Apple Sage Turkey Burgers
with Garlic Mayo and Cranberry Walnut Salad
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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Milk, Eggs, Soy, Wheat)
(Contains Tree Nuts)
Not included in your delivery
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.