Turkey Burgers with Horseradish and Cheddar Cheese

I have decided to cook through one of Rachael Ray's cookbooks, Rachael Ray Express Lane Meals, so that I can get some much needed practice in the kitchen. (Because seriously, people. A girl has to eat more than popcorn. And crock pot chicken sludge.) Last night, I made Turkey Burgers with Horseradish and Cheddar Cheese (on page 40).

I was a little nervous about some of the ingredients (horseradish?? cranberry sauce??), but let me just tell you- this recipe is amazing! I was very surprised that, first of all, I could cook it, and eat it, and nobody died. The burgers were cheesy and moist and delicious! I really liked the sharpness of the cheese and the horseradish (I know! Who knew?) and the cranberry sauce added the perfect amount of sweetness! I made a few modifications to the recipe, but, all in all, I will definitely make these again!

mer: 1
dinner: 1

Rachael Ray's Turkey Burgers with Horseradish and Cheddar Cheese (page 40)

Ingredients
1 package ground turkey breast
2 rounded tablespoons prepared horseradish (I used horseradish mayo, which was a bit tamer than the horseradish, and I put it on the side)
1/3 pound sharp white cheddar cheese, diced or crumbled into 1/4 inch pieces (I used shredded sharp cheddar cheese, and definitely not 1/3 pound. I used about 1/4 cup)
2 scallions, finely chopped
1 rounded palmful grill seasoning, such as McCormick's Montreal Steak Seasoning (I couldn't find steak seasoning at the grocery store, or in my pantry. So I used chicken seasoning. And it was perfect.)
Extra virgin olive oil (EVOO), for drizzling
Spicy brown mustard
4 poppy seed Kaiser rolls, split (I used English Muffins, and shaped the patties to fit inside. They were perfect!)
1 tub or can of good-quality whole-berry cranberry sauce
Romaine lettuce leaves, for topping burgers
Gourmet potato chips

Preparation
Heat a nonstick skillet over medium-high heat.In a medium bowl, mix together the meat, horseradish, cheddar pieces, scallions and grill seasoning. Form 4 patties and drizzle them with EVOO. Cook the burgers for 5-6 minutes on each side. Spread mustard on the bun bottoms and cranberry sauce on the bun tops. Place the burgers on the bun bottoms, top with romaine leaves, and set the bun tops in place. Serve fancy chips alongside.