make your list and check it twice. we have great gifts for every home cook. from top-of-the-line cookware and bakeware to tools & gadgets and tableware.
BURGER OF THE MONTH: Scallion Turkey Burgers with Boursin Ranch Topping
"I mixed fresh herbs and a splash of cream into Boursin for the thickest ranch dressing ever! Any leftovers make a delicious dip for celery sticks."
1 ¼ lbs. ground turkey Salt and pepper
Salt and pepper
4 scallions, whites and greens chopped
1 rounded tbsp. Dijon mustard
1 tsp. Worcestershire sauce (a few good shakes)
Drizzle of olive or vegetable oil
1 package (5.2 oz.) Boursin Garlic & Fine Herbs cheese
¼ cup chopped mixed dill, chives and parsley
Splash of cream or half-and-half (about 2 tbsp.)
1 tsp. lemon zest plus juice of 1/2 lemon (about 2 tbsp.)
1 clove garlic, grated
Dash of hot sauce, such as Tabasco
4 hamburger or Kaiser rolls, split and lightly toasted
Gem lettuce, sliced tomato and sliced red or sweet white onion, for serving
Place the meat in a medium bowl and season with salt and pepper. Mix in the scallions, mustard and Worcestershire sauce. Form into 4 patties (thinner in the centers for even cooking). Drizzle the patties with the oil. Heat a large cast-iron or other heavy skillet over medium-high.
In a small bowl, mix the Boursin, herbs, cream, lemon zest and juice, garlic and a dash of hot sauce.
Cook the patties until cooked through, turning occasionally, 10 to 12 minutes.
Serve the patties on the buns with the lettuce, tomato, onion and a fat slather of Boursin ranch.