| 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
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