Cranberry Bog Turkey Burgers, served with Corn on the Cob with Chive Butter
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 858
- Total Fat
- 41
- Saturated Fat
- 13
- Carbohydrates
- 83
- Dietary Fiber
- 6
- Sugar
- 39
- Protein
- 42
- Cholesterol
- 129
- Sodium
- 1193
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
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
Directions
- 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.