Sounds Novemberish, doesn’t it? This is Rachael Ray’s November 2017 burger of the month from her magazine, Everyday with Rachael Ray. The sauce is boss here! The chives with the creme fraiche and cranberries is so delicious. I love turkey burgers. I love Thanksgiving. I love Turkey burgers with Cranberry Creme Fraiche! This recipe only makes 3 burgers, so plan accordingly.
1/2 cup creme fraiche (see note)
1/2 cup whole-berry or homemade cranberry sauce
3 T. finely chopped fresh chives
salt and pepper
1 lb. ground turkey
2 tsp. Worcestershire sauce
1 1/2 tsp. poultry seasoning
1 T. olive or vegetable oil
6 slices deli cheddar cheese
3 split brioche rolls or regular hamburger buns
Burger toppings: sliced bread and butter pickles (Mt. Olive brand is my favorite.), green leaf lettuce, and thinly sliced red onion
In a medium bowl, mix the creme fraiche, cranberry sauce, and chives; season the sauce with salt and pepper to taste.
Grab your grandmother’s cast iron skillet or griddle and heat over medium-high.
In another medium bowl, season the turkey with salt and pepper to your liking. Mix in the Worcestershire and poultry seasoning. Form 3 large patties. (Rach says thinner in the centers for even cooking). Add the oil, one turn of the pan, to the skillet and cook the patties, turning occasionally, until they are cooked through, 10 to 12 minutes. During the last minute of cooking, top each patty with 2 slices of cheese. Tent the skillet loosely with foil to melt the cheese.
Build the burgers by layering the roll bottoms, pickles, lettuce, onion, cheeseburgers, sauce, and roll tops.
Note: Creme Fraiche can be made at home by combining 1 cup whipping cream and 2 T. buttermilk in a glass container. Cover and let stand at room temperature (about 70 degrees) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days.