Tuesday, November 3, 2009

Thanksgiving Turkey Meatloaf Burger

UGH! I cant believe I got myself a whole weeks worth of dinners behind again. I have a computer that likes to be temperamental, the Yanks have been keeping me up at night and I was prepping for a cocktail party I had for my ladies so that was "research" for the blog and it just happened. I cant wait to post about all those yummy recipes too.

I wont chit chat too much since I need to get through my stack of meals so I can catch up.

Thanksgiving Turkey Meatloaf Burger

Borrowed from Oct. 2009 Rachel Ray Magazine

4 tablespoons butter
1 small mcintosh apple, peeled and finely chopped
1 small onion, finely chopped
1 small rib celery, finely chopped
Salt and pepper
1/3 cup plain breadcrumbs
1 pound ground dark-meat turkey
1 large egg
1/4 cup chopped flat-leaf parsley
2 tablespoons Dijon mustard
2 teaspoons poultry seasoning (about 2/3 palmful)
Extra-virgin olive oil (EVOO), for drizzling
Sliced sharp white cheddar, for topping
1/3 cup whole-berry cranberry sauce
3 tablespoons sour cream
2 tablespoons chopped chives
4 large sandwich-size sourdough English muffins, split and toasted
4 thin slices red onion
4 leaves red-leaf or red romaine lettuce

1. Heat a large skillet over medium heat. Add the butter to melt, then add the apple, onion and celery; season with salt and pepper. Cover and cook until softened, 3 to 4 minutes. Stir in the breadcrumbs, then transfer to a bowl to cool; reserve the skillet. Mix in the turkey, egg, parsley, mustard and poultry seasoning; season with salt and pepper. Form into four 4-inch patties.

2. Wipe out the reserved skillet and add a liberal drizzle of EVOO. Warm over medium-high heat, add the patties and cook, turning once, until cooked through, 8 to 10 minutes. Top with the cheddar during the last minute.

3. Meanwhile, in a small bowl, mix the cranberry sauce, sour cream and chives.

4. Serve the patties on the English muffins with the onion, lettuce and cranberry-sour cream sauce.

I followed this recipe exactly and can I just say this is BY FAR one of my favorite recipes I have ever made. IT WAS AWESOME. Whichever of Rachel Ray’s employees created this recipe, they deserve a raise and a half. The flavor—UHhhhh!!! I wanted to eat this ever night last week. The leftovers were even awesome. You need to eat them on the big English muffin too. I don’t know why but I think a roll would be too much bread. Oh and the cranberry sauce---HOLY COW is it awesome. I seriously don’t know what else to say about this burger but, get yourself to the store and make these tomorrow night. It does seem like a lot of ingredients but it did pull together really quickly once you got all the chopping out of the way. Just typing this is making me want them again so I think Sunday afternoon we will be munching on these for sure!!!!!


  1. Can you tell me more about "poultry seasoning"? Is that what it's call? Is that the generic we-can't-use-the-brand-on-tv name for something I should know?

  2. They do sell it in the store---probably thanks to Rachel Ray who likes to throw it in stuff. If you have some sage & thyme you could throw a little in (1/2 tsp each)and you would get the same flavor (that is what I did but didnt want to change recipe (thought I had some in my pantry)). I think the store bought version also has rosemary but they grind it up into a powder, I dont think it would be good with little twigs in it. I am going to get some next store visit because I will be making these ALL the time.