Categories: Hamburgers, Main Dish, Rachael Ray, Turkey

Ingredients

• 3 tablespoons unsalted butter
• 1 McIntosh apple, cored, quartered and finely chopped
• 1 small onion, finely chopped
• 2 celery ribs from the heart, finely chopped
• 1 teaspoon poultry seasoning
• Salt and freshly ground pepper
• 1 1/4 pounds ground turkey breast
• Flat leaf parsley, finely chopped (a generous handful)
• 1 tablespoon extra virgin olive oil (EVOO)
• 1 cup whole berry cranberry sauce, store-bought or homemade
• 1 tablespoon finely grated orange zest
• 2 scallions, finely chopped
• 4 sandwich-size English muffins, preferably sourdough, fork split
• 8 leaves Bibb lettuce

Directions

1. In a nonstick skillet, melt 2 tablespoons butter over medium heat.

2. Add the apple, onion and celery; season with the poultry seasoning and salt and pepper, to taste.

3. Cook, stirring occasionally, until the onion is tender, 5-6 minutes.

4. Transfer to a bowl and let cool for 5 minutes.

5. Wipe the skillet clean and return it to the stove.

6. Pre-heat the broiler.

7. Add the turkey and parsley to the apple mixture, season with salt and pepper and combine with a fork; form into four 4-inch patties. In the skillet, heat the EVOO, one turn of the pan, over medium-high heat. Cook the patties for about 6 minutes on each side, lowering the heat for the last 2-3 minutes.

8. While the burgers cook, mix the cranberry sauce, orange zest and scallions.

9. Toast the English muffins under the broiler, then remove and spread lightly with the remaining 1 tablespoon butter.

10. Place the burgers on the buttered English muffin bottoms, then top with the lettuce, lots of cranberry relish and the buttered tops.

Email to a friend | Print this recipe | Back