GREENSBORO, N.C. — Tart-N-Tangy Turkey Burgers 

  • 1lb ground turkey 
  • 1 lg egg, beaten
  • 1 clove garlic, minced
  • 2 tsp Worcestershire sauce
  • 1 tsp parsley, chopped
  • 1 tbsp olive oil 
  • 4 slices havarti cheese
  • 1 Granny Smith apple, sliced thin
  • 1/2 cup cranberry sauce/purée
  • 4 buns 
  • Dijon mustard 
  • Salt and Pepper to taste
  1. In a large mixing bowl, combine ground turkey, salt and pepper, Worcestershire sauce, egg, parsley, salt/pepper and garlic. Mix lightly until combined.
  2. Portion out into for equal size patties.
  3. On a flat top griddle or cast iron skillet, pour olive oil and coat evenly.
  4. Please burger patties on skillet or griddle and cook until done on each side.
  5. Warm burger buns and spread Dijon mustard on the bottom bun.
  6. Place burger patty on next, then topped with apple slices, and then a slice of Havarti cheese.
  7. On top bun, spread cranberry purée. 
  8. Top and enjoy!

Rosemary Parmesan Fries

  • 3-4 medium Russet potatoes
  • 2-3 sprigs fresh Rosemary(or 1 tsp dried)
  • 1/4 cup Grated Parmesan cheese
  • 2 tbsp olive oil
  • 1 tsp fresh or dried parsley, chopped
  • Salt & Pepper to taste
  1. Wash potatoes, and slice in half inch wedges.
  2. Place potato wedges on baking sheet and bake in oven at 375°for 12-15 minutes or until tender. Or, place potato wedges in deep fryer set to 350°and cook until golden brown, approximately 4 to 5 minutes.
  3. Remove potato wedges from oven or fryer and place in large mixing bowl.
  4. Top potato wedges with remaining ingredients and toss until thoroughly coated.
  5. Enjoy!

RELATED: Dinner and Dessert with Chef Felicia

RELATED: Quick Summer Meals with Chef Felicia