Sage & Onion Turkey Burgers

These turkey burgers taste like Thanksgiving on a bun. Ground turkey mixed with sage, thyme, savory, onion, and celery gives you all those holiday stuffing flavors packed into a juicy patty.

Whole wheat bread crumbs and egg white hold the mixture together without making it dense. The key is mixing with your hands just until combined. Overwork ground turkey and you’ll end up with a rubbery puck instead of a tender burger. Shape them about half an inch thick so they cook evenly on the grill.

Turkey dries out fast, so watch the clock. About 10 minutes total, flipping once, and you want them white throughout but still moist. Use a spatula for the flip since these are more delicate than beef patties.

The cranberry orange ketchup is what takes this from good to “why don’t I make these every week." Whole berry cranberry sauce, chili sauce, and fresh orange zest stirred together. It’s tart, a little spicy, and cuts through the richness of the meat. Make it ahead if you want the flavors to meld.

Pro Tips

• Toast the buns cut-side down on the grill for about a minute. That bit of char and crunch makes a real difference against the soft patty.
• If grilling, oil the grates well. Turkey burgers stick more than beef.
• These patties freeze well uncooked. Layer between parchment paper and freeze flat for up to 3 months.

Variations

• Swap the cranberry ketchup for a sharp Dijon mustard and arugula for a peppery twist.
• Use ground chicken in place of turkey for a milder flavor.
• Add a thin slice of brie or gouda that melts into the patty during the last minute of grilling.