Free-Range Burger With Orange-Ginger Cranberry Sauce

Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

This is Spike Mendelsohns's recipe who owns Chicago's Good Stuff Eatery. He is a Top Chef alumnus, Here he offers a new twist on a traditional turkey burger & this is lunch for four for under $10.00.It is very good and we enjoyed it thoroughly! :)

Ingredients Nutrition

Directions

  1. BURGERS;.
  2. To make the turkey mixture, melt the butter in a skillet over medium heat.
  3. Add celery, scallions and apples and cook stirring for 15 to 20 minutes.
  4. Remove from heat and set aside.
  5. Put the chipotle chiles and chutney in a blendetr; puree until smooth.
  6. Transfer to a bowl with the celery mixture, lemon zest and ground turkey; combine well.
  7. To make the patties, roll four 5-ounce turkey balls and form each ball into a patty.
  8. Arrange on a tray, cover and refrigerate while you do the rest of your preparations & cooking.
  9. Spread butter on both sides of buns; toast on skillet over medium heat till brown, 1 minute each side & set aside.
  10. Heat a large skillet over medium-high heat and add just enough oil to cover the bottom.
  11. After 2 minutes, reduce the heat to medium and place patties in skillet.
  12. Season patties with salt & pepper and cook for 3 minutes; flip and cook on the other side for 1 minute.
  13. Place a side of cheese on each patty and continue to cook 2 minutes more.
  14. Cover with lid for the last 30 seconds, to melt the cheese.
  15. TO ASSEMBLE:.
  16. Place a patty on bun bpttpm.
  17. Top with lettuce leaf, tomato,slice, onion slice and a spoonful of Orange-Ginger Cranberry Sauce. ;(.
  18. ORANGE-GINGER CRANBERRY SAUCE:.
  19. Put the ginger on a flat surface and pound it with the broadside of a cleaver or large knife.
  20. Place ginger and the rest of the ingredients into a large saucepan and cook over medium heat stirring until the sugar dissolves and the liquid begins to boil.
  21. Reduce heat to low and continue stirring until the mixture thickens.
  22. Once it reaches the desired thickness, remove from heat.
  23. Discard ginger and cool the sauce.