Blueberry Cinnamon Roll Turkey Burgers

Directions

1. The day before, prepare the ketchup and cinnamon rolls.
2. 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.
3. 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.
4. Bring to a boil then reduce to a simmer. Cook, stirring occasionally, until the blueberries burst and begins to thicken, about 25 minutes.
5. Transfer to a blender and blend until smooth. Pour into a heat safe container and cool. Refrigerate until ready to use.
6. 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.)
7. 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.
8. To make the filling, in a small bowl mix the sugar, blueberry preserves, and cinnamon.
9. 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.
10. Cover the pan tightly with plastic wrap, and place it in the refrigerator overnight or for up to 24 hours.
11. The next day, remove the pan from the fridge and let them rise for an hour.
12. 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.
13. 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.
14. When the rolls finish baking, smear them with the cream cheese glaze while still warm. Set aside to cool.
15. Meanwhile prepare the burgers. In a large bowl, mix the ground turkey, sage, and salt until well blended. Form into 6 patties.
16. Cook on preheated grill or grill pan set over medium-high heat, 5 minutes per side, or until cooked through.
17. Slice cooled rolls, and assemble with spinach, burger patty, and blueberry ketchup.