to rest for five minutes.
Place lettuce and tomato on each bun, and top with a burger. Spoon rémoulade sauce generously over each burger. Add sliced onions and alfalfa sprouts. Serve warm.
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