Thankfully I found a way to get all of those flavors into a dish that is cooked outside on the barbecue. This burger really tasted like Thanksgiving to me. Maybe it’s the sage, maybe it’s the cranberries. Whatever it is, the first bite made me think of a chilly November afternoon, although it actually was a warm spring evening.
I served the burger with simple garnishes: mayo, lettuce, and cheddar cheese. I think that other condiments could add to the flavor even more. Perhaps a cranberry-infused mayonnaise or a garlic aioli would be a nice addition.
I used 93% lean ground turkey for this burger. While I could have gone leaner, I think it would have been too dry. There also was a less lean option, which may appeal to fans of a really juicy burger. I liked mine as is.
When you’re missing the feel of fall amidst the heat of summer, give this burger a try.
- 1 Tb. olive oil, plus extra
- 1/4 cup sweet onion
- 1/4 cup celery, diced
- 1 lb. ground turkey
- 1/4 cup bread crumbs
- 1/4 cup dried cranberries
- 1 tsp. dried sage
- salt & pepper
- Heat 1 tablespoon olive oil in a large frying pan over medium heat.
- Add onion and celery, and saute until tender, about 10 minutes.
- In a large bowl combine ground turkey, celery, onion, bread crumbs, cranberries, and sage.
- Mix well using hands.
- Season with salt and pepper; mix again.
- Divide and shape into 4 patties.
- Brush both sides of each burger with olive oil.
- Place on preheated grill, cooking approximately 4-5 minutes per side, until fully cooked.
- Serve with desired bun and toppings.
