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Cranberry & Herb Turkey Burgers

Cranberry & Herb Turkey Burgers
This Recipe Is:

WebMD Recipe from EatingWell.com

Our usual problem with turkey burgers is the dry, chewy texture of the cooked meat. The usual solution is to add fat, but a little sautéed onion, dried cranberries and soaked couscous work even better without larding down this healthy main course. With sage and thyme, call it a summery answer to Thanksgiving dinner. If you like, serve with homemade Blueberry Ketchup.

Ingredients
Prep: 40 minutes | Total Time: 50 minutes
  • 1/4 cup plus 2 tablespoons
    whole-wheat couscous
  • 1/2 cup
    boiling water
  • 2 tablespoons
    extra-virgin olive oil
  • small onion, finely chopped
  • 1 stalk
    celery, minced
  • 1 tablespoon
    chopped fresh thyme
  • 1 1/2 teaspoons
    chopped fresh sage
  • 1/2 teaspoon
    salt
  • 1/2 teaspoon
    freshly ground pepper
  • 1/4 cup
    dried cranberries, finely chopped
  • 1 pound
    93%-lean ground turkey
Instructions
  1. Place couscous in a large bowl. Pour in boiling water, stir and set aside until the water is absorbed, about 5 minutes. If grilling the burgers, preheat grill to medium-high.
  2. Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, for 1 minute. Add celery; cook, stirring, until softened, about 3 minutes. Add thyme, sage, salt and pepper; cook until fragrant, about 20 seconds more. Transfer the mixture to the bowl with the couscous, add cranberries and stir to combine. Let cool for 5 minutes. Add turkey and stir until combined; do not overmix. Form the mixture into 6 patties.
  3. To cook on the stovetop: Coat a large nonstick skillet, preferably cast-iron, with cooking spray and set over medium-high heat for 2 minutes. Add the patties, reduce heat to medium, and cook for 4 minutes. Turn and cook on the other side for 2 minutes. Cover and continue to cook until lightly browned but still juicy (the juices should run clear, not pink), about 4 minutes more. (An instant-read thermometer inserted in the center should read 165° F.) To grill: Oil the grill rack (see Tip) and grill the burgers for 5 to 6 minutes per side, flipping gently to avoid breaking them. Serve immediately.

 

Tip

To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutritional Information

Makes: 6 servings
  • Calories217
  • Fat10 g
    • Saturated fat2 g
  • Cholesterol43 mg
  • Carbohydrates17 g
    • Dietary fiber2 g
  • Protein17 g
  • Sodium258 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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