Saturday, December 22, 2007

Thanksgiving Burgers

A lot of people in my blog circles have been posting about such burgers recently, but I swear that I was thinking about doing this before I saw these other recipes. I had an unusual abundance of dried cranberries and fresh sage for some reason, and all I can think of when I think of those 2 ingredients is Thanksgiving.

The one ingredient I was hesitant to use was the store-bought gravy. As far as I'm concerned, its sacrilegious. Its faux gravy. But it did smell and taste like real gravy. Not my gravy, but like gravy. I would never use it on real turkey meat as gravy should be used, but I'd recommend it for adding flavor when flavor is needed.

This burger is different. Its definitely not your typical "summer BBQ" burger. It is savory, juicy, and everything else a burger should be. Its the new and updated Thanksgiving sandwich. Its the new "IT" burger. I've decided.

1 tsp olive oil
1/3 cup finely chopped onion
1 egg white
1/4 cup Heinz Fat-Free Turkey gravy
1/4 cup plain breadcrumbs*
1 Tbsp Worcestershire sauce
1/4 cup dried cranberries**
1 tsp dried thyme
2 Tbsp fresh sage, finely chopped and loosely packed
1 tsp onion powder
20 ounces lean ground turkey

*To make a core, recipe substitute with ground oatmeal.
** Dried cranberries are not a Core item, but once mixed through all the meat, the amount of cranberries per serving is negligible.

Heat oil in a small saute pan. Add onion and cook until translucent, about 5 minutes.

Mix all ingredients including the sauteed onions (except the ground turkey) in a large bowl until well blended. Add the meat and fold in with a wooden spoon until blended. Be careful to not overmix the meat or else you will end up with tough burgers.

Form into 6 patties. Grill or broil until coked through.

Serve on wheat bun with a drizzle of turkey gravy and 2 tablespoons of cranberry sauce (jellied, homemade, whatever!)

Yields 6 burgers.

WW info:
core - included
flex - 3 point each (not including bun or cranberry sauce)

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