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, and that is very annoying 🙂
- You can make an excellent turkey burger in the comfort of your own kitchen, with ingredients you might already have on hand
- This is one of my favorite weeknight dinners, right up there with Skillet Taco Bake and Shredded Chicken Burrito Bowls
Ingredients You’ll Need
- 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.
- Place the turkey, breadcrumbs, egg, diced shallot, parsley and seasonings into a large bowl
- Gently combine them. Don’t overwork the mixture, just lightly toss and combine and form into patties
- Brown the patties in a hot non-stick skillet for about 2 minutes per side to make them golden brown
- Bake for 9 minutes, then pull out, add the cheese and continue to cook until done
- Toast your buns 🙂 and enjoy!
Tips for Success with this Recipe
- 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
- Make My Favorite Cranberry Sauce to use on top of these turkey burgers, or buy canned cranberry sauce (not jellied)
- 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.
- How about a homey dessert like Muffin Tin Caramel Apple Pies?
Frequently Asked Questions
Absolutely! This is a favorite year-round turkey burger recipe. Try it with a bun and traditional condiments.
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.
More Recipes to Try:
- Naan BLT with Sundried Tomato Mayo: Just a great sandwich!
- Salmon Patties Recipes with Crackers: An outstanding, flavorful recipe
- Goat Cheese Toasts with Cranberry Compote: A very tasty appetizer…
- Turkey Burger Sliders Recipe: Fun and delicious!
- My Favorite Cranberry Sauce: This is a recipe you’ll make every year…
- Maple Roast Squash with Goat Cheese: A wonderful, meatless side dish!
- Spicy Roasted Sweet Potatoes with Yogurt Sauce: A favorite recipe, just delicious!
- Plant-Based Breakfast Bowl: A healthy, delicious way to start the day.
If you’ve tried this Turkey Burgers with Cranberry, or any other recipe on Studio Delicious, I’d love to hear about it in the comments below!
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Turkey Burgers With Cranberry
- 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 See recipe notes
- 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
- 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.
- I use freshly ground Lemon Pepper from Trader Joe’s
- 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.
- My Favorite Cranberry Sauce recipe is easy too.
- Turkey should be cooked to an internal temperature of 165, checked by using a meat thermometer.
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
This post was updated with new structure and text November, 2022.