Summer Lunch is Served

Turkey Burgers, adapted from Rachel Ray's Cranberry Bog Burgers recipe

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

8 leaves Bibb lettuce, cleaned

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 oil and cook patties 5 to 6 minutes on each side. Serve with lettuce, tomatoes, cheese, on the muffins. I serve the corn below with it, as well.

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Grilled Corn with Coconut Flakes and Sriracha Mayo
Recipe by Angelo Sosa from Top Chef, posted in People Magazine, July 2012
Serves 4

4 ears corn, shucked
4 tbsp. unsalted butter
2 sprigs fresh thyme
1 cup mayonnaise
2 tbsp. Sriracha
1½ tsp. kosher salt
¼ cup sweetened coconut flakes

1. Preheat grill to medium-high. Add corn, butter and thyme to a pot of water over medium-high heat. Bring to a boil; reduce and simmer until corn is tender, about 10 minutes. Drain.

2. Meanwhile, in a bowl, whisk together mayo, Sriracha and salt until smooth. In a skillet, toast coconut over medium heat, stirring, 3 to 5 minutes.

3. Grill corn, turning, until charred, about 10 minutes. Cover with spicy mayo and coconut.