| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | February 19 | 1 | servings | |
INGREDIENTS
| 3/4 | lb | Ground turkey |
| 2 | ts | Worcestershire sauce |
| 1 | ts | Dijon mustard |
| 3 | ts | Olive oil |
| 1 | sm | Onion; chopped |
| 1/2 | lb | Mushrooms; sliced |
| 1/4 | ts | Crumbled dried sage |
| 3/4 | c | Chicken broth |
| 2 | ts | All-purpose flour |
| Cranberry sauce as an accompaniment |
INSTRUCTIONS
In a bowl stir together turkey, Worcestershire sauce, and mustard and form into two 3/4-inch-thick burgers. Season burgers with salt and pepper. In a large heavy skillet heat 2 teaspoons oil over moderately high heat until hot but not smoking and saute burgers until cooked through, about 6 minutes on each side. Transfer burgers to a plate. To skillet add onion and remaining teaspoon oil and cook over moderate heat, stirring, 3 minutes. Add mushrooms and sage and cook, stirring, until liquid mushrooms give off is evaporated. In a small bowl whisk together broth and flour until flour is dissolved and stir into mushrooms. Simmer gravy, stirring, 5 minutes and spoon over burgers. Serve burgers with cranberry sauce. Serves 2. Gourmet February 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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