Big Blue Turkey Burgers

"Sure, Thanksgiving is over, but turkey and cranberries are a delicious combo. all year long." Thanks, RR!!
(makes 4)

2 cups fresh or frozen cranberries
1/2 cup Sugar in the Raw*
1/2 cup water
1 lb. ground turkey
3 scallions, finely chopped
2 T. Worcestershire sauce
Kosher* salt and freshly ground pepper
1/2-3/4 cup (2-3 oz.) big crumbles of blue cheese or smoked blue cheese
1 T. EVOO
Bread and butter pickle slices, red leaf lettuce, and thinly sliced red onions
4 Kaiser roll, split and toasted
Dill pickle-flavored potato chips

In a large saucepan, bring the cranberries, sugar, and 1/2 cup water to a boil over high heat. Reduce the heat to med. and cook, stirring occasionally, until the cranberries pop and the sauce thickens, about 15 mins. Cover the sauce to keep it warm while you make the burgers. In a med. bowl, combine the ground turkey, chopped scallions, and Worcestershire sauce. Season with S&P; gently mix in the blue cheese. Form into 4 large patties (thinner in the centers for even cooking). In a large nonstick or cast-iron skillet, heat the oil, one turn of the pan, over med.-high. Cook the patties, turning occasionally, until cooked through, about 10 mins. Arrange the pickles, lettuce, and onion on the bun bottoms. Top with the patties, slather with warm cranberry sauce, and set the roll tops in place. Serve with the potato chips.

"When you've done something wrong, admit it and be SORRY. No one in history has ever choked to death from swallowing their pride."

Have FUN today!!!

Love,

MM