Have you ever watched Rachael Ray’s cooking shows or read her magazine? She loves her burgers and is always coming up with new ideas. The recipes always look great and those I’ve made are huge successes. Not to mention huge patties! Her recipe for burgers to serve four calls for two pounds of ground meat – two pounds! We used just under 1 1/3 pounds.
A flavorful burger that’s at once earthy and bright, mellow and spicy, classy and rustic. Enjoyed very much with a favorite burger-friendly wine, Sangiovese
Winter White Burgers [serves 4]
2 lb* ground turkey breast
4 scallions, white parts only, finely chopped
2 T Dijon mustard
zest and juice of 1 lemon
1 T chopped fresh thyme
salt and freshly cracked black pepper
1 ripe Bartlett or Bosc pear, cut lengthwise into ¼ to ½” slices
1/2 c dry white wine
1 T extra virgin olive oil
2 c shredded sharp white cheddar cheese [we used Monterey Jack]
4 T hot pepper jelly
4 large English muffins, split and lightly toasted
In a medium bowl, combine the turkey, scallions, mustard, lemon zest and thyme; season with salt and pepper. Shape into four 3/4” thick patties.
In a small nonstick skillet, add the pear slices, wine, lemon juice and enough water to just cover the pear. Bring to a boil, then lower the heat and simmer until the pear is softened, 8-10 minutes. Using a slotted spoon, transfer the pear slices to a plate and set aside.
Preheat grill to medium-high and spray grates with cooking spray once hot. Add the turkey patties and cook for 8 minutes per side, or until completely done. In the last two minutes of cooking on the second side, top with the cheese and close the lid.
Spread 1 T hot pepper jelly on each toasted muffin bottom. Top each with a patty, pear slice and the muffin top. Serve immediately.
*If you use less meat, be sure to modify the ingredient amounts of the meat mix-ins so your burgers don’t fall apart on the grill.
From Rachael Ray