Categories: Hamburgers, Main Dish, Rachael Ray, Turkey
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 carrot, finely chopped
- 1 celery rib, with leafy tops finely chopped
- 1/4 cup finely chopped onion
- 2 garlic cloves, finely chopped
- 1 1/2 lbs ground turkey or 1 1/2 lbs ground chicken
- 2 tablespoons finely chopped fresh dill
- 1 teaspoon poultry seasoning
- salt and pepper
- 2 tablespoons butter
- 1/4 cup hot pepper sauce
- 1/2 cup blue cheese, crumbles
- 4 sandwich-size english muffins, toasted
- 4 deli slices cheddar cheese
- 1/4 head iceberg lettuce, shredded
- 1/4 cup pickle relish
Directions
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In a small skillet, heat 1 tablespoon olive oil, 1 turn of the pan, over medium heat. Add the carrot, celery, onion and garlic and cook until tender, about 5 minutes.
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Transfer to a bowl and let cool.
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Reserve the skillet.
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Mix the turkey, dill and poultry seasoning into the vegetable mixture; season with salt and pepper.
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Form into 4 patties.
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In the reserved skillet, heat the remaining 1 tablespoon olive oil over medium heat.
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Add the patties and cook, turning once, until firm, about 12 minutes; transfer to a plate.
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Add the butter to the skillet to melt, then stir in the hot sauce.
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Add the patties to the sauce, turning to coat.
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Top each with some of the blue cheese and a cheddar slice.
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Tent with foil, turn off the heat and let stand until the cheese is melted.
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Top each muffin bottom with some lettuce, a patty, some relish and a muffin top.