Turkey Burgers Brie Cranberry (Printer-friendly)
Juicy turkey burgers with creamy Brie and tangy cranberry sauce on toasted buns for a tasty meal.
# What You'll 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 Prepare:
01 - In a mixing bowl, combine ground turkey, chopped onion, minced garlic, parsley, Dijon mustard, salt, and black pepper. Mix gently until just combined without overworking.
02 - Divide the mixture into four equal portions and shape each into patties slightly larger than the buns.
03 - Heat olive oil in a large skillet or grill pan over medium heat. Place the patties in the pan and cook for 5 to 6 minutes per side, until golden brown and internal temperature reaches 165°F.
04 - During the last two minutes of cooking, top each patty with sliced Brie. Cover the pan or loosely tent with foil to allow the cheese to melt.
05 - Toast the burger buns until golden brown.
06 - Place arugula or spinach on the bottom half of each bun, top with the turkey patty and melted Brie, spoon cranberry sauce on top, and finish with the top bun.
07 - Serve immediately while warm and enjoy.
# Expert Advice:
01 -
- Ground turkey keeps things light while Brie makes it feel indulgent enough for company.
- Cranberry sauce brings a brightness that cuts through the richness and makes your taste buds wake up.
- The whole thing comes together in about 35 minutes, so you can pull off something fancy on a weeknight.
02 -
- Don't overwork the turkey mixture or you'll end up with dense, tough burgers that taste nothing like what you're hoping for.
- Melting the Brie on the patty itself changes everything; adding it cold on top just doesn't have the same creamy effect.
03 -
- Shape your patties the night before and keep them in the fridge; cold patties hold together better and cook more evenly.
- Use a meat thermometer instead of guessing, because the difference between perfectly cooked and slightly dry is just a couple of degrees.