Herbed Turkey Burgers with Goat Cheese and Cranberry Sauce
- Number of Servings: 8
Ingredients
Cranberry Sauce:The original recipe called to make this from scratch:12 ounces fresh or frozen cranberries1/2-3/4 cup sugar (to taste)zest of 1 lemonjuice of one lemon3/4 cup waterBut I couldn't find fresh or frozen cranberries, so I just bought premade sauce in a can, and added lemon:- 1/2 can of cranberry sauce- zest of 1 lemon-juice of one lemonTurkey Burger1 medium onion, diced fine4 cloves garlic, minced2 tablespoon chopped, fresh sage4 teaspoons minced, fresh rosemary2 pounds lean, ground turkey2 servings egg beaters4 tablespoons greek yogurt6 tablespoons panko breadcrumbssalt and pepper to taste4 oz goat cheese16 tsp grainy mustardspinach leaves to serve8 light hamburger buns
Cranberry Sauce:
In a medium saucepan over medium heat, combine all ingredients and cook until cranberries burst, give off their juice, and thicken (about 10 minutes). Remove from heat and strain through a fine mesh sieve if desired. Pour into a heatproof jar and allow to cool. Refrigerate. Will thicken as it cools.
Or with the premade can:
Add lemon juice and zest to canned sauce. Stir.
Burgers:
In a medium saucepan, over medium heat, sweat onions and garlic. Once onions become translucent, add sage and rosemary and saute another minute. Do not brown or the garlic may burn. Set aside to cool.
In a large mixing bowl combine ground turkey, eggs, yogurt, breadcrumbs, and cooled onion/herb mixture. Mix gently to combine. Divide meat into 8 sections and shape into patties (about 1/4-1/2 inch thick), making a shallow well in the center. Refrigerate patties for 20 minutes to firm up.
Heat a heavy skillet or grill pan over medium-high heat. Sprinkle patties liberally with salt and pepper, cook, flipping only once, for about 4 minutes on each side. Top with goat cheese, add a splash of water to the pan (1 tablespoon is good) and cover until liquid evaporates. This will soften the cheese, but not melt it since goat cheese doesn’t really melt. Place burgers on toasted buns with mustard and spinach, top with cranberry sauce.
Serving Size: makes 8 burgers
In a medium saucepan over medium heat, combine all ingredients and cook until cranberries burst, give off their juice, and thicken (about 10 minutes). Remove from heat and strain through a fine mesh sieve if desired. Pour into a heatproof jar and allow to cool. Refrigerate. Will thicken as it cools.
Or with the premade can:
Add lemon juice and zest to canned sauce. Stir.
Burgers:
In a medium saucepan, over medium heat, sweat onions and garlic. Once onions become translucent, add sage and rosemary and saute another minute. Do not brown or the garlic may burn. Set aside to cool.
In a large mixing bowl combine ground turkey, eggs, yogurt, breadcrumbs, and cooled onion/herb mixture. Mix gently to combine. Divide meat into 8 sections and shape into patties (about 1/4-1/2 inch thick), making a shallow well in the center. Refrigerate patties for 20 minutes to firm up.
Heat a heavy skillet or grill pan over medium-high heat. Sprinkle patties liberally with salt and pepper, cook, flipping only once, for about 4 minutes on each side. Top with goat cheese, add a splash of water to the pan (1 tablespoon is good) and cover until liquid evaporates. This will soften the cheese, but not melt it since goat cheese doesn’t really melt. Place burgers on toasted buns with mustard and spinach, top with cranberry sauce.
Serving Size: makes 8 burgers
Nutritional Info Amount Per Serving
- Calories: 370.6
- Total Fat: 11.9 g
- Cholesterol: 92.7 mg
- Sodium: 594.5 mg
- Total Carbs: 39.5 g
- Dietary Fiber: 6.8 g
- Protein: 28.7 g
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