I haven’t checked, but I’m willing to bet that every burger recipe I’ve posted starts out with some comment about how endless my love for burgers is. Why mess with the formula? I FREAKING LOVE BURGERS. All of them. I have yet to meet a burger I didn’t love. I wonder if I could be a competitive burger eater? I love burgers so much that it’s hard to remind myself how much you’re actually eating when you eat one – when a food is so perfect, why stop at just one?? Anyway. I also love cranberries. So, obviously, let’s put those babies together. ‘Tis the season, after all, right? Turkey and cranberries go together like… well, like a holiday dinner plate of course. The punch of the tangy cranberry pops against the mild gaminess of the meat, and you get the best of both no matter how you pair them together. It might not traditionally be considered burger season, but just because we’re not outside grilling as often (or maybe you still are?), doesn’t mean it can’t be. Burgers tick all the boxes for any season. They’re one of the most modifiable, transformative canvases ever; they are warm and filling and comforting; they’re everything you want on a cold cold night, for crying out loud! And now that I’ve satisfied my it’s-a-burger-post-I-must-first-talk-about-how-amazing-burgers-are-and-how-much-I-love-them requirement, here you go.
WHAT YOU NEED makes 4 burgers
* 1/3lb fresh cranberries
* 1lb lean ground turkey (don’t use extra lean – turkey is lean enough to begin with – you want at least a little fat in your burger!)
* 1/4t salt
* 1/4t pepper
* 1/2t minced garlic
* 1-1 1/2t onion powder
* 1 egg, lightly beaten
* ~2T seasoned panko breadcrumbs
* sliced swiss or provolone cheese
* mayo (or garlicky mayo, if you have it or want to doctor some up!)
* spicy pickle slices
* cranberry sauce (you can whip up a quick batch of a basic version with the remainder of the bag if you bought a 1lb bag of fresh; you can prep some ahead or use leftovers; or you can use a store-bought prepared sauce – whatever’s easiest)
WHAT TO DO
Place the cranberries in the food processor and pulse until broken down, but still kind of chunky.
In a large bowl, mix together the turkey, seasonings, egg, and breadcrumbs until combined. Add the cranberry bits and mix well until incorporated evenly throughout the mixture. Refrigerate about 10 minutes.
Heat a nonstick pan over medium-high heat (if you don’t use nonstick, just add a little bit of butter to the pan first). Form the mixture into four even patties, and press your thumb lightly into the center of each (this helps with even cooking so you don’t end up with dry edges and raw centers). Cook for about 10 minutes per side, until done. With about 2 minutes left on the second side, add your cheese, reduce the heat to medium-low, and cover to let it finish cooking and melt the cheese over the top of your burger.
Spread a bit of mayo/garlic mayo onto the bottom side of your bun and place your burger on top. Add a few pickle slices on top and spread a nice scoop of cranberry sauce on the top side of your bun. Then put that beauty together, toast with your seasonal beer (of course!), and enjoy! Cheers to the season!