Rachael Ray’s TURKEY BURGER
The TV star shares a dish inspired by her childhood on Cape Cod. ‘We put cranberry sauce on everything,’ she says
CRANBERRY BOG TURKEY BURGERS
2 tbsp. butter
1 small McIntosh or Honeycrisp apple, peeled, cored and finely chopped
1 rib celery, from the heart, finely chopped
1 small white onion, chopped
1 rounded tsp. poultry seasoning
Kosher salt and pepper
1½ lbs. ground turkey
Vegetable oil, for drizzling
1 cup prepared whole-berry cranberry sauce
½ cup mayo or soy mayo
4 sandwich-size sourdough English muffins, split and toasted
8 leaves Bibb lettuce
1. Heat butter in a skillet over medium-high heat. Add apple and next 3 ingredients; season with salt and pepper. Cook until softened, 6 to 7 minutes. Transfer to a bowl; cool.
2. Add turkey to cooled apple mix; season with salt and pepper; mix thoroughly. Score mixture into 4 equal portions and form patties slightly thinner at center than at edges for even cooking and to ensure a flat surface (burgers plump as they cook). Heat a drizzle of oil in a large skillet over medium-high heat. Cook burgers, flipping once, 10 to 12 minutes, or until juices run clear.
3. In a small bowl mix cranberry sauce and mayo. Spread mayo on toasted muffins. Add burgers and lettuce.
Ray’s The Book of Burger is available in stores now.
Angelo Sosa’s GRILLED CORN
The Top Chef alumnus offers up a dish that’s ‘the epitome of summer,’ he says
GRILLED CORN WITH COCONUT FLAKES & SPICY MAYO
4 ears corn, shucked
4 tbsp. unsalted butter
2 sprigs fresh thyme
1 cup mayonnaise
2 tbsp. Sriracha
Sriracha, 17-oz. bottle, $7.66; amazon.com
1½ tsp. kosher salt
¼ cup sweetened coconut flakes
1. Preheat grill to medium-high. Add corn, butter and thyme to a pot of water over medium-high heat. Bring to a boil; reduce and simmer until corn is tender, about 10 minutes. Drain.
2. Meanwhile, in a bowl, whisk together mayo, Sriracha and salt until smooth. In a skillet, toast coconut over medium heat, stirring, 3 to 5 minutes.
3. Grill corn, turning, until charred, about 10 minutes. Cover with spicy mayo and coconut.
Recipe adapted from Flavor Exposed by Angelo Sosa
Buddy Valastro’s SWEET TREAT
This dessert recipe is ‘perfect for a cookout,’ says TLC’s Cake Boss and owner of Carlo’s Bakery in Hoboken, N.J.
RED, WHITE & BLUE STRAWBERRIES
Makes 8 strawberries
8 extra-large strawberries, stems attached
¾ cup white chocolate chips
3 tbsp. blue sanding sugar (or sprinkles)
1. Rinse berries and pat dry.
2. Line a plate with wax paper or foil.
3. Place chocolate in a microwave-safe bowl and heat in 45 second intervals until smooth, 1½ to 2 minutes total.
4. Place sugar in a small bowl. Holding by stem, dip berry until 2/3 covered with chocolate, shaking off excess.
5. Dip bottom third into sugar. Place berry on paper; repeat with other berries. Chill 30 minutes. Best eaten same day.
The owners of the Chicago restaurant 25 Degrees share a drink recipe ‘that pairs perfectly with burgers’
Blend together 1½ cups vanilla ice cream (straight from freezer), ½ banana, 2 tbsp. spiced rum and 2 tbsp. butterscotch sauce in a blender until smooth. Pour into a tall glass and top with 1 tbsp. dark rum. Dollop with whipped cream.