Savory Cranberry Turkey Burgers with Pecan Salad

If you love the flavors of Thanksgiving any time of year, these turkey burgers are for you. Topped with a sweet and tangy cranberry mayo and served alongside a vibrant salad studded with dried cranberries and crunchy pecans, this dish brings all the cozy, festive vibes to your dinner table.

Made with simple ingredients like ground turkey, fresh sage and panko breadcrumbs, these patties are juicy and full of flavor. The cranberry jam mixed into the mayo adds a delightful twist, while the balsamic-dressed greens keep everything fresh and bright. It’s a balanced meal that comes together in under 40 minutes.

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Ingredients

0.25 ounce SageView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

8 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 jar MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 ounce Cranberry JamView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

1 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

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F (or use a toaster). Wash and dry all produce. Pick the sage leaves from the stems and discard the stems. Mince the leaves until you have 1½ teaspoons. Peel the shallot and grate it into a medium bowl (or finely mince it).
2. Add the ground turkey, minced sage, ½ teaspoon dried thyme and ¼ cup panko breadcrumbs to the bowl with the shallot. Season with a pinch of pepper and salt to taste (about ½ teaspoon kosher salt). Mix with your hands until just combined, then form into two patties about ¾-inch thick.
3. Heat a 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 2 tablespoons mayonnaise and 1 tablespoon 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 1 tablespoon balsamic vinegar and a 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 and top with a small handful of the salad. Serve with the remaining salad on the side.

Recipe Tips

FAQ

Can I use ground chicken instead of turkey?

Yes, ground chicken works well as a substitute. The cooking time may be similar, but ensure the internal temperature reaches 165°F.

Can I make these burgers gluten-free?

Absolutely. Use gluten-free panko breadcrumbs and serve on gluten-free buns or lettuce wraps.

How do I store leftovers?

Store the cooked patties and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat patties in a skillet or microwave and dress the salad fresh.