New England Turkey Burgers with The Works


  • 3 tablespoons unsalted butter
  • 1 McIntosh apple, cored, quartered and finely chopped
  • 1 small onion, finely chopped
  • 2 celery ribs from the heart, finely chopped
  • 1 teaspoon poultry seasoning
  • Salt and freshly ground pepper
  • 1 1/4 pounds ground turkey breast
  • Flat leaf parsley, finely chopped (a generous handful)
  • 1 tablespoon extra virgin olive oil (EVOO)
  • 1 cup whole berry cranberry sauce, store-bought or homemade
  • 1 tablespoon finely grated orange zest
  • 2 scallions, finely chopped
  • 4 sandwich-size English muffins, preferably sourdough, fork split
  • 8 leaves Bibb lettuce


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, 5-6 minutes. Transfer to a bowl and let cool for 5 minutes. Wipe the skillet clean and return it to the stove.

Pre-heat 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, one turn of the pan, over medium-high heat. Cook the patties for about 6 minutes on each side, lowering the heat for the last 2-3 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, then top with the lettuce, lots of cranberry relish and the buttered tops.

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