Week 27: BBQ - Thanksgiving Burgers

This is me catching up.
I took the topic a little liberally and went with the general backyard American interpretation of BBQ is grilling. I know it isn't but, it was fricking hot on July 4th and I was moving like a slug.

This was great. It was two holidays in one. We had Thanksgiving all wrapped up in a bun on the 4th of July.

These turkey burgers are standbys in our house. They are phenomenal, and super easy.

These are Rachel Ray burgers. If we have learned one thing from making Rachel Ray, it is that her recipes don't work great unless you modify them. For these, don't put the cheese in the mix, just put it on top.

Ingredients:

• 1 package ground turkey breast
• 2 rounded tablespoons prepared horseradish
• 1/3 pound sharp white cheddar cheese, diced or crumbled into 1/4 inch pieces
• 2 scallions, finely chopped
• 1 rounded palmful grill seasoning, such as McCormick's Montreal Steak Seasoning
• Extra virgin olive oil (EVOO), for drizzling
• Spicy brown mustard
• 4 poppy seed Kaiser rolls, split
• 1 tub or can of good-quality whole-berry cranberry sauce
• Romaine lettuce leaves, for topping burgers

Serves 4

 

Heat a nonstick skillet over medium-high heat.

In a medium bowl, mix together the meat, horseradish, cheddar pieces, scallions and grill seasoning. Form 4 patties and drizzle them with EVOO. Cook the burgers for 5-6 minutes on each side. Spread mustard on the bun bottoms and cranberry sauce on the bun tops. Place the burgers on the bun bottoms, top with romaine leaves, and set the bun tops in place. Serve fancy chips alongside.

 

We grilled them instead of doing them on the stove.