Turkey Burgers With Cranberry

These are my favorite turkey burgers...with or without the cranberry sauce (which is delicious) these burgers are moist, juicy and wonderful year-round.

Okay, guys, this is my absolute go-to recipe for turkey burgers, and I make them often because:

• They are always juicy and delicious, and cranberry is a good sauce for turkey burgers year-round.

• A homemade turkey burger is way better than one you can buy.

• Plus, pre-formed burger patties are always smaller than the bun, which is annoying.

• You can make an excellent turkey burger in the comfort of your own kitchen, with ingredients you might already have on hand.

• Ground Turkey: I use organic ground turkey, which is available in most grocery stores

• Pepperjack Cheese: The peppery, melty cheese tastes AMAZING with the cranberry sauce

• Chopped Shallot: See that word "chopped", above? It should also say "shallot" next to it, dang it :)

• Bread Crumbs: Homemade or store-bought, and just a little bit to hold things together

• Mustard: Any Dijon mustard will do, but once again I will suggest will my beloved Maille

• Egg, Parsley and Seasonings: Egg for moisture and binding, Italian parsley for freshness and color and seasonings for flavor, of course!

• Cranberry: Make your own cranberry topping for turkey burgers....a wonderfully delicious topping to have year-round!

Look at that beautiful, juicy thing.

I used half of a hamburger bun, which means you'll need a knife and fork for this delicious sandwich.

1. Place the turkey, breadcrumbs, egg, diced shallot, parsley and seasonings into a large bowl

2. Gently combine them. Don't overwork the mixture, just lightly toss and combine and form into patties

3. Brown the patties in a hot non-stick skillet for about 2 minutes per side to make them golden brown

4. Bake for 9 minutes, then pull out, add the cheese and continue to cook until done

5. Toast the buns and enjoy!

• Don't overwork the meat mixture, or it'll be tough. Gentle is the word of the day.

• Use dried parsley if you don't have fresh, one teaspoon instead of a tablespoon of fresh.

• Don't like Pepperjack cheese? Try Gruyere, jack or white cheddar.

• Serve this burger open-faced with a knife and fork for a change of pace, or with no bun at all.

• Can I make this recipe without the cranberry sauce?

  Absolutely! This is a favorite year-round turkey burger recipe. Try it with a bun and traditional condiments.

  How do I store leftover burger patties?

  In an airtight container with a lid, these burgers will stay good in the refrigerator for a couple of days. Use for lunches or other meal prep.

Turkey Burgers With Cranberry

This Turkey Burger with Pepperjack and Cranberry has unexpected flavors that are amazing

Course: Dinner

Total Time: 40 minutes

Servings: 4

Ingredients

• ▢ 1 pound lean ground turkey breast meat

• ▢ 2 tbsp breadcrumbs

• ▢ 1 egg, large

• ▢ 2 tbsp shallot, cut into small dice

• ▢ 1 ½ tsp. Dijon mustard

• ▢ 1 tsp. Worcestershire sauce

• ▢ ¼ tsp. salt

• ▢ ½ tsp. freshly ground pepper

• ▢ 1 tbsp fresh parsley or 1 tsp. dried

• ▢ ⅛ tsp. dried red pepper flakes

• ▢ olive oil

• ▢ 8 slices pepper jack cheese

• ▢ 4 hamburger buns or rolls sliced and toasted under the broiler just before serving

• ▢ ¼ cup mayonnaise mixed with 2 tsp. dijon mustard for serving

• ▢ Cranberry sauce, homemade or store-bought recipe link in post or use canned

• ▢ Italian Parsley for serving

Instructions

• Preheat the oven to 350, and prepare a baking sheet lined with parchment paper.

  Place ground turkey, breadcrumbs, egg, shallot, Dijon mustard, Worcestershire sauce, salt, pepper, parsley and dried red pepper flakes in a large bowl. With clean hands, mix gently until everything is combined.

  Form into 4 patties.

• Heat a nonstick 9 or 10" skillet on medium heat with enough olive oil to lightly cover the bottom of the pan, add the four patties (but don't crowd them) and cook for about 2 minutes per side until lightly browned, turning once.

  Place on the prepared baking sheet.

• Bake the patties for 9 minutes, then remove from the oven and divide the cheese onto each patty (2 slices per patty)

  Place the baking tray back in the oven and continue to bake for about 3-4 more minutes, until the cheese is melted.

• Make a sauce for the burgers by mixing the mayo with 2 teaspoons of Dijon mustard in a small bowl.

• Toast the hamburger buns under the broiler, then divide the mayo/mustard mixture on the buns, top with the turkey patty, and garnish with a tablespoon of cranberry sauce.

  Add fresh Italian Parsley on top to finish.

Notes

• You can use dried parsley instead of fresh, just use a teaspoon instead of a tablespoon.

• Use canned cranberry sauce if you don’t want to make your own, you can find it year-round in the canned fruit section of the grocery store.

• Turkey should be cooked to an internal temperature of 165F, check by using a meat thermometer.