Wednesday, January 21, 2009

Cranberry Bog Burgers served with Corn on the cob with Chive Butter


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


  • 4 ears corn, shucked
  • 4 tablespoons butter
  • 20 blades fresh chives, finely chopped


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. 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.