1 ripe bartlett pear, cut lengthwise into 8 slices
1/2 cup dry white wine
1 tbsp extra-virgin olive oil
2 cups shredded sharp white cheddar cheese
4 tbsp hot pepper jelly or jalapeno jelly
4 extra large english muffins, split & toasted
Instructions
In a medium bowl, combine the turkey, scallions, mustard, lemon peel and thyme; season with salt & pepper. Shape into four 3/4-inch patties.
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 mins. Using a slotted spoon, transfer the peat slices to a plate.
In a large nonstick skillet, heat the olive oil, 1 turn of the pan, over medium heat. Add the turkey patties and cook, turning once, for 12 mins. Top with the cheese and pear slices, tent the pan with foil and cook until the cheese is melted, 2 mins.
Spread 1 tbsp hot pepper jelly on each english muffin bottom; top with a patty and an english muffin top.
Originally Submitted
7/24/2010
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