Heart Healthy Cranberry & Herb Turkey Burgers
Submitted by happyzhangbo
Heart-healthy cranberry and herb turkey burgers mix lean ground turkey with whole-wheat couscous, sauteed onion and celery, fresh thyme, sage, and chopped cranberries. A Thanksgiving-flavored burger for 6.
YIELD
6 servingsPREP
10 minCOOK
15 minREADY
50 minThese turkey burgers taste like Thanksgiving dinner tucked into a bun. Whole-wheat couscous hydrated with boiling water does two jobs: it bulks out the meat so each burger stays moist, and it absorbs the sauteed onion-celery-herb mixture so that flavor ends up inside every bite rather than just on the surface.
Cooking the aromatics first is what separates this from a sad dry turkey patty. Softening the onion and celery in olive oil, then blooming fresh thyme and sage in the hot pan, releases those volatile herb oils before they hit the raw meat. Chopped cranberries scattered through the mix add little sweet-tart bursts that cut the richness.
Do not overmix. Once the turkey joins the flavored couscous, stir just enough to combine. Overworked ground turkey turns rubbery and dense, which is the biggest complaint people have with turkey burgers. The recipe is specific about this for good reason.
Both stovetop and grill methods are included. Grill versions get better char marks; stovetop versions stay slightly juicier. Either way, hit 165°F (74°C) internal for food safety.
Chef Tips
- Let the couscous-vegetable mixture cool for 5 minutes before adding the turkey. Hot mixture partially cooks the meat and creates uneven patties.
- Use 93% lean turkey, not 99% fat-free. Ultra-lean turkey has zero fat, which is why it turns into a hockey puck when cooked.
- Wet your hands before forming patties. Turkey mixture is sticky and wet hands prevent it from clinging.
- Oil the grill rack well. Turkey burgers tear and stick to clean grates.
Variations
- Swap cranberries for finely chopped dried apricots or dried cherries.
- Add 1 to 2 tablespoons grated apple for extra moisture and subtle sweetness.
- Top with a sharp cheese like aged white cheddar or brie for richness.
Ingredients
Directions
Place couscous in a large bowl. Pour in boiling water, stir and set aside until the water is absorbed, about 5 minutes. If grilling the burgers, preheat grill to medium-high.
Meanwhile, heat oil in a large skillet over medium heat.
Add onion and cook, stirring, for 1 minute.
Add celery; cook, stirring, until softened, about 3 minutes.
Add thyme, sage, salt and pepper; cook until fragrant, about 20 seconds more.
Transfer the mixture to the bowl with the couscous, add cranberries and stir to combine. Let cool for 5 minutes.
Add turkey and stir until combined; do not overmix. Form the mixture into 6 patties.
To cook on the stovetop:
Coat a large nonstick skillet, preferably cast-iron, with cooking spray and set over medium-high heat for 2 minutes.
Add the patties, reduce heat to medium, and cook for 4 minutes.
Turn and cook on the other side for 2 minutes.
Cover and continue to cook until lightly browned but still juicy (the juices should run clear, not pink), about 4 minutes more.
(An instant-read thermometer inserted in the center should read 165° F.)
To grill:
Oil the grill rack (see Tip) and grill the burgers for 5 to 6 minutes per side, flipping gently to avoid breaking them.
Serve immediately.
Comments
I love this recipe! These are so good. The key is to handle the turkey mixture as little as possible. You will not be disappointed after tasting these. I like them better on the grill.