Cranberry Bog Turkey Burgers, Corn With Chive Butter
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Cranberry Bog Turkey Burgers, Corn With Chive Butter
- BOG BURGERS:
-
1 ⅓
pounds ground turkey breast (the average weight of package from the meat case)
-
1
small McIntosh apple finely chopped
- 1
-
1
celery rib from heart of the stalk finely chopped
-
1
rounded poultry seasoning - (rounded)
-
Freshly-ground black pepper to taste
-
4
sandwich-size sourdough English muffins
-
1
cup prepared whole berry cranberry sauce
-
½
cup mayonnaise or reduced fat mayonnaise
- 8
- CORN:
- 4
- 4
-
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.
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