Herb-Infused Turkey Burgers with Cranberry Mayo and Pecan Salad

These turkey burgers are anything but ordinary. Fresh sage and dried thyme infuse the patties with aromatic depth, while a creamy cranberry mayo adds a sweet-tart kick. Paired with a simple salad of mixed greens, dried cranberries and pecans dressed in balsamic vinegar, this meal is a delightful balance of flavors and textures.

Ready in just 35 minutes, these burgers are perfect for a weeknight dinner that feels special. The patties are pan-seared to juicy perfection, then nestled in toasted potato buns with a generous spread of cranberry mayo. Serve the salad on the side or pile it right on top for extra crunch.

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Ingredients

0.25 ounce SageView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

16 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 jar MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 ounce Cranberry JamView ingredient guideLike ingredientDislike ingredient

4 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

8 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

2 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

2 ounce PecansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (or use a toaster). Wash and dry all produce. Pick the sage leaves from the stems and discard stems. Mince the leaves until you have 2 tablespoons. Peel the shallot and grate it into a medium bowl (or finely mince it).
2. Add the ground turkey, minced sage, dried thyme and panko breadcrumbs to the bowl with the shallot. Season with a pinch of pepper and salt to taste (about 1 teaspoon kosher salt). Mix with your hands until just combined, then form into four 3/4-inch-thick patties.
3. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add the turkey patties and cook until no longer pink in the center, about 5-6 minutes per side.
4. Meanwhile, in a small bowl, stir together the mayonnaise and cranberry jam. Season with salt and pepper to taste. Split the potato buns and place them in the oven (or toaster) until golden, about 3-5 minutes.
5. In a large bowl, toss the mixed greens, dried cranberries and pecans with the balsamic vinegar and a large drizzle of olive oil. Season with salt and pepper.
6. Spread the cranberry mayo on the toasted buns. Place a turkey patty on each bun, then top with a small handful of the salad. Serve the remaining salad on the side.

Recipe Tips

FAQ

Can I use dried sage instead of fresh?

Yes, you can substitute 1 teaspoon of dried sage for the fresh sage. Add it along with the dried thyme.

Can I make these burgers ahead of time?

Yes, you can form the patties up to a day in advance and refrigerate them. Cook just before serving.

What can I use instead of potato buns?

Any soft burger bun or even lettuce wraps will work well.