Is anyone else as crazy about Thanksgiving as we are? We’re happy to indulge in November’s favorite flavors all year long and think you will be too after trying this recipe. Featuring turkey burgers slathered in cranberry mayo, with a cranberry-studded salad on the side, it’ll make you thankful that tasty flavor combos are always in season!
Spring Mix Lettuce
Wash and dry all produce. Preheat oven to 400 degrees. (TIP: If you have a toaster, you can skip heating the oven.) Pick leaves from sage and discard stems. Mince leaves until you have 1½ tsp. Peel shallot and grate into medium bowl. Alternatively, finely mince shallot.
Add turkey, sage, ½ tsp thyme, and ¼ cup panko to bowl with shallots. Season with a pinch of pepper and salt to taste (we used ½ tsp kosher salt). Mix with your hands until just combined and form into two ¾-inch-thick patties.
Heat a 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 2 TBSP mayonnaise and 1 TBSP 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 1 TBSP balsamic vinegar and a 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 on the side.