Turkey Burgers with Cranberry

I was looking for something lighter than beef but still satisfying when I threw together my first turkey burger on a quiet Tuesday night. The cranberry sauce came later, almost by accident, when I had leftover berries from a weekend baking project. That sweet-tart burst against the savory patty turned a simple dinner into something I craved again and again.

The first time I made these for friends, someone asked if it was Thanksgiving in July. The cranberries do have that holiday vibe, but honestly, I make them year-round now because they just work. There is something about the orange zest mingling with the turkey that feels both comforting and fresh at the same time.

Ingredients

• Ground turkey: This is your base, leaner than beef but can dry out fast, so handle it gently and do not overmix or press the patties too hard.
• Onion and garlic: Finely chopped onion keeps the patties moist while garlic adds depth without overpowering the delicate turkey flavor.
• Fresh parsley: A handful of chopped parsley brightens the whole patty and adds a subtle herbal note that pairs beautifully with cranberry.
• Dijon mustard and Worcestershire sauce: These two bring savory tang and umami, turning plain turkey into something with real personality.
• Breadcrumbs: Just a couple tablespoons help bind everything together without making the burgers heavy or dense.
• Fresh or frozen cranberries: Either works perfectly, frozen cranberries burst just as well and are available all year, so no need to wait for fall.
• Orange juice and zest: The juice sweetens and loosens the sauce while the zest gives it a fragrant citrus kick that cuts through the richness.
• Burger buns and toppings: Use whatever buns you love, I often grab whole grain or brioche depending on my mood, and pile on crisp lettuce, juicy tomato, and sharp red onion.

Instructions

Simmer the cranberry sauce:

Combine cranberries, orange juice, sugar, orange zest, and a pinch of salt in a small saucepan over medium heat. Stir occasionally and listen for the cranberries to pop and release their juices, this takes about 8 to 10 minutes until the sauce thickens and clings to the back of a spoon.

Mix the turkey patties:

In a large bowl, gently combine ground turkey, chopped onion, garlic, parsley, Dijon mustard, Worcestershire sauce, salt, pepper, and breadcrumbs with your hands. Shape into 4 equal patties, pressing just enough to hold together without compacting the meat.

Cook the patties:

Heat olive oil in a large skillet over medium heat until it shimmers. Add the patties and cook for 5 to 6 minutes per side until golden brown and the internal temperature reaches 74 degrees Celsius or 165 degrees Fahrenheit.

Toast the buns:

While the patties rest for a minute, toast the burger buns cut side down in the same skillet or under the broiler until lightly golden.

Build the burgers:

Place lettuce on the bottom bun, add a turkey patty, spoon cranberry sauce over the top, then layer with sliced tomato and red onion. Cap with the top bun and press gently so everything stays put.

Save to Pinterest

One evening my neighbor stopped by just as I was plating these burgers and she ended up staying for dinner. She told me she had never thought of cranberry sauce outside of Thanksgiving, and now she keeps a bag of frozen berries in her freezer year-round. That is the magic of a good recipe, it changes how you think about ingredients you thought you knew.

Serving Suggestions

These burgers shine on their own, but I love serving them with sweet potato fries or a simple arugula salad dressed with lemon and olive oil. If you want to skip the bun for a lighter meal, just pile everything over mixed greens and drizzle extra cranberry sauce on top. A slice of melted Swiss cheese on the patty adds creamy richness that plays beautifully with the tart cranberries.

Storage and Reheating

Cooked patties keep well in the fridge for up to three days in an airtight container, and the cranberry sauce lasts even longer, about a week. Reheat the patties gently in a skillet over low heat or in the microwave, covered with a damp paper towel to keep them from drying out. I do not recommend freezing assembled burgers, but uncooked patties freeze beautifully for up to two months, just thaw in the fridge overnight before cooking.

Variations and Swaps

You can swap ground chicken for turkey if that is what you have on hand, the flavor stays mild and the texture similar. For a richer cranberry sauce, stir in a tablespoon of balsamic vinegar or a pinch of cinnamon. Whole-grain or gluten-free buns work just as well, and if you are feeling adventurous, try adding crumbled feta or goat cheese right into the patty mixture for a tangy surprise.

• Use ground chicken instead of turkey for a slightly milder flavor.
• Add a tablespoon of balsamic vinegar to the cranberry sauce for deeper sweetness.
• Mix crumbled feta or goat cheese into the patties for extra richness and tang.

Save to Pinterest

These turkey burgers have become my go-to when I want something that feels both nourishing and a little special without a lot of effort. I hope they bring the same easy joy to your table.

Recipe Questions & Answers

→ How do I keep turkey burgers juicy?

Mix ground turkey with finely chopped onions, garlic, and a bit of olive oil to retain moisture during cooking.

→ What is the best way to cook turkey patties evenly?

Use medium heat and cook for 5-6 minutes per side, allowing them to brown without drying out.

→ How is the cranberry sauce thickened naturally?

Simmering fresh cranberries with sugar and orange juice breaks down the fruit, creating a naturally thickened sauce.

→ Can I prepare the cranberry sauce ahead of time?

Yes, the sauce can be made in advance and refrigerated, enhancing its flavors when served chilled or at room temperature.

→ What toppings complement the turkey patties best?

Fresh lettuce, sliced tomatoes, and red onion add crisp texture and balance the rich flavors of the patties and cranberry sauce.