Cranberry Bog Turkey Burgers, served with Corn on the Cob with Chive Butter

• 1 1/3 pounds (the average weight of one package from meat case) ground turkey breast
• 1 small McIntosh apple, finely chopped
• 1 small white onion, chopped
• 1 rib celery from heart of the stalk, finely chopped
• 1 rounded teaspoon poultry seasoning
• Salt and pepper
• Vegetable oil, for drizzling
• 4 sandwich size sourdough English muffins
• 1 cup prepared whole berry cranberry sauce
• 1/2 cup mayonnaise or reduced fat mayonnaise
• 8 leaves Bibb lettuce, cleaned
• 4 ears corn, shucked
• 4 tablespoons butter
• 20 blades fresh chives, finely chopped

1. Combine turkey, apple, onion, celery, poultry seasoning, salt, and pepper in a bowl and form into 4 large patties.
2. Preheat a large skillet or a grill pan to medium high heat.
3. Drizzle skillet or brush grill with vegetable oil and cook patties 5 to 6 minutes on each side.
4. Toast split English muffins.
5. Mix together cranberry sauce and mayonnaise.
6. Spread muffin halves with cran-mayonnaise and pile in burgers and Bibb lettuce.
7. Serve burgers with corn on the cob and berry desserts.
8. Bring a large pot of water to a boil.
9. Add salt and corn and cook for 5 to 6 minute.
10. Drain ears and spread with butter.
11. Sprinkle ears with a generous coating of chopped chives.

from meat, apple, white onion, celery from, poultry seasoning, salt, vegetable oil, sandwich size sourdough, cranberry sauce, mayonnaise, bibb lettuce, corn, butter, chives

Taken from www.foodnetwork.com/recipes/rachael-ray/cranberry-bog-turkey-burgers-served-with-corn-on-the-cob-with-chive-butter-recipe.html (may not work)