Turkey Burgers with Orange Zest and Fresh Cranberry Sauce
"American Favorites" (Houghton Mifflin)
By Betty Rosbottom
1. Prepare Honeyed cranberry sauce. If not using immediately, cover and refrigerate. (Sauce can be made 4 to 5 days ahead.)
2. To prepare turkey burgers, place ground turkey, orange zest and juice, thyme, salt and pepper in a mixing bowl and mix well to blend. Shape into 4 patties. (Burgers can be assembled 1 day ahead; cover and refrigerate.)
3. Arrange a rack 5 inches from heat and spray rack with nonstick cooking spray. Preheat grill. Cook burgers until they are completely cooked through, about 5 minutes per side. Watch carefully, because cooking time will vary, depending on intensity of heat and type of grill. Alternatively, the burgers can be sauteed: Spray a large heavy skillet with nonstick spray and place over medium heat. Saute, turning several times, until burgers are cooked through. During the last few minutes, top burgers with Cheddar or spread with cream cheese.
4. Place buns on grill or in skillet and toast lightly. To serve, place burgers in buns and pass cranberry sauce separately.Honeyed cranberry sauce ingredients:
Place 1 1/2 cups cranberry juice, honey and orange zest in a medium, heavy saucepan over medium heat. Bring to a simmer and cook for 3 to 4 minutes. Add cloves, cinnamon stick, bay leaf pieces, coriander, salt, black and cayenne pepper and ginger. Simmer mixture for 2 to 3 minutes; add cranberries. Simmer until cranberries pop and sauce is thick, 10 to 15 minutes.
Remove from heat and stir in remaining 1/4 cup cranberry juice. (Sauce can be made 4 to 5 days ahead; cook, cover and refrigerate.)
To serve, bring to room temperatures. If desired, remove bay leaves and cinnamon stick and place in a clear glass bowl.
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