Crantastic Turkey Burgers
with Jammy Mayonnaise and a Green Salad
Is anyone else as crazy about Thanksgiving as we are? We’re happy to indulge in November’s favorite foods well past their season. You will be too after trying these turkey burgers slathered in cranberry mayo, with a cranberry-studded salad on the side. They’ll make you thankful that you can get your gobble gobble on at burger night—or any time of year.
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 toaster oven or oven to 400 degrees. Pick and mince enough sage leaves from stems to give you 2 TBSP. Peel shallot, then grate into a medium bowl. TIP: No grater? Try mincing the shallot instead.
Add turkey, sage, thyme, and panko to bowl with shallot. Add a pinch of pepper and season with salt (we used 1 tsp kosher salt). Mix with your hands until just combined, then shape 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 jam in a small bowl. Season with salt and pepper. Split buns in half. Toast in toaster oven (or oven) until golden, 3-5 minutes. TIP: Place buns on a baking sheet first if toasting in the oven.
Toss together lettuce, dried cranberries, pecans, 1 TBSP vinegar (we sent more), and a large drizzle of olive oil in a large bowl. Season with salt and pepper.
Spread cranberry mayo onto buns, then fill each bun with a turkey patty and a small handful of lettuce from salad. Serve with remaining salad on the side.