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Monday, October 02, 2006 |
Turkey burgers
I tried another Rachael Ray, New England Turkey Burgers with the Works, for dinner this evening. It got the thumbs-up.
New England Turkey Burgers with the Works 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
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. posted by Nichole @ 7:13 PM
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