Week 2: Winter White Burger

Even though we live in Phoenix, it can still be too chilly to barbecue burgers for dinner. The same old cheeseburgers also get a little, well, old. I found this recipe in the Dec. 2008 issue of Everyday with Rachael Ray, and was most intrigued by the poached pears! I made a few minor changes to the recipe, and after two bites, Monkey 1 said, "This is yummy. Can we have it again?" That makes this one a do-over, for certain.

1 1/4 pounds ground turkey breast

4 scallions, white parts only, finely chopped
1 tablespoon Dijon mustard
squirt of lemon juice
1 tablespoon of chopped basil (recipe calls for fresh thyme, which I plan to use next time)
Salt and pepper
1 ripe bartlett pear, cut lengthwise into 8 slices
1/2 cup dry white wine (I used some Pinot Grigio we had in the fridge)
1 tablespoon olive oil
Sharp white cheddar cheese
Recipe calls for hot pepper or jalapeno jelly (since I can't do spicy, we used some Chokecherry jelly we received over the holidays)
4 extra-thin sandwich rounds (recipe calls for English muffins)

1. Combine the turkey, scallions, mustard, lemon juice (recipe calls for lemon peel) and thyme; season with salt and pepper. Shape into four equal sized patties.

2. In a small nonstick skillet, add the pear slices, wine, lemon juice and enough water to just cover the pear. Bring to a boil, then lower the heat and simmer until the pear is softened, about 10 minutes. Using a slotted spoon, transfer the pear slices to a plate.

3. In a large nonstick skillet, heat the olive oil over medium heat. Add the turkey patties and cook, turning once, for 12 minutes. Top with the cheese, then pear slices, tent the pan with foil and cook on low until the cheese is melted (no more than 2 minutes).

4. Spread the jelly on each bread bottom, top with a patty and a bread top.

I served the burgers with sweet potato fries. There were no leftovers!