Categories: Hamburgers, Main Dish, Rachael Ray, Turkey

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 carrot, finely chopped
• 1 celery rib, with leafy tops finely chopped
• 1/4 cup finely chopped onion
• 2 garlic cloves, finely chopped
• 1 1/2 lbs ground turkey or 1 1/2 lbs ground chicken
• 2 tablespoons finely chopped fresh dill
• 1 teaspoon poultry seasoning
• salt and pepper
• 2 tablespoons butter
• 1/4 cup hot pepper sauce
• 1/2 cup blue cheese, crumbles
• 4 sandwich-size english muffins, toasted
• 4 deli slices cheddar cheese
• 1/4 head iceberg lettuce, shredded
• 1/4 cup pickle relish

Directions

1. In a small skillet, heat 1 tablespoon olive oil, 1 turn of the pan, over medium heat. Add the carrot, celery, onion and garlic and cook until tender, about 5 minutes.

2. Transfer to a bowl and let cool.

3. Reserve the skillet.

4. Mix the turkey, dill and poultry seasoning into the vegetable mixture; season with salt and pepper.

5. Form into 4 patties.

6. In the reserved skillet, heat the remaining 1 tablespoon olive oil over medium heat.

7. Add the patties and cook, turning once, until firm, about 12 minutes; transfer to a plate.

8. Add the butter to the skillet to melt, then stir in the hot sauce.

9. Add the patties to the sauce, turning to coat.

10. Top each with some of the blue cheese and a cheddar slice.

11. Tent with foil, turn off the heat and let stand until the cheese is melted.

12. Top each muffin bottom with some lettuce, a patty, some relish and a muffin top.

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