Best Grilled Turkey Burgers With Cranberry Spread Recipes

GRILLED TURKEY BURGERS WITH CRANBERRY HORSERADISH DRESSING

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Stir the cranberry sauce, horseradish, lemon juice, and cumin together in a bowl. Season to taste with salt and pepper, and set aside.
• Mix the egg, celery, and onion in a bowl with your hand until the egg is smooth. Add the turkey, thyme, poultry seasoning, parsley, and bread crumbs; mix until evenly combined. Form the turkey mixture into 8 patties.
• Cook the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place onto the hamburger buns, and top with cranberry sauce to serve.

CRANBERRY TURKEY BURGERS

Steps:

• In a large bowl, combine the first six ingredients. Crumble turkey over mixture and mix well. Shape into six patties., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill patties, covered, over medium heat or broil 4 in. from the heat for 10 minutes on each side or until a thermometer reads 165° and juices run clear. , Spread mayonnaise over muffin halves. Place the lettuce, turkey burgers and cranberry sauce on muffin bottoms; replace tops.

TURKEY BURGERS WITH CRANBERRY RELISH

Steps:

• For the caramelized onions: Add the oil to a large skillet set over medium-high heat. Add the onions and 1 teaspoon salt and cook until the onions have softened and are starting to brown in spots, about 10 minutes, stirring occasionally. Reduce the heat to medium and continue cooking until the onions are deeply browned and caramelized, 40 to 50 more minutes, stirring frequently toward the end of the process. Season with salt if needed. Transfer to a small bowl.
• For the turkey burgers: Line a baking sheet with parchment paper. Combine the mayonnaise, Worcestershire sauce, garlic powder, onion powder, 2 teaspoons salt and 1 teaspoon pepper in a large bowl. Stir to combine, and then add the turkey and mix until just combined; do not overmix or the meat will get tough. Lightly wet your hands then divide the mixture into 4 equal portions. Pat into 4-inch wide patties (about 3/4-inch thick) and put on the prepared baking sheet.
• Heat the oil in a large nonstick skillet over medium heat until hot. Add the turkey patties (can be done in batches if needed) and cook until browned on the first side, 4 to 5 minutes. Flip and top each patty with a slice of cheese. Cover with a lid or baking sheet until the cheese is melted, the burgers are browned on the second side and the internal temperature is 165 degrees F on an instant-read thermometer, 4 to 5 more minutes.
• To serve: Spread 2 tablespoons of the Cranberry Relish on the bottom half of each bun. Layer each with 3 bread and butter pickles, a patty and 1/4 of the caramelized onions. Top with the other half of bun. Serve immediately. Any leftover cranberry relish can be kept in the refrigerator in an airtight container for up to 2 weeks.
• Add the cranberries, apple, orange zest and juice, sugar and 1/2 teaspoon salt to a food processor and pulse until the texture is like a chunky pesto. Transfer to a small bowl and refrigerate while you prepare the other burger components.

CRANBERRY TURKEY BURGERS

Steps:

• Mix together the turkey, onion, sage, bread crumbs, cranberry sauce, and salt and pepper.
• Mix in egg white.
• Press into 4x4 inch rounds, about 3/4 inch thick.
• Chill the burgers for 30 minutes.
• Brush burgers with oil and place on grill or under preheated medium broiler.
• Cook for 10 minutes.
• Turn the burgers over and brush again with oil.
• Cook for another 12-15 minutes until cooked through.
• Fill the burger rolls with lettuce, tomato, and a burger, and top with cranberry sauce.

GRILLED GROUND TURKEY BURGERS

Steps:

• In a small bowl, combine the egg, bread crumbs, celery, onion, parsley, Worcestershire sauce and seasonings. Crumble turkey over mixture and mix well. Shape into six patties. , On a greased grill, cook, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until a thermometer reads 165° and juices run clear. Serve on buns.

CRANBERRY BOG TURKEY BURGERS

Steps:

• Preheat George Foreman grill or grill pan to medium high heat. Combine first seven incredients and form into 5 patties. If not using George Foreman, drizzle grill pan or brush grill with vegetable oil. Cook patties 5 to 6 minutes on each side. Microwave cranberries for topping with splenda and water in a covered dish for a 2 or 3 minutes on medium heat (until they have popped and the water has reduced. Cool mixture and stir into yogurt or mayonnaise.
• Rachel Ray suggests serving burgers on sourdough english muffins but they are fine on any kind of bread or just plain!

THANKSGIVING TURKEY BURGER WITH CRANBERRY-MAYO

Steps:

• In a large bowl combine the ground turkey, prepared stuffing, cheese, dried cranberries, and egg (add salt and pepper, if needed). Mix thoroughly.
• Divide into four equal portions, and shape into four patties.
• Heat oil in a large frying pan over medium-high heat.
• Cook the patties until golden brown, about 5 minutes per side.
• In a small bowl, stir together the mustard, mayonnaise and cranberry sauce.
• Spread some cranberry mayonnaise mixture on the inside of the warmed buns.
• Assemble your burgers with the lettuce and top patties with additional cran-mayo, as desired.
• Enjoy! Goes nicely with a side salad or veggies and sweet-potato fries.

CRANBERRY BOG TURKEY BURGERS, SERVED WITH CORN ON THE COB WITH CHIVE BUTTER

Steps:

• Combine turkey, apple, onion, celery, poultry seasoning, salt, and pepper in a bowl and form into 4 large patties. Preheat a large skillet or a grill pan to medium high heat. Drizzle skillet or brush grill with vegetable oil and cook patties 5 to 6 minutes on each side. Toast split English muffins. Mix together cranberry sauce and mayonnaise. Spread muffin halves with cran-mayonnaise and pile in burgers and Bibb lettuce. Serve burgers with corn on the cob and berry desserts.
• Bring a large pot of water to a boil. Add salt and corn and cook for 5 to 6 minute. Drain ears and spread with butter. Sprinkle ears with a generous coating of chopped chives.