Turkey Burgers with Cranberry (Printable Version)
Juicy turkey patties served with tangy cranberry sauce and fresh veggie toppings for a tasty meal.
# What You'll Need:
→ Turkey Burgers
01 - 1.1 lb ground turkey
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 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 sugar
14 - 1/2 tsp orange zest
15 - Pinch of salt
→ Assembly
16 - 4 burger buns
17 - Lettuce leaves
18 - Sliced red onion
19 - Sliced tomato
# How to Make It:
01 - Combine cranberries, orange juice, sugar, orange zest, and salt in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Cook for about 10 minutes until cranberries burst and sauce thickens. Remove from heat and let cool.
02 - In a large bowl, combine ground turkey, onion, garlic, egg, breadcrumbs, Dijon mustard, parsley, salt, and pepper. Mix gently until just combined. Avoid overmixing to prevent tough patties.
03 - Divide mixture into 4 equal portions and shape into burger patties. Make a slight indentation in the center of each patty to prevent puffing during cooking.
04 - Heat olive oil in a large skillet over medium heat. Cook burgers for 5-6 minutes per side until golden brown and cooked through. Internal temperature should reach 165°F.
05 - Toast burger buns if desired. Place lettuce on bottom half, add turkey burger, top with cranberry sauce, red onion, and tomato slices. Finish with top bun and serve immediately.
# Expert Insights:
01 -
- The homemade cranberry sauce comes together in just 10 minutes and keeps for days
- Turkey stays incredibly juicy thanks to the breadcrumbs and egg
02 -
- Turkey burgers need to be cooked to 74°C but watch them closely after 5 minutes per side to prevent drying out
- Let the cranberry sauce cool completely before assembling so it does not make the bun soggy
03 -
- Make a small thumbprint in the center of each raw patty to prevent them from puffing up into balls while cooking
- Use a meat thermometer instead of cutting into the burgers to check doneness