Turkey Burgers with Cranberry Brie (Printable)
Juicy turkey patties topped with creamy Brie and tangy cranberry sauce on toasted buns.
# What You Need:
→ Turkey Burgers
01 - 1.1 lbs ground turkey
02 - 1 small onion, finely chopped
03 - 1 garlic clove, minced
04 - 2 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 cooking)
→ Toppings
09 - 4 oz Brie cheese, sliced
10 - 4 oz cranberry sauce (homemade or store-bought)
11 - 4 burger buns, split and toasted
12 - 1 handful arugula or baby spinach leaves
# How-To:
01 - In a mixing bowl, gently combine ground turkey, finely chopped onion, minced garlic, chopped parsley, Dijon mustard, salt, and black pepper without overworking the mixture.
02 - Divide the mixture into four equal portions and shape each into a patty slightly larger than the burger buns.
03 - Heat olive oil in a large skillet or grill pan over medium heat. Cook the patties for 5 to 6 minutes per side until browned and an internal temperature of 165°F is reached.
04 - During the last two minutes of cooking, top each patty with Brie slices. Cover the pan or tent loosely with foil to allow the cheese to melt evenly.
05 - Toast the burger buns until golden and slightly crisp.
06 - Place a handful of arugula or baby spinach on the bottom half of each toasted bun. Add the turkey patty with melted Brie, spoon over cranberry sauce, and finish with the top bun.
07 - Serve immediately while warm for optimal flavor and texture.
# Expert Tips:
01 -
- Turkey stays juicy when you handle it gently, and Brie does the melting work for you so there's no dry burger in sight.
- Cranberry sauce is tart enough to make you feel like you're eating something special, but it comes together in under 40 minutes.
- Four ingredients become something people actually ask you to make again.
02 -
- Never overwork the turkey mixture; it's the one mistake that can turn your burger dense and sad before you even cook it.
- The Brie melts better if you cover the pan with foil in the last moments, trapping just enough heat to turn it silky without waiting forever.
03 -
- If you want to make these ahead, shape the patties and refrigerate them for up to 24 hours; they'll actually hold together better when they're cold before hitting the pan.
- Lingonberry jam is a Scandinavian swap for cranberry sauce that's worth trying if you want something slightly different but equally bright.