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Winter White Burger

December 18, 2009 Leave a comment


Recipe & picture courtesy of Rachael Ray

4 Servings
Prep 20 min
Cook 25 min

  • 2 pounds ground turkey breast
  • 4 scallions, white parts only, finely chopped
  • 2 tablespoons Dijon mustard
  • Grated peel and juice of 1 lemon
  • 1 tablespoon chopped fresh thyme
  • 1 ripe bartlett pear, cut lengthwise into 8 slices
  • 1/2 cup dry white wine
  • 1 tablespoon extra-virgin olive oil (EVOO)
  • 2 cups shredded sharp white cheddar cheese
  • 4 tablespoons hot pepper jelly or jalapeño jelly
  • 4 extra-large English muffins, split and toasted
  1. In a medium bowl, combine the turkey, scallions, mustard, lemon peel and thyme; season with salt and pepper. Shape into four 3/4-inch-thick patties.
  2. In a small nonstick skillet, add the pear slices, wine, lemon juice and enough water to just cover the pear. Bring to a boil, then lower the heat and simmer until the pear is softened, about 10 minutes. Using a slotted spoon, transfer the pear slices to a plate.
  3. In a large nonstick skillet, heat the EVOO, 1 turn of the pan, over medium heat. Add the turkey patties and cook, turning once, for 12 minutes. Top with the cheese and pear slices, tent the pan with foil and cook until the cheese is melted, 2 minutes.
  4. Spread 1 tablespoon hot pepper jelly on each English muffin bottom; top with a patty and an English muffin top.

Notes & Comments: This was very quick to make – I got home late and wanted to throw something together quickly.  It was a very easy recipe to follow as well.  I did add some breadcrumbs to the turkey mixture because our ground turkey was very soft when mixing everything together – the breadcrumbs allow the meat to stick to itself when cooking and not fall apart when you turn them.  Just be careful to not add too much or you’ll dry the burger out.  You’ll also want to watch how much lemon zest you add to the mixture as well – I added the zest of one large lemon and BIL commented that it was a little too lemony for his taste.  Jason & I liked it as is though.  I did not use hot pepper jelly or jalapeno jelly because I didn’t know where to find it, I didn’t know if we would like it and I didn’t know when I would use it again so I didn’t see the point in buying it.  It tasted great without it though!

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