Apples are a wonderfully versatile fruit used in both sweet and savory dishes. In this quick entreé they lend their sweetness to turkey burgers, making them the perfect quick meal for a fall lunch or dinner.
These pan seared turkey burgers are flavored with sage and shallots and topped with apple slices sautéed in butter and a slice of creamy brie or other cheese of your choice. In my burgers I used sliced sharp cheddar cheese, but whatever cheese you have that pairs well with apples would be a good match-up.
Whenever I make these burgers Mr. D. does not know we are eating turkey; he thinks it is a beef burger. So I’m sure that you could serve them with traditional burger toppings in place of the apples and cheese, and unless you tell, no-one would suspect, and would “gobble” them up. 😀
TURKEY SAGE BURGERS WITH APPLES AND CHEESE
Yield: Serves 4
- 1 – 1.3 lb. ground turkey
- 1/2 tsp. salt
- dash pepper
- 1 Tbsp. mayonnaise
- 1 Tbsp. bread crumbs
- 1/2 medium shallot, finely chopped ( about 2 tsp.)
- 1 Tbsp. fresh sage, finely chopped or 1 tsp. dried sage
- 1 Tbsp. vegetable oil for cooking
- 4 slices cheese (Brie, cheddar, Jack)
- 4 seeded rolls, split
- 1 medium apple, cored, peeled and cut into thin slices
- 1 Tbsp. butter
- pinch salt
1. Sauté apples first by melting butter in a large skillet over medium heat. Add apple slices in a single layer and sprinkle with salt. Cook till tender, about 2 minutes each side. Transfer to bowl and set aside.
2. Mix ground turkey and seasonings (through sage) in a large bowl. Form into 4 equal-size patties.
3. Add vegetable oil to the skillet used by the apples. Bring heat to medium-high. Get the pan hot before adding the burgers to get a nice sear, then lower the heat to medium-low. Cook burgers, turning several times so they don’t burn, until firm and no longer pink in the middle, 7 – 8 minutes total.
4. Remove from heat, top each burger with a quarter of the apples and a slice of cheese. Cover pan and set aside about 5 minutes to allow cheese to melt. Place burgers on buns and serve immediately.
SOURCE: My Gourmet Connection