This is an interesting and a rather different take on the traditional burger. Think of the little journey your taste buds will take when you bite into a sweet–spicy–savory burger with a hint of white wine. Oohlala. Garnish with some lettuce bits for color.
Ingredients
Pears
- 1 Ripe Pear, Inedible Bits Removed and Thinly Sliced
- ½ cup Dry Wine (White)
- 1½ Tbsp Lemon Juice
Turkey Burger
- 1 lb Ground Turkey Breast
- 2 Scallions/Green Onions, Minced
- ½–1 Tbsp Dijon Mustard
- 1 Tsp Lemon Zest
- 1½ Tsp Freshly Chopped Thyme
- ½ Tsp Salt
- ¼ Tsp Black Pepper
For Other Cooking
- 1 Tbsp Oil
- 4 oz Sharp White Cheddar Cheese Grated (1 cup)
- 4 Tbsp Green Jalapeño Jam/Jelly/Preserve, to serve
- 4 Tbsp Green Jalapeño Jam/Jelly/Preserve, to serve
How to Make It
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The Pears
- Get the pear slices, wine and lemon juice (and just enough water to cover them) to a boil in a med–sized pan.
- Then reduce the heat and simmer gently until the pears are softish (5 min). Carefully lift the slices out with a slotted spoon and put on a plate for later. The Turkey Patty
- While the pears are poaching away, make the patties. Combine the turkey and other patty ingredients (scallions, mustard, lemon zest, thyme, salt and pepper) together and shape into four patties. Time to Cook
- Get a large pan heating over a medium heat. Oil and fry the patties until no longer pink, turning once only. (8–10 min; 170°F).
- During the last minute or so of cooking, top each one with pear and cheese. Cover and cook until the cheese has melted. Assembly
- Don’t forget to toast the buns. Then spread 1 Tbsp chili jam/jelly/preserve on the bottom half of each roll.
- Then pop the burger and pear concoction on top and close the bun.
