Cranberry Bog Turkey Burgers, Corn With Chive Butter Recipe - Cooking Index
Cranberry Bog Turkey Burgers, Corn With Chive Butter Recipe - Cooking Index
| Bog Burgers | ||
| 1 1/3 lbs | 605g / 21oz | Ground turkey breast |
| = (the average weight of package from | ||
| The meat case) | ||
| 1 | McIntosh apple - finely chopped (small) | |
| 1 | White onion - chopped (small) | |
| 1 | Celery rib from heart of the stalk - finely chopped | |
| 1 | Rounded poultry seasoning - (rounded) | |
| Coarse salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Vegetable oil - for drizzling | ||
| 4 | Sandwich-size sourdough English muffins | |
| 1 cup | 237ml | Prepared whole berry cranberry sauce |
| 1/2 cup | 118ml | Mayonnaise or reduced fat mayonnaise |
| 8 | Bibb lettuce leaves - cleaned | |
| Corn | ||
| 4 | Corn - shucked | |
| 4 tablespoons | 60ml | Butter |
| 20 | Fresh chive blades - finely chopped |
Combine turkey, apple, onion, celery, poultry seasoning, salt, and pepper in a bowl and form into 4 large patties.
Preheat a large skillet or a grill pan to medium-high heat. Drizzle skillet or brush grill with vegetable oil and cook patties 5 to 6 minutes on each side.
Toast split English muffins. Mix together cranberry sauce and mayonnaise. Spread muffin halves with cran-mayonnaise and pile in burgers and Bibb lettuce. Serve burgers with corn on the cob and berry desserts.
Bring a large pot of water to a boil. Add salt and corn and cook for 5 to 6 minute. Drain ears and spread with butter. Sprinkle ears with a generous coating of chopped chives.
This recipe yields 4 servings.
Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B12) - from the TV FOOD NETWORK
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