Turkey Burgers with Cranberry Pomegranate Sauce

Sauce

1 bag fresh cranberries

1/2 cup red wine or port or 100% cranberry juice

1 cup pomegranate juice

1 cup sugar

Burgers

1 1/2 pounds ground turkey

2 tablespoons each parsley, sage, rosemary and thyme

1 shallot, finely chopped

1 large clove garlic, finely chopped

1 rounded tablespoon Dijon mustard

Salt and pepper

1 tablespoon extra virgin olive oil (EVOO)

8 slices extra sharp white cheddar cheese

4 large sandwich-size English muffins, toasted

Butter, for toasted muffins

8 pieces Bibb or leaf lettuce

Combine the cranberries, wine, juice and sugar in a pot. Bring the mixture to a boil and cook until the cranberries pop. Reduce to thicken the sauce, about 15 minutes or so. Allow the sauce to cool.

Combine the turkey with the herbs, shallot, garlic, Dijon mustard, salt and pepper. Form four large patties and cook for 5-6 minutes on each side in 1 tablespoon EVOO in large skillet over medium-high heat. During the last minute of cook time, cover the burgers with cheese and tent the pan with foil to melt the cheese.

Lightly butter the toasted sandwich-size English muffins and set the burgers on top. Top with slices of lettuce and lots of cranberry sauce, then set the muffin tops in place. Serves 4. (From Rachel Ray)