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.
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