Sink your teeth into these mouth-watering turkey burgers! Very easy to make, and a great meal to kick off Spring. Making the cranberry sauce from scratch is key, it is absolutely delicious.
This burger is a meal in and of itself, but it is totally appropriate to serve with a side of sweet potato fries.
12 ounces fresh or frozen cranberries
1/2-3/4 cup sugar (to taste)
zest of 1 lemon
juice of one lemon
3/4 cup water
In a medium saucepan over medium heat, combine all ingredients and cook until cranberries burst, give off their juice, and thicken (about 10 minutes). Remove from heat and strain through a fine mesh sieve if desired. Pour into a heatproof jar and allow to cool. Refrigerate. Will thicken as it cools.
1/2 medium onion, diced fine
1-2 cloves garlic, minced
1 tablespoon chopped, fresh sage
2 teaspoons minced, fresh rosemary
1 pound lean, ground turkey
2 tablespoons greek yogurt
3 tablespoons panko breadcrumbs
Salt and pepper to taste
Goat cheese, grainy mustard, and spinach leaves to serve
In a medium saucepan, over medium heat, sweat onions and garlic. Once onions become translucent, add sage and rosemary and saute for another minute. Do not brown or the garlic may burn. Set aside to cool.
In a large mixing bowl combine ground turkey, egg, yogurt, breadcrumbs, and cooled onion/herb mixture. Mix gently to combine. Divide meat into 4 sections and shape into patties (about 1/4-1/2 inch thick), making a shallow well in the center. Refrigerate patties for 20 minutes to firm up.
Heat a heavy skillet or grill over medium-high heat. Sprinkle patties liberally with salt and pepper, cook, flipping only once, for about 4 minutes on each side. Top with goat cheese, add a splash of water to the pan (1 tablespoon is good) and cover until liquid evaporates. This will soften the cheese, but not melt it since goat cheese does not really melt. Place burgers on toasted buns with mustard and spinach, top with cranberry sauce. Yum!
Recipe and photos adapted by www.hungrygirlporvida.com