Herbed Turkey Burgers with Goat Cheese and Cranberry Sauce

Amazeballs.  That's what the hubs said after he took his first bite of this turkey burger.  Actually, his first word was "man" followed by "oh dang." Then he swallowed that first bite and said "amazeballs."  As it turns out, he had seen the original blog post where I found this recipe and the blogger had said the burger was amazeballs so he was just agreeing with her.  But for a brief moment in time I thought the hubs had crossed over the language barrier between us and in no time would even be shortening his words, too.  How exciting!  Alas... 

But back to the burger.  That's exactly what this burger is.  AmazeBalls.  I intended to make the homemade buns that go along with this burger recipe, but I got held up at work and didn't get home in time to let them rise.  So I served the burgers without buns.  After he finished, the hubs said he didn't even think a bun would add anything to the burger, it was that good.  I agree that the burger was that good, but the bun looks pretty amazeballs itself so I might make it next time just because.  Try this turkey burger (with or without the bun) and let me know what you think.  I'm pretty sure you'll add amazeballs to your vocabulary just like the hubs did.

Cranberry Sauce
12 ounces fresh or frozen cranberries
1/2 cup honey 
zest of one lemon
juice of one lemon
3/4 cup water

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. Pour into a heatproof jar and allow to cool. Refrigerate. Note: it will thicken as it cools.

Turkey Burger
1/2 medium onion, finely diced
1-2 cloves garlic, minced
1 tablespoon chopped, fresh sage
2 teaspoons chopped, fresh rosemary
1 pound nitrate free ground turkey
1 egg
2 tablespoons greek yogurt
3 tablespoons whole wheat breadcrumbs
salt and pepper to taste
goat cheese

Saute onions and garlic in a saucepan over medium heat. Once the onions become translucent, add sage and rosemary and saute another minute. Set aside to cool.

In a large mixing bowl combine ground turkey, egg, yogurt, breadcrumbs, and cooled onion/herb mixture. Mix gently to combine. Divide meat into 4 sections and shape into patties.  Refrigerate patties for 20 minutes to firm up.  (I didn't do this because I was in a hurry and it worked fine although the patties were kind of flimsy).

Heat a heavy skillet or grill pan over medium-high heat. Sprinkle patties liberally with salt and pepper and cook for about 4 minutes on each side. Top with goat cheese, add a splash of water to the pan (approximately 1 tablespoon) and cover until liquid evaporates. This will soften the cheese, but not melt it (goat cheese doesn’t really melt).  Top with cranberry sauce and place burgers on toasted buns with mustard and spinach, if desired.

1 comment:

  1. I've never thought about using cranberry sauce on a turkey burger. Sounds great!