Turkey Meat Loaf Burgers with Cranberry Sauce and White Cheddar

4 T (1/2 stick) butter

1 small or 1/2 medium onion, finely chopped

1 small celery stalk, finely chopped

1 small McIntosh apple, peeled, cored, and finely chopped

salt and pepper

1/3 cup bread crumbs

1 pound ground turkey

2 tsp. poultry seasoning

1/4 cup chopped fresh flat-leaf parsley leaves

2 T Dijon mustard

1 medium egg

extra-virgin olive oil for drizzling

4 slices sharp white cheddar, for topping the burgers

4 sandwich-size sourdough English muffins

1/3 cup whole-berry cranberry sauce

3 T sour cream

2 T chopped fresh chives

4 thin slices red onion (I didn't have a red onion so I used a shallot...it was surprisingly great!)

4 red leaf or red romaine lettuce leaves (All I had was iceberg.)

Heat a large skillet over medium heat. Add the butter to melt, then add the apple, onion and celery; season with salt and pepper. Cover and cook until softened, 3 to 4 minutes. Stir in the breadcrumbs, then transfer to a bowl to cool; reserve the skillet. Mix in the turkey, egg, parsley, mustard and poultry seasoning; season with salt and pepper. Form into patties.

Wipe out the reserved skillet and add a liberal drizzle of olive oil. Warm over medium-high heat, add the burgers and cook, turning once, until cooked through, 11 to 12 minutes. Top with the cheddar during the last minute.

Meanwhile, in a small bowl, mix the cranberry sauce, sour cream and chives.

Serve the burgers on the English muffins with the red onion, lettuce and cranberry-sour cream sauce.

Serves 4.