The turkey burger itself tastes like Thanksgiving stuffing, and the jazzed-up whole-berry cranberry sauce on top is tangy-licious!
Makes: 4 servings
Prep: 10 mins
Cook: 20 mins
- 3 tablespoons unsalted butter
- 1 McIntosh applecored, 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 sauceprepared 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
- In a nonstick skillet, melt 2 tablespoons butter over medium heat. Add the apple, onion and celery; season with the poultry seasoning, and salt and pepper to taste. Cook, stirring occasionally, until the onion is tender, 5 to 6 minutes. Transfer to a bowl and let cool for 5 minutes. Wipe the skillet clean and return it to the stove.
- Preheat the broiler. 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, 1 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 or 3 minutes.
- While the burgers cook, mix the cranberry sauce, orange zest and scallions. Toast the English muffins under the broiler, then remove and spread lightly with the remaining 1 tablespoon butter.
- Place the burgers on the buttered English muffin bottoms, and top with the lettuce, lots of cranberry relish and the buttered tops.