Winter White Turkey Burger

A few years back when I was living in Cincinnati, I was in a turkey burger rut, making the same ones over and over again.  Don’t get me wrong, I love my turkey burger recipes, but wanted to shake things up. I checked out Rachel Ray’s website and stumbled upon this little gem.  It is a quirky spin on a burger including pears, hot pepper jelly, and English muffins.  Did I lose you yet?  Did your face scrunch up and say to yourself “really Lindsay?!?”  I know, it sounds like an odd combination, but if you are a little bit of a risk taker, it is good!

Ingredients

2 pounds ground turkey breast

4 scallions, white parts only, finely chopped

2 tablespoons Dijon mustard

1 tablespoon chopped fresh thyme (optional - I usually don’t have fresh so I skip it)

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 jalapeno jelly

4 extra-large English muffins, split and toasted

Directions

In a medium bowl, combine the turkey, scallions, mustard, and thyme; season with salt and pepper. Shape into four 3/4-inch-thick patties.

In a small nonstick skillet, add the pear slices, wine, 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.

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.

Spread 1 tablespoon hot pepper jelly on each English muffin bottom; top with a patty and an English muffin top.

*Thoughts:  At times, turkey burgers can get a little dry while cooking since they don’t have much fat.  To prevent this, I usually throw a little bit of the cheese into the patty mixture itself along with some EVOO. 

If the recipe seems too adventurous for you, skip the hot pepper jelly & pear, substitute with some Dijon mustard and spinach leaves as a patty topper!

Recipe Source: Rachel Ray