New England Turkey Burgers with the Works

• Meat

  • 2 Celery ribs from the heart
  • 1 1/4 lbs Ground turkey breast
  • 1 tsp Poultry seasoning

• Produce

  • 1 cup Berry cranberry sauceprepared, whole homemade
  • 8 Bibb lettuce, leaves
  • 1 finely chopped generous handful Flat-leaf parsley
  • 1 Mcintosh applecored
  • 1 Onion, small
  • 1 tbsp Orange, zest
  • 2 Scallions

• Baking & Spices

  • 1 Salt and freshly ground pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 4 Sandwich-size english muffins

• Dairy

  • 3 tbsp Butter, unsalted

Found on rachaelraymag.com

Description

Directions

• In a nonstick skillet, melt 2 tablespoons butter over medium heat. Add the apple, onion and celery; season with the poultry seasoning, and salt and pepper to taste. Cook, stirring occasionally, until the onion is tender, 5 to 6 minutes. Transfer to a bowl and let cool for 5 minutes. Wipe the skillet clean and return it to the stove. Preheat the broiler. Add the turkey and parsley to the apple mixture, season with salt and pepper and combine with a fork; form into four 4-inch patties. In the skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Cook the patties for about 6 minutes on each side, lowering the heat for the last 2 or 3 minutes. While the burgers cook, mix the cranberry sauce, orange zest and scallions. Toast the English muffins under the broiler, then remove and spread lightly with the remaining 1 tablespoon butter. Place the burgers on the buttered English muffin bottoms, and top with the lettuce, lots of cranberry relish and the buttered tops.