Turkey Burgers Cranberry Sauce (Print version)

Juicy turkey patties paired with tangy cranberry sauce for a delicious and festive main dish.

# What you need:

→ Turkey Burgers

01 - 1.1 lb ground turkey
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 tbsp fresh parsley, chopped
05 - 1 egg
06 - ½ cup breadcrumbs
07 - 1 tbsp Dijon mustard
08 - 1 tsp salt
09 - ½ tsp black pepper
10 - 1 tbsp olive oil (for cooking)

→ Cranberry Sauce

11 - 1½ cups fresh or frozen cranberries
12 - ¼ cup orange juice
13 - ¼ cup sugar
14 - 1 tsp orange zest
15 - pinch of salt

→ For Serving

16 - 4 burger buns
17 - lettuce leaves
18 - sliced red onion

# Directions:

01 - Combine cranberries, orange juice, sugar, orange zest, and salt in a small saucepan. Simmer over medium heat for 8 to 10 minutes, stirring occasionally, until cranberries burst and sauce thickens. Remove from heat and let cool.
02 - In a large bowl, combine ground turkey, chopped onion, minced garlic, parsley, egg, breadcrumbs, Dijon mustard, salt, and black pepper. Mix gently until just combined to avoid dense patties.
03 - Divide mixture into four equal parts and shape each into a round patty.
04 - Heat olive oil over medium heat in a skillet. Cook patties for 5 to 6 minutes per side until golden and cooked through (internal temperature 165°F).
05 - Optionally, lightly toast burger buns to enhance texture and flavor.
06 - Place lettuce on bottom bun halves, top with turkey patty, spoon cranberry sauce over, add red onion slices, and cover with top bun.
07 - Serve immediately to enjoy the warm patties with tangy cranberry sauce.

# Expert advice:

01 -
  • Ground turkey stays surprisingly juicy when you treat it gently and don't overwork the mixture.
  • The cranberry sauce feels festive and special without requiring any fancy cooking skills.
  • The whole thing comes together in under an hour, making it perfect for weeknight dinners or when people are coming over.
  • It's naturally dairy-free and works beautifully with or without cheese, depending on your mood.
02 -
  • Do not pack the turkey mixture when shaping patties; handle it as little as possible after mixing or the burgers will be tough and dry instead of tender.
  • The cranberry sauce thickens more as it cools, so it might seem a touch loose when you finish cooking it, and that's exactly right.
  • The internal temperature matters here because ground poultry needs to reach 165°F to be safe, and a quick thermometer check takes the guesswork out.
03 -
  • Use a meat thermometer instead of guessing; it removes all the anxiety about whether your burgers are cooked through and keeps them from drying out.
  • If you can find fresh cranberries at the market, use them, but frozen work just as well and sometimes burst more readily into that gorgeous sauce.
  • Don't skip the small indent in the center of each patty with your thumb; it's the secret to burgers that cook evenly without puffing up in the middle.

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