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- ⅓ cup (75 mL) ketchup
- 2½ tsp (12.5 mL) dry mustard
- 3 tbsp (45 mL) packed dark-brown sugar
- ⅔ cup (150 mL) Ocean Spray® Jellied Cranberry Sauce , mashed
- 2 tbsp (30 mL) olive oil
- 2 tbsp (30 mL) butter
- 1 small onion, peeled and thinly sliced
- ½ cup (125 mL) Craisins® Dried Cranberries
- 1½ lbs (750 g) freshly ground turkey
- ½ lb (250 g) sweet Italian sausage, casing removed and finely crumbled
- ¼ cup (60 mL) thick and creamy horseradish
- ⅓ cup (75 mL) freshly minced cilantro
- 1 tsp (5 mL) salt
- ¼ tsp (1.25 mL) freshly ground pepper
- 18 small dinner rolls, about 2 inches (50 mm) in diameter, split and toasted
- 5.4 ozs (155 g) Boursin style herb and garlic flavored cheese, at room temp.
- 3 cups (750 mL) baby arugula leaves, washed and dried
In a small glass bowl, combine ketchup, mustard, brown sugar and cranberry sauce. Microwave on medium-high power for 1 minute. Stir until mixture is smooth and well blended. Set aside.
In a large skillet, warm oil and butter over medium heat, saute onion and cranberries for 5 minutes. Set aside and keep warm.
In a large bowl combine turkey, sausage, horseradish, cilantro, salt and pepper. Mix to combine.
Moisten hands and shape mixture into 18 mini burgers. Lightly spray broiler pan with non-stick cooking spray. Place burgers on broiler pan; brush lightly with Zesty Cranberry Ketchup; broil 3 minutes; turn; brush generously with glaze and broil another 3 minutes.
To serve: Spread bottom half of rolls with cheese and then layer with arugula leaves; glazed turkey burger then with the sautéed onion and cranberry mixture, cover with the top of the bun.
Serving 3 per person. Serves 6
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