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These autumn fruit-inspired
turkey burgers are a terrific menu item for a casual get-together
during both fall and winter months. Recipe by Chef Sanford DAmato.
Turkey
Burgers with Asiago Cheese
- Cranberries:
- 1 cup fresh cranberries,
rinsed and drained
4 tablespoons water
3 tablespoons granulated sugar
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- Burgers:
1/4 cup plain dry bread crumbs
- 4 tablespoons water
1 pound ground turkey
2 green onions, thinly sliced, rinsed under warm water and drained
1 cup (about 3 ounces) Wisconsin Aged Asiago Cheese, grated
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil
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- Apples:
1 Granny Smith apple, peeled, cored, cut in 12 slices
- 1 1/2 tablespoons olive
oil
4 good-quality hamburger buns, split, cut sides brushed with
olive oil
4 slices (2x3x1/16-inch) slices Wisconsin Aged Asiago Cheese
- For Cranberries: Place
cranberries, 4 tablespoons water and the sugar in small saucepan;
cover. Bring to a simmer and cook until all cranberries pop.
Do not overcook. Remove to a bowl and cool, partially covered,
in the refrigerator.
- For Burgers: In large
bowl, mix bread crumbs with 2 tablespoons water. Add turkey,
green onions, grated cheese, salt and pepper; mix well. Form
mixture into 4 equal 1/2-inch thick patties.
- Heat large heavy sauté
pan over medium heat. Add 1 1/2 tablespoons olive oil. When hot,
add burgers and sauté 4 minutes per side or until thoroughly
cooked.
- While burgers cook, lightly
toast cut sides of buns in separate pan.
- For Apples: Toss sliced
apples with 1 1/2 tablespoons olive oil.
- When burgers are cooked,
remove from pan; pour out any excess oil. Return pan to heat
and add apples. Sauté apples 3 to 5 minutes or until light
golden in color and cooked through.
- Final Preparation: Place
burgers on bun bottoms; top each with cheese slice and 2 apple
slices. Spoon some of the cranberry sauce over the top with a
slotted spoon and place bun tops over cranberries.
Makes 4 servings.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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