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Cranberry Bog Turkey Burgers, served with Corn on the Cob with Chive Butter
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Bog Burgers:
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
Corn:
4 ears corn, shucked
4 tablespoons butter
20 blades fresh chives, 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.
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Other Recipes from this Episode
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