Cranberry Bog Turkey Burgers

From Rachael Ray

Ingredients

Bog Burgers:

• 1 1/3 pounds (the average weight of one package from meat case) ground turkey breast
• 1 small McIntosh apple, finely chopped
• 1 small white onion, chopped
• 1 rib celery from heart of the stalk, finely chopped
• 1 rounded teaspoon poultry seasoning
• Salt and pepper
• Vegetable oil, for drizzling
• 4 sandwich size sourdough English muffins
• 1 cup prepared whole berry cranberry sauce
• 1/2 cup mayonnaise or reduced fat mayonnaise
• 8 leaves Bibb lettuce, cleaned

Directions

Combine turkey, apple, onion, celery, poultry seasoning, salt, and pepper in a bowl and form into 4 large patties. Preheat a large skillet or a grill pan to medium high heat. Drizzle skillet or brush grill with vegetable oiland cook patties 5 to 6 minutes on each side. Toast split English muffins. Mix together cranberry sauce and mayonnaise. Spread muffin halves with cran-mayonnaise and pile in burgers and Bibb lettuce. Serve burgers with corn on the cob and berry desserts.

Bring a large pot of water to a boil. Add salt and corn and cook for 5 to 6 minute. Drain ears and spread with butter. Sprinkle ears with a generous coating of chopped chives.