Cranberry Turkey Burgers
with Green Salad
Parsley, rosemary, and thyme? Yes, we’re going there. This power trio of herbs is used to enhance the flavor of roasted winter veggies in this recipe, as well as to make a flavorful pan sauce that gets drizzled over everything. Served with brown rice, it’s a healthy, fortifying meal that’ll help you stay energized through the week.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Eggs, Milk, Soy, Wheat)
(Contains Tree Nuts)
Not included in your delivery
Wash and dry all produce. Preheat oven to 400 degrees (TIP: If you have a toaster, you can skip this.) Pick leaves from sage and discard stems. Mince leaves until you have 2 TBSP. Peel shallot and grate into medium bowl. Alternatively, finely mince shallot.
Add turkey, sage, thyme, and panko to bowl with shallots. Season with a pinch of pepper and salt to taste (we used 1 tsp kosher salt). Mix with your hands until just combined and form into four ¾-inch-thick patties.
Heat a large drizzle of oil in a large pan over medium-high heat. Add turkey patties and cook until no longer pink in center, 5-6 minutes per side.
Meanwhile, stir mayonnaise and cranberry jam in a small bowl. Season with salt and pepper. Split potato buns and place in oven (or toaster) until golden, 3-5 minutes.
Toss spring mix, dried cranberries, and pecans in a large bowl with balsamic vinegar and a large drizzle of olive oil. Season with salt and pepper.
Spread cranberry mayo on toasted buns. Place a turkey patty and a small handful of the salad on each bun. Serve with remaining salad.