Herbed Turkey Burgers with Goat Cheese and Cranberry Sauce

Herbed Turkey Burgers with Goat Cheese and Cranberry Sauce
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Herbed Turkey Burgers with Goat Cheese and Cranberry Sauce calories by ingredient

Number of Servings: 8


    Cranberry Sauce:

    The original recipe called to make this from scratch:
    12 ounces fresh or frozen cranberries
    1/2-3/4 cup sugar (to taste)
    zest of 1 lemon
    juice of one lemon
    3/4 cup water

    But 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 lemon

    Turkey Burger

    1 medium onion, diced fine
    4 cloves garlic, minced
    2 tablespoon chopped, fresh sage
    4 teaspoons minced, fresh rosemary
    2 pounds lean, ground turkey
    2 servings egg beaters
    4 tablespoons greek yogurt
    6 tablespoons panko breadcrumbs
    salt and pepper to taste
    4 oz goat cheese
    16 tsp grainy mustard
    spinach leaves to serve

    8 light hamburger buns


This burger is a meal in and of itself, but itís totally appropriate to serve with a side of sweet potato fries.


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.


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 doesnít really melt. Place burgers on toasted buns with mustard and spinach, top with cranberry sauce.

Serving Size:†makes 8 burgers