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Author Notes: my sandwich looks a bit plain, but appearances can be deceiving. It's packed with flavor. Mustard, herbs and lemon zest season the meat, which is topped with wine-poached pears, sharp cheddar and pepper jelly. I'm very proud of this recipe - as I won an honorable mention in the 2012 Best of the Midwest recipe contest. —Jen Smallwood
- 1 medium ripe Bartlett pear, cored and thinly sliced
- 1/2 cup dry white wine
- 1 1/2 tablespoons lemon juice
- 1 pound ground turkey breast
- 2 green onions, finely chopped
- 1/2-1 tablespoons Dijon-style mustard
- 1 teaspoon finely shredded lemon peel (set aside)
- 1 1/2 teaspoons snipped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
- 4 ounces sharp white cheddar cheese, shredded (1 cup)
- 4 tablespoons green jalapeno jelly
- 4 ciabatta rolls, split and toasted
- In a medium skillet, combine the pear slices, wine, lemon juice and enough water to just cover the pears. Bring to boiling. Reduce heat; simmer until the pear softens, about 5 minutes. Using a slotted spoon, transfer the pear slices to a plate; set aside.
- Meanwhile, in a medium bowl combine the turkey, green onions, mustard, lemon peel, thyme, salt and pepper. Shape into 4 equal patties.
- In a large nonstick skillet, heat the olive oil over medium heat. Add the turkey patties and cook, turning once, for 8 to 10 minutes or until no longer pink (170 degrees F). Top with pear slices and cheese. Cover and cook until the cheese melts, about 2 minutes. Spread 1 tablespoon jelly on each roll bottom. Top with a turkey burger and the roll top.
- This recipe was entered in the contest for Your Best Burger Recipe