Makes 2 burgers.

I highly recommend washing down these turkey burgers with a cold, strong beer, such as Guinness or a good Ocktoberfest.

Sage Mayo:
2 tablespoons mayo
2 teaspoons stone ground or spicy mustard
3-4 small sage leaves, minced

Burgers:
10-12 ounces lean ground turkey
a generous amount of salt and freshly ground black pepper
1 teaspoon Dijon mustard

4 teaspoons olive oil, divided
1/2 yellow onion, thinly sliced
1 small tart apple, thinly sliced, such as Granny Smith or Pink Lady
salt and freshly ground black pepper
2 ounces Gruyere cheese, thinly sliced
2 ciabatta rolls, or other rolls of your choice


1. In a small bowl, stir all ingredients for sage mayo; set aside.

2. Place turkey in a bowl. Season with several shakes of salt and black pepper. Mix in Dijon. Form two equal sized burgers. In a large skillet over medium-high heat, warm 2 teaspoons olive oil. Add burgers. Cook 3-4 minutes per side, until browned on the outside and cooked all the way through.

3. In a medium skillet over medium-high heat, warm remaining 2 teaspoons olive oil. Add onions. Saute 3 minutes, or until lightly browned. Add apples. Saute 3-5 minutes, or until lightly browned and tender. Season with salt and black pepper. Remove from heat.

4. Once burgers are almost done, top each with 1 ounce of cheese. To assemble burgers, spread half the sage mayo on the inside of a roll. Place burger on the bottom half of the roll, and top with half the onion-apple mixture. Close the sandwich. Repeat. Serve hot.

- Recipe courtesy of Food Blogga  

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