Recipe created by Amy Pressman & Nancy Silverton
May 17, 2011
White-meat turkey burgers can be dry, so chefs Amy Pressman and Nancy Silverton use a mix of white meat, dark meat, and skin (ask a butcher to grind the combination for you). "Turkey has a mild flavor, so the best toppings are mostly neutral-tasting foods," Silverton says. The trimmings here were inspired by Thanksgiving stuffing: leeks, celery, and sage, plus a spoonful of cranberry sauce for a dash of brightness and acidity. Serves 4
2 Tbsp. butter
2 large leeks, white and light green parts only, thinly sliced (about 1 1/2 cups)
2 stalks celery, thinly sliced (about 1 1/2 cups)
2 tsp. finely chopped thyme
2 tsp. finely chopped sage
1 1/2 tsp. kosher salt, divided
3/4 tsp. freshly ground black pepper, divided
1 3/4 pounds ground turkey, preferably a mix of dark and white meat, shaped into 4 (4 1/2- to 5-inch) patties
Canola oil, for greasing grill
1/4 pound aged white Cheddar, cut into 4 slices
4 hamburger rolls, such as challah buns, split
3 Tbsp. mayonnaise
3 Tbsp. spicy brown mustard
1/2 cup whole berry cranberry sauce
Total time: 45 minutes
Preheat a grill to medium-high heat. Meanwhile, melt butter in a large skillet over medium heat. Add leeks, celery, thyme, sage, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally, until golden, 7 to 9 minutes. Reduce heat to medium-low and continue cooking until very tender, 6 to 8 minutes more; set aside.
Season turkey patties all over with remaining 1 tsp. salt and 1/2 tsp. pepper. Carefully grease grill grates with oil, arrange patties on grill, and cook, flipping once, until they reach desired doneness, about 10 minutes. During the last few minutes of cooking, top burgers with cheese and toast buns on grill until golden brown, 1 to 2 minutes.
Combine mayonnaise and mustard in a small bowl, then spread on buns. Top with burgers, leek and celery mixture, and cranberry sauce, and serve.