Turkey burgers all too often turn out dry, but we’ve discovered the sweet secret to keeping them moist: apples. The grated fruit is blended into the meat, which along with breadcrumbs, herbs, and garlic does an astonishing job of giving you everything you want in a patty. To continue the fruit-forward fall theme, we’ve also added a salad to the side that incorporates cranberries, walnuts, and a lemon dressing.*Please note that this recipe may be packaged with samples that contain peanuts, tree nuts and milk.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 4 people
/ serving 4 people
Brioche Buns(ContainsEggs, Wheat, Milk, Soy)
Wash and dry all produce. Preheat oven to 400 degrees. Mince garlic. Pick and finely chop enough sage leaves from stems to give you 2 TBSP. Halve and core apple. Slice one half into ½-inch-thick slices; grate other half into a large bowl. Halve lemon.
Stir together mayonnaise and a pinch of garlic in a small bowl. Season with salt and pepper.
Add panko, turkey, chopped sage, and remaining garlic to bowl with grated apple. Season with salt and pepper (we used 1½ tsp kosher salt). Thoroughly combine and form into four 1-inch-thick patties.
Heat a large drizzle of oil in a large pan over medium-high heat (use an ovenproof pan if you have one). Add burgers to pan and cook until browned on bottom, 4-5 minutes. Flip burgers, then place pan in oven. (TIP: Transfer burgers to a baking sheet if your pan is not ovenproof.) Cook until no longer pink in center, about 10 minutes.
Split buns in half and place on a baking sheet. Toast in oven until golden, 3-5 minutes. Toss lettuce, cranberries, walnuts, a squeeze of lemon, and a large drizzle of olive oil in another large bowl. Season with salt and pepper.
Spread buns with garlic mayo and fill with burgers. Top with apple slices and a few leaves of lettuce from salad. Serve with salad on the side.