Turkey Burger with Cranberry Brie (Printable)
Juicy turkey patties, creamy Brie, and tangy cranberry sauce on toasted buns create a festive flavor.
# What You'll Need:
→ Turkey Patties
01 - 1.1 lb ground turkey
02 - 1 small onion, finely chopped
03 - 1 garlic clove, minced
04 - 1 tbsp fresh parsley, chopped
05 - 1 tsp Dijon mustard
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
08 - 1 tbsp olive oil, for frying
→ Cranberry Sauce
09 - 1 cup fresh or frozen cranberries
10 - 1/4 cup sugar
11 - 1/4 cup water
12 - 1 tsp orange zest
13 - Pinch of salt
→ Assembly
14 - 4 oz Brie cheese, sliced
15 - 4 brioche or whole wheat burger buns, split
16 - 1 tbsp butter, optional for toasting buns
17 - Lettuce leaves
18 - Sliced red onion, optional
# How-To Steps:
01 - Combine cranberries, sugar, water, orange zest, and salt in a small saucepan. Simmer over medium heat, stirring occasionally, until cranberries burst and sauce thickens, about 8 to 10 minutes. Remove from heat and let cool slightly.
02 - In a bowl, mix ground turkey with onion, garlic, parsley, Dijon mustard, salt, and pepper until just combined. Shape mixture into 4 equal patties.
03 - Heat olive oil in a large skillet over medium heat. Cook patties 5 to 6 minutes per side until golden and internal temperature reaches 165°F. Transfer cooked patties to a plate.
04 - Optionally, melt butter in a skillet over medium heat and toast buns cut side down until golden brown.
05 - Place lettuce on bottom half of each bun. Layer with turkey patty, Brie slices, a spoonful of cranberry sauce, and sliced red onion. Cover with top bun.
06 - Serve immediately while warm and melty.
# Expert Advice:
01 -
- Turkey stays surprisingly juicy when you don't overthink the seasoning, and the Brie does half the work for you.
- That cranberry sauce tastes like you spent hours on it, but really it's just fruit, sugar, and about ten minutes of your time.
- It's fancy enough to serve when people come over, casual enough for a Wednesday night when you want something better than usual.
02 -
- Don't let the Brie melt in the skillet with the patties—it will slide off or scorch. Wait until you're assembling to let the warm turkey warm the cheese into creamy submission.
- The cranberry sauce will seem thin when it's still hot, but it thickens as it cools, so don't panic and cook it longer thinking something's wrong.
- Ground turkey can be drier than beef, so that little bit of Dijon and the mix-in of finely chopped onion and garlic is what keeps these tasting moist and flavorful.
03 -
- Use a meat thermometer and aim for 74°C (165°F) internal temperature—it takes the guesswork out and stops you from overcooking by accident.
- Toast your buns even if you think you won't—the difference between a soft bun and a toasted one is the difference between a good burger and one that feels intentional.