Turkey Burgers with Cranberry (Printable Version)

Tender turkey patties topped with tangy cranberry sauce creating a delightful and flavorful meal.

# What You Need:

→ Turkey Burger Patties

01 - 1.1 lb ground turkey
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 large egg
05 - 1/3 cup breadcrumbs
06 - 1 tbsp Dijon mustard
07 - 1 tbsp fresh parsley, chopped
08 - 1 tsp salt
09 - 1/2 tsp black pepper
10 - 1 tbsp olive oil

→ Cranberry Sauce

11 - 1 cup fresh or frozen cranberries
12 - 1/4 cup orange juice
13 - 1/4 cup granulated sugar
14 - 1/2 tsp orange zest
15 - Pinch of salt

→ Burger Assembly

16 - 4 burger buns
17 - Lettuce leaves
18 - 1 red onion, sliced
19 - 1 large tomato, sliced

# Directions:

01 - Combine cranberries, orange juice, sugar, orange zest, and pinch of salt in small saucepan. Simmer over medium heat, stirring occasionally, for 10 minutes until cranberries burst and sauce thickens. Remove from heat and cool completely.
02 - Combine ground turkey, onion, garlic, egg, breadcrumbs, Dijon mustard, parsley, salt, and pepper in large bowl. Mix gently until just combined, being careful not to overwork the meat.
03 - Divide turkey mixture into 4 equal portions. Form each portion into uniform burger patties, pressing gently to create slight indentation in center to prevent puffing during cooking.
04 - Heat olive oil in large skillet over medium heat. Place patties in pan and cook for 5-6 minutes per side until golden brown and cooked through, reaching internal temperature of 165°F.
05 - Lightly toast burger buns in skillet or under broiler for 1-2 minutes until golden and crispy.
06 - Place lettuce on bottom bun, add cooked turkey patty, spoon cranberry sauce over top, and layer with red onion slices and tomato. Cover with top bun and serve immediately.

# Expert Advice:

01 -
  • The cranberry sauce adds a bright, tangy kick that cuts through the rich turkey
  • These burgers stay incredibly moist thanks to a few secret ingredients
  • Ready in under 45 minutes but tastes like you put in way more effort
02 -
  • Turkey burgers need to be cooked to 165°F, but do not overcook or they will become dry
  • Let the cranberry sauce cool completely before assembling or it will make the bun soggy
  • The small indentation in the center of each patty prevents them from puffing up into balls
03 -
  • Do not press down on the burgers while they cook or you will lose all those precious juices
  • Let the formed patties chill in the refrigerator for 15 minutes before cooking so they hold together better

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