Turkey Burgers Cranberry Sauce (Print Version)
Juicy turkey patties complemented by a tangy cranberry sauce offering a festive flavor twist.
# 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 a pinch of salt in a small saucepan. Simmer over medium heat, stirring occasionally, until cranberries burst and sauce thickens, about 8 to 10 minutes. Set aside to cool.
02 - In a large bowl, combine ground turkey, chopped onion, minced garlic, parsley, egg, breadcrumbs, Dijon mustard, salt, and black pepper. Mix until just combined without overworking.
03 - Divide the mixture into 4 equal portions and shape each into a burger patty.
04 - Heat olive oil in a large skillet over medium heat. Cook patties for 5 to 6 minutes per side until golden brown and fully cooked (internal temperature 165°F).
05 - Lightly toast the burger buns if desired.
06 - Place lettuce on the bottom bun, add a turkey patty, spoon cranberry sauce over, layer with sliced red onion, and cover with the top bun.
07 - Serve immediately while warm.
# Expert Tips:
01 -
- Turkey stays tender and flavorful because you're not overcooking lean meat—the moisture from the egg and onion keeps everything juicy.
- The cranberry sauce takes five minutes and tastes like you spent an hour on it, which is the best kind of kitchen magic.
- You can make the sauce days ahead, so you're really only cooking burgers when guests arrive.
02 -
- Don't pack the turkey mixture—I learned this the hard way when my first batch came out dense and rubbery; loose, gentle mixing changes everything.
- The cranberry sauce will break if you boil it hard instead of simmering gently, so keep the heat low and patient.
- Turkey can dry out in seconds, so pulling it off heat when the internal temp hits 165°F is non-negotiable.
03 -
- Form your patties with cold hands or slightly damp hands—warm hands make the meat too warm and sticky, which leads to dense patties that stick to the pan.
- Make a small indent in the center of each patty with your thumb before cooking so they cook through evenly instead of bulging in the middle.