New England Turkey Burgers with the Works
Rachael Ray
From Every Day with Rachael Ray
October 2006
FOUR SERVINGS
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-prepared 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
1. 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.
2. 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.
3. 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.
4. Place the burgers on the buttered English muffin bottoms, and top with the lettuce, lots of cranberry relish and the buttered tops.
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