Chef Sanford D'Amato
Burger-bored customers may appreciate a seasonal condiment on the same old patty. Chef Sanford D'Amato differentiates a turkey burger with a topping of sauteed apples and cranberries. Asiago cheese complements the fruity topping with another layer of flavor for a cheeseburger that will excite guests this fall.
1 cup fresh cranberries, rinsed and drained
6 tbsp. water, divided
3 tbsp. sugar
1/4 cup plain dry bread crumbs
1 lb. ground turkey
2 scallions, thinly sliced, rinsed under warm water and drained
1 cup (about 3 ounces) aged Asiago cheese, grated
2 tsp. kosher salt
1 tsp. freshly ground black pepper
4 tbsp. olive oil, divided
4 quality hamburger buns, split
1 Granny Smith apple, peeled, cored and cut into 12 slices
4 slices aged Asiago cheese
- Place cranberries, 4 tablespoons water and sugar in small saucepan; cover. Bring to a simmer and cook until all cranberries pop. Do not overcook. Remove to a bowl and cool, partially covered, in the refrigerator.
- In large bowl, mix bread crumbs with remaining 2 tablespoons water. Add turkey, scallions, grated cheese, salt and pepper; mix well. Form mixture into four equal 1/2-inch-thick patties.
- Heat large saute pan over medium heat. Add 1 1/2 tablespoons olive oil. When hot, add burgers and saute 4 minutes per side or until thoroughly cooked.
- While burgers cook, cut burger buns and brush cut sides with olive oil. Lightly toast oiled sides of buns in separate pan.
- Toss sliced apples with remaining 1 1/2 tablespoons olive oil. When burgers are cooked, remove from pan; pour out any excess oil. Return pan to heat and add apples. Saute apples 3-5 minutes or until light golden in color and cooked through.
- Place burgers on bun bottoms; top each with cheese slice and two apple slices. Spoon cranberry sauce over top with slotted spoon and place bun tops over cranberries.