I’m Ready for Thanksgiving, Round II

It has been both too long and not long enough since Thanksgiving to be talking about turkey again. Not long enough, because as much as I like preparing the traditional feast (with help from my mother-in-law and whatever friends are coming over), I’m glad it’s a once-a-year production. But it’s also been too long since I’ve tasted the savory roasted turkey with sage and thyme, the rich and silky giblet gravy, the moist dressing made with egg bread and love, and cranberry’s tart counterpoint. Why shouldn’t we enjoy these delectable flavors more than once a year? But without quite so much prep, right?

With that in mind, it’s high time I share with you my daughter’s Gobble-It-Up-Turkey Burger recipe. My nine-year-old invented this dish for a burger contest sponsored by Red Robin restaurants. She didn’t win the contest, but she did win over our family with this classic yet original combination of flavors.

This version is a little different from the one she submitted to the contest, which had to follow certain rules. It’s delicious and full of flavor. You may never go back to beef again.

Gobble-It-Up-Turkey Burger with Cranberry Relish
serves 4

Ground turkey is much softer than ground beef, so work it gently and don’t over-handle it. Also, cook the patties at medium heat, not high the way you would for beef burgers. With beef, you want a screaming-hot pan so you can get a good sear while quickly cooking the burgers to medium in the middle. But since turkey has to be cooked all the way through, it takes a few minutes longer. If your pan is too hot to start, you’ll burn the outside before the inside is done.

for the relish:
1 12-oz package cranberries
1 cup water
1/3 cup sugar
½ teaspoon dried thyme or 2 to 3 stems fresh thyme
¼ teaspoon coarse ground black pepper or more to taste

Combine all ingredients except black pepper in a saucepan. Bring to a simmer over medium heat and cook until cranberries begin to pop, 3 to 5 minutes, stirring occasionally. Remove from the heat, remove the thyme stems, if using, and season with black pepper. Set aside. The relish can be prepared 2 days ahead. Cool to room temperature before chilling. Return to room temperature before serving. You will not use all of this relish for this recipe.

for the burgers:
2 tablespoons unsalted butter
1 medium onion, finely diced
1 celery rib, finely diced
2 cloves of garlic, minced
1 teaspoon kosher salt
½ teaspoon coarse ground black pepper
1 ¼ pounds ground turkey, white and dark meat together, if available
1 teaspoon ground sage
1 teaspoon dried thyme
accompaniments: mayonnaise, butter lettuce, smoked provolone cheese slices, canned crispy fried onions, sesame seed buns

Melt butter in a skillet over medium-low heat. Cook onion and celery until softened and translucent. Season with salt and pepper Add garlic to skillet and cook 2 minutes more. Transfer onion mixture to a large bowl and set aside. Wipe out the skillet with paper towels and increase heat to medium.

To the onion mixture, add the turkey, sage and thyme. Using your fingertips to avoid overworking the meat, mix all together and gently form into four patties. Cook over medium heat 4 to 6 minutes per side, or until cooked through.

To assemble: Spread mayonnaise on the bottom of a sesame seed bun. Top with butter lettuce, turkey burger, smoked provolone cheese, and crispy fried onions. Spread cranberry relish on top of bun and cover.