Goodbye leftover cranberries.
It’s a rarity that I post something we ate just the night before, but this one was really good and Beth took one hell of a picture with my camera. Plus, I’ve been sort of slacking with the food stuffs around here and it’s Christmastime, so here we go.
Cranberries are typically something you have around the holidays. They’re also something my dad “has to have” every time my family makes chicken. It’s…strange. But whether homemade or out of a can, there’s always leftover cranberry. Earlier this month, I showcased the leftover fruit with a nutty mayonnaise. This time around, it’s mixed into a gooey, goat cheese sauce. Let’s do this!
1 lb. ground turkey
4 ciabatta buns
5 yellow onions
1 tbsp. butter
1 tbsp. flour
1 pint heavy whipping cream
salt and pepper
6 oz. goat cheese
The hardest part of this one isn’t even the cranberry. It’s the caramelized onions. Seriously. I like to do it in advance of the actual dinner, maybe the night before or a couple of hours ahead of dinner if it’s on a day off or a weekend. Honestly, it’s the best way to do it because caramelizing 5 onions is going to take a butt load of time.
Coat the bottom of a heavy saucepan with a little canola oil, and place it over medium-low heat. Add the onions, and toss them in the pan to coat. Season with a pinch of salt and a sugar, then just let them caramelize slowly, occasionally tossing them a little or mixing them around in the pan with a spatula. The natural sugars in the onions and the heat from the stove will do all of the work, but it will take 30-45 minutes.
Just went the onions look caramelized, add some balsamic vinegar. How much is entirely up to your taste buds. I myself used about 1/4 cup, and let the vinegar cook out, which is very important. Otherwise, you have some sour onions. Once the vinegar is cooked out, remove from heat and let the onions cool.
To make the cheese sauce, you have to start with a roux. A roux is used to thicken a sauce, and since we’re doing a cheese sauce, it needs to be nice and thick. It can’t just run all over the burger. To make the roux, heat a pan over medium with the butter in it. As the butter melts, add the flour, then mix with a wooden spoon to make a little ball of dough. Add the whipping cream to the pot and whisk the cream with the roux to thicken.
To keep the sauce from burning, which will make the sauce grainy when you add the cheese, turn the temperature down to a medium-low setting, and let it simmer for a bit before adding the goat cheese. Add the goat cheese little by little, always whisking, until the cheese is melted, and you have a thick cheese sauce. Season to taste. Once the sauce is to your liking, begin adding and whisking the cranberry. Again, this is a judgement call on your part. I used about 1/4 cup cranberry, but I recommend adding a tablespoon, whisking and tasting as you go.
Cook your turkey burger.
Assemble the burger any way you see fit, then finish with the cranberry goat cheese.