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
squirrel bread 
turkey burgs are the BEST. i make them all the time. :) i always put scallions, worchestershire, spices… MMMM. now i want one. turkey burger at 10am is fine, right?
you betchya! it’s always turkey burger time. i could see myself having one for breakfast. maybe not dessert, though…
First off, thanks for taking the time to visit my site and comment — always appreciated! Actually, I haven’t made any of her recipes, but this both looks and sounds yummy. The pear is interesting, but we’re fairly adventuresome so everything goes. Great photo!
until i read the text, i thought that the pear was actually a slice of potato… which could also be interesting. :)
Those look awesome! These Garlic and Ranch Turkey Burgers are great too!
I was in on the entire deal… until I saw the Pear. I was thinking Jicima, or turnip, or potato…. anything but pear. Great picture. The photo quality has not fallen off. Scott
rach and Scott: the pear was so good! it was cooked until soft in the white wine, olive oil and lemon juice… with the burger and cheese, YUM :)
Hillary: thanks! always looking for new ideas.
Thanks a lot for the inspiration! I tried the recipe myself today and it was very good! I didn’t have dijon mustard, so I used normal mustard instead and also left out the scallions and the lime zest in the patty as well as the pepper jelly Uused some mustard instead) and just roasted the pear slices with a little lime juice. I also added a crispy bacon slice per burger and used gryere cheese. It was great! But I will try your recipe next time!
(pic of my version here: http://www.flickr.com/photos/denkschema/3598619370/)
Pears on a burger with white cheddar cheese? I am intrigued! Sounds delicious.