Turkey Burgers Cranberry Sauce (Print version)

Juicy turkey patties paired with a tangy cranberry sauce, perfect for a fresh twist on a classic.

# 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

# Directions:

01 - In a small saucepan, combine cranberries, orange juice, sugar, orange zest, and salt. Simmer over medium heat, stirring occasionally, until cranberries burst and sauce thickens, about 8 to 10 minutes. Remove from heat and allow to cool.
02 - In a large mixing bowl, combine ground turkey, onion, garlic, parsley, Dijon mustard, Worcestershire sauce, salt, black pepper, and breadcrumbs. Mix gently until just combined. Shape into 4 equal patties.
03 - Heat olive oil in a large skillet over medium heat. Cook the turkey patties 5 to 6 minutes per side, until golden brown and internal temperature reaches 165°F.
04 - Optionally toast burger buns lightly.
05 - Place lettuce leaves on bottom half of buns, add cooked turkey patties, spoon cranberry sauce over patties, then top with sliced tomatoes and red onion. Cover with top bun halves.
06 - Serve immediately with extra cranberry sauce on the side if desired.

# Expert advice:

01 -
  • The cranberry sauce cuts through the richness of the turkey with a brightness that makes every bite feel balanced and exciting.
  • These patties stay juicy without the heaviness of beef, so you can enjoy a burger without feeling weighed down afterward.
  • Everything comes together in under an hour, and the cranberry sauce keeps for days, making weeknight repeats a breeze.
02 -
  • Do not overmix the turkey or press the patties while they cook, both mistakes squeeze out moisture and leave you with dry, tough burgers.
  • Let the cranberry sauce cool completely before spooning it onto the hot patty, or it will slide right off and pool at the bottom of the bun.
  • Check the internal temperature with a thermometer instead of cutting into the patty, slicing it open releases all the juices you worked to keep inside.
03 -
  • Chill the shaped patties in the fridge for 15 minutes before cooking, this helps them hold together and prevents crumbling in the pan.
  • Use a light hand when mixing the turkey, treat it like you are folding whipped cream, not kneading bread dough.
  • Taste the cranberry sauce while it cools and adjust the sugar or salt, cranberries vary in tartness and a small tweak makes a big difference.

Return