Tuesday, November 27, 2012

Thanksgiving burgers with cranberry sauce


Well, I was going to post this recipe earlier as a way to use up leftover cranberry sauce from Thanksgiving. But I procrastinated; instead, let's say it's a way to take advantage of the fresh cranberries being sold on clearance post turkey day :) My favorite all-time sandwich is leftover turkey/stuffing/cranberry on rye. This has similar flavors, but in bunless burger form. There's no stuffing, but I combined ground turkey with sauteed veggies, fresh herbs, pecans, and spices that give it a stuffing-like flavor. I topped it with cranberry sauce and also added some spicy, grainy mustard at the table.

THANKSGIVING BURGERS WITH CRANBERRY SAUCE
Serves about 4

INGREDIENTS
  • About a pound of 93% lean ground turkey (I used 1.25 lbs)
  • 1/2 cup finely diced celery
  • Half a sweet onion, finely diced
  • 4 oz crimini or button mushrooms, finely chopped
  • 3-4 cloves garlic, minced or pressed
  • 1 oz pecans, ground in a spice grinder or food processor (it's fine if it's still a bit chunky). OR substitute 2-4 Tbs almond meal.
  • Fat of choice for sauteeing (I used olive oil)
  • 1 package of fresh poultry herb blend (usually a mix of sage, rosemary, and thyme), leaves only, finely minced. If you can't find this just use about a tablespoon of fresh sage and a bit of dried rosemary and thyme. 
  • 1 tsp fennel seeds
  • 1/2 tsp paprika
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp salt
  • Freshly ground black pepper
  • 1 recipe tart cranberry sauce. I used this one because I liked the simplicity. Alternately you can make my cranberry chutney, or make the Whole30-compliant recipe from this page.
  • Grainy mustard, for serving
DIRECTIONS
  1. Saute the onion, celery, and mushrooms in a bit of oil over medium-high heat. Saute until quite soft but not brown. Add the garlic and saute an additional 30 seconds. Sprinkle the ground pecans over the mixture and combine well. If using almond meal instead of pecans, sprinkle 2 Tbs over the veggie mixture and add a bit more if necessary to soak up all the liquid. Transfer the veggie mixture to a bowl and let cool thoroughly (I put it in the freezer to speed it up).
  2. Combine the ground turkey with the herbs, fennel seeds, paprika, pepper flakes, salt, and black pepper. Add the cooled veggie mixture and combine thoroughly with your hands. Form into four big patties.
  3. Cook the patties in a pan on the stove top until firm to the touch. I sear them over medium-high until browned, then reduce heat to low and cover until cooked through.
  4. Top with cranberry sauce and pass mustard at the table.

1 comments:

bakerunlive.com said...

These are delicious! I made them tonight for dinner, and I even included the mushrooms! I don't like mushrooms, so I chopped them up really small so that I wouldn't know that they were in there. :)

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