1 (20-ounce) package lean ground turkey
1/3 cup Italian-seasoned bread crumbs
2 tablespoons barbecue sauce
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
1 large red apple
2 medium (1 1/2 cups) leeks, white and pale green part only, halved lengthwise, thinly sliced
6 sandwich buns
Mix ground turkey, breadcrumbs, barbecue sauce, basil, oregano, pepper and salt. Shape into 6 thin patties; set aside.
Trim thin slice from blossom and stem ends of apple; discard. Remove apple core with small knife or apple corer. Cut apple crosswise into 6 slices.
Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat until sizzling. Place apple slices into skillet; cook 5-7 minutes or until apples are tender and browned. Turn apple slices; add leeks. Cook, stirring occasionally, until leeks are wilted and apple slices are tender and browned. Remove from skillet; keep warm.
Add remaining 2 tablespoons butter to same skillet; add turkey burgers. Cook over medium heat, turning once, 6-8 minutes or until browned and no longer pink in center.
Place burger patties onto bottom half of buns; top each with 1 slice cheese, 1 slice apple and 1/4 leeks. Place top half of bun over leeks.
- Using 93% lean turkey results in more moist burgers than the 99% lean.
- If leeks are very sandy, cut the leek in half lengthwise and then crosswise in thin strips. Soak in large bowl of cold water and swish around. Then lift leeks onto paper towels. Don’t pour through strainer or the sand will settle back onto the leeks.