Cranberry Bog Turkey Burgers, served with Corn on the Cob with Chive Butter (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 1/3 pounds (the average weight of one package from meat case) ground turkey breast |
1 small mcintosh apple, finely chopped |
1 small white onion, chopped |
1 rib celery from heart of the stalk, finely chopped |
1 rounded teaspoon poultry seasoning |
salt and pepper |
vegetable oil, for drizzling |
4 sandwich size sourdough english muffins |
1 cup prepared whole berry cranberry sauce |
1/2 cup mayonnaise or reduced fat mayonnaise |
8 leaves bibb lettuce, cleaned |
4 ears corn, shucked |
4 tablespoons butter |
20 blades fresh chives, finely chopped |
Directions:
1. 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.
2. 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.
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