Snow is falling outside tonight — apparently didn’t get that whole spring memo. This is hopefully one of the last “winter” weekends we have for quite some time , so this recipe seemed a propos — Winter White Turkey Burgers, courtesy of Rachael Ray. Unfortunatley the pictures don’t look anywhere near as delicious as these burgers are. It’s so simple yet so many awesome flavors happening. First let me say that I’m not a big turkey burger fan. They can be dry and flavorless. But this one works — it’s got Dijon mustard mixed in, which is pretty genius, along with scallions, thyme and lemon peel. And on top of that is pear cooked in white wine — um, yes. Plus cheese, because a burger’s not a burger without cheese, and hot pepper jelly. Yum. This thing is good.
- I found a pepper relish at the grocery but not the pepper jelly — I bet this would be even better if I found the right thing. I’m on a mission now.
- I used regular sized English muffins — just make the burgers sized appropriately to fit the bun.
- Serve alongside a green salad or fancy chips.
This comes together super fast so it’s perfect for a weekday dinner. Enjoy!
Winter White Turkey Burgers
- 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 jalapeno jelly
- 4 extra-large English muffins, split and toasted
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.
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.
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.