Rachel Ray Turkey Burgers with Cranberry-Pomegranate Sauce

rachel ray

I try every week to add a new meal to our menu. I attempt to follow the food guru and 30 minute meal making queen, Rachel Ray. The best part of my quest is I use items that I bought on sale so these meals are yummy and affordable… an oh, yes they can be completed in 30 minutes or less!


Well, it appears we are stuck in the house again. Thank you snow. I looked in my cabinets and I tried to figure out what I could make since it appears we will not be driving around to gather new ingredients for my Wednesday meal. We were lucky enough to have POM pomagranate that provided us with free juice to review. I also have cranberries in my freezer. I bought a huge bag of frozen cranberries for smoothies. I find this is the cheapest way to give my children the fruit they crave all winter long. I also do not have English muffins on hand but I do have grands biscuits.

Turkey Burgers with Cranberry-Pomegranate Sauce

For the sauce:

  • 1 bag fresh cranberries
  • 1/2 cup red wine or port
  • 1 cup pomegranate juice
  • 1 cup sugar

For the burgers:

  • 1 1/2 pounds ground turkey
  • 2 tablespoons each parsley, sage, rosemary and thyme
  • 1 shallot, finely chopped
  • 1 large clove garlic, finely chopped
  • 1 rounded tablespoon Dijon mustard
  • Salt and pepper
  • 1 tablespoon extra virgin olive oil (EVOO)
  • 8 slices extra sharp white cheddar cheese
  • 4 large sandwich-size English muffins, toasted
  • Butter, for toasted muffins
  • 8 pieces Bibb or leaf lettuce

Combine the cranberries, wine, juice and sugar in a pot. Bring the mixture to a boil and cook until the cranberries pop. Reduce to thicken the sauce, about 15 minutes or so. Allow the sauce to cool.

Combine the turkey with the herbs, shallot, garlic, Dijon mustard, salt and pepper. Form four large patties and cook for 5-6 minutes on each side in 1 tablespoon EVOO in large skillet over medium-high heat. During the last minute of cook time, cover the burgers with cheese and tent the pan with foil to melt the cheese.

Lightly butter the toasted sandwich-size English muffins and set the burgers on top. Top with slices of lettuce and lots of cranberry sauce, then set the muffin tops in place.

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