Sunday, May 3, 2009

Cranberry & Herb Turkey Burgers and Butter Crunch Salad with Cranberry Vinaigrette

This is a summer time method for a fall flavored dish! I topped my burger with some cranberry butter I had in the fridge and served it on a whole wheat English muffins. The saltines really keep the burger tender and the turkey flavor is outstanding with the sage and dried cranberries.

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  • 1/4 cup crushed saltine crackers
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup green onions, sliced
  • 1 tablespoon chopped fresh thyme
  • 1 1/2 teaspoons chopped fresh sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup dried cranberries, finely chopped
  • 1 pound 93%-lean ground turkey
  1. Place all ingredients into a large bowl and stir until combined; do not overmix. Form the mixture into 6 patties. foodblog 002
  2. Coat a large nonstick grill pan, with cooking spray and set over medium-high heat for 2 minutes. Add the patties, reduce heat to medium, and cook for 4 minutes. Turn and cook on the other side for 2 minutes. Cover and continue to cook until lightly browned but still juicy (the juices should run clear, not pink), about 4 minutes more. Serve immediately.
Recipe adapted from Eating Well

Butter Crunch Salad with Cranberry Vinaigrette

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  • 2 Tbsp dried cranberries, chopped
  • 2 Tbsp  cup  extra-virgin olive oil
  • 1 Tbsp chopped fresh flat-leaf parsley
  • 1 1/2 Tbsp balsamic vinegar
  • 1  garlic clove, minced
  • 1/4  teaspoon  sugar
  • salt and freshly ground pepper
  • 4  cups  torn butter crunch or romaine lettuce
  • 1  tablespoon toasted hazelnuts, chopped

Whisk together first 7 ingredients. Let stand at room temperature 1 hour. foodblog 003

Pour dressing over lettuce; toss well. Sprinkle with hazelnuts before serving.

Recipe courtesy of Coastal Living

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