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Teeny-Tiny Turkey Burgers
Makes 10 mini burgers (2½-inch, 1.6-ounce patties), or 4 to 5 servings. Recipe developed and tested by food writer Nichole Aksamit. 1 pound ground turkey 1 tablespoon olive oil 1 tablespoon minced Italian parsley 1 teaspoon minced fresh sage 1 teaspoon fresh thyme or lemon thyme leaves 1¾ teaspoons kosher salt, divided use Several grinds of black pepper ¼ cup minced onion ¼ cup minced celery 10 mini buns (trimmed to 2½-inch rounds), halved and brushed with melted butter ¼ cup dried cranberries 4 ounces cream cheese, softened
1 In a medium bowl, mix turkey, olive oil,
herbs, 1½ teaspoons of the salt, pepper, onion and celery. Shape into 10 patties, each 3 inches wide. (If you have one, use a 3-inch biscuit or cookie cutter as a mold for each mini burger.) Place in a single layer on a foil-lined tray. Cover and refrigerate until cooking time.
2 Slice, trim and butter the buns. 3 In a small food processor, pulse the cran-
berries, cream cheese and remaining ¼ teaspoon salt until thoroughly blended. Refrigerate until serving time.
4 Cook burgers over medium-high heat on an
oiled gas or charcoal grill until centers register 165 degrees, 4 to 6 minutes per side.
5 Meanwhile, lightly toast the buns. 6 Layer in this order: bottom bun, burger,
apple slices, greens, cranberry cream cheese and top bun.
¼ teaspoon kosher salt 1 Fuji apple, washed, cored and thinly sliced 1 cup spring salad greens
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