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.