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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 275.4
  • Total Fat: 10.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 254.3 mg
  • Total Carbs: 27.7 g
  • Dietary Fiber: 2.1 g
  • Protein: 18.5 g

View full nutritional breakdown of Cranberry & Herb Turkey Burgers calories by ingredient
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Cranberry & Herb Turkey Burgers

Submitted by: HERCKLE


Number of Servings: 6

Ingredients

    * 1/4 c plus 2 TBSP whole-wheat couscous
    * 1/2 c boiling water
    * 2 TBSP extra-virgin olive oil
    * 1 small onion
    * 1 stalk celery
    * 1 TBSP chopped fresh thyme
    * 1 1/2 tsp chopped fresh sage
    * 1/2 tsp salt
    * 1/2 tsp freshly ground pepper
    * 1/4 c dried cranberries
    * 1 lb 93%-lean ground turkey

Directions

1. 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.

2. 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.

3. 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.

Number of Servings: 6

Recipe submitted by SparkPeople user HERCKLE.






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