Turkey Burgers Cranberry Sauce (Printable)

Juicy turkey patties served with tangy cranberry sauce and fresh toppings for a flavorful meal.

# What You Need:

→ Turkey Burgers

01 - 1.1 lbs ground turkey
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh parsley, chopped
05 - 1 teaspoon Dijon mustard
06 - 1 teaspoon Worcestershire sauce
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 2 tablespoons breadcrumbs
10 - 1 tablespoon olive oil (for frying)

→ Cranberry Sauce

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

→ Assembly

16 - 4 burger buns
17 - Lettuce leaves
18 - Sliced tomatoes
19 - Sliced red onion

# How To Make It:

01 - Combine cranberries, orange juice, sugar, orange zest, and salt in a small saucepan. Simmer over medium heat, stirring occasionally, until cranberries burst and sauce thickens, about 8 to 10 minutes. Remove from heat and cool.
02 - In a large bowl, gently mix ground turkey, onion, garlic, parsley, Dijon mustard, Worcestershire sauce, salt, pepper, and breadcrumbs until just combined. Form mixture into 4 equal patties.
03 - Heat olive oil in a large skillet over medium heat. Cook patties 5 to 6 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C).
04 - Lightly toast burger buns if desired.
05 - Layer lettuce on bottom bun halves, place turkey patties on top. Spoon cranberry sauce over patties, then add sliced tomatoes and red onion. Cover with top bun halves.
06 - Serve immediately, with extra cranberry sauce on the side if preferred.

# Expert Suggestions:

01 -
  • The cranberry sauce cuts through the richness of the turkey in a way ketchup never could, bright and a little sweet without being cloying.
  • These patties stay juicy because of the breadcrumbs and mustard, no dry hockey pucks here.
  • You can have everything ready in under an hour, and it feels like you put in way more effort than you did.
02 -
  • Don't compress the patties too much when shaping them, loose and gentle keeps them tender instead of dense.
  • Let the cranberry sauce cool before spooning it on, hot sauce on a hot patty can make the bun soggy faster than you'd think.
  • If your skillet is too hot, the outside will char before the inside cooks, medium heat is your friend here.
03 -
  • Chill the shaped patties in the fridge for 15 minutes before cooking, they hold together better and don't fall apart as easily in the pan.
  • Make a double batch of cranberry sauce, it's incredible on roasted chicken, pork chops, or even stirred into oatmeal the next morning.
  • If you're grilling instead of pan frying, oil the grill grates well and handle the patties gently, turkey is more delicate than beef.

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