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Cranberry & Herb Turkey Burgers

Source: © EatingWell Magazine
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Active Time:  40 Minutes
Total Time:  50 Minutes
  6 servings
Our usual problem with turkey burgers is the dry, chewy texture of the cooked meat. The usual solution is to add fat, but a little sautéed onion, dried cranberries and soaked couscous work even better without larding down this healthy main course. With sage and thyme, call it a summery answer to Thanksgiving dinner. If you like, serve with homemade Blueberry Ketchup.
RECIPE INGREDIENTS
1/4 cup plus 2 tablespoons  whole-wheat couscous
1/2 cup  boiling water
2 tablespoons  extra-virgin olive oil
1   small onion, finely chopped
1 stalk  celery, minced
1 tablespoon  chopped fresh thyme
1 1/2 teaspoons  chopped fresh sage
1/2 teaspoon  salt
1/2 teaspoon  freshly ground pepper
1/4 cup  dried cranberries, finely chopped
1 pound  93%-lean ground turkey

Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill).
Cranberry & Herb Turkey Burgers Recipe at Cooking.com
DIRECTIONS
Place couscous in a large bowl. Pour in boiling water, stir and set aside until the water is absorbed, about 5 minutes. If grilling the burgers, preheat grill to medium-high.


Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, for 1 minute. Add celery; cook, stirring, until softened, about 3 minutes. Add thyme, sage, salt and pepper; cook until fragrant, about 20 seconds more. Transfer the mixture to the bowl with the couscous, add cranberries and stir to combine. Let cool for 5 minutes. Add turkey and stir until combined; do not overmix. Form the mixture into 6 patties.


To cook on the stovetop: Coat a large nonstick skillet, preferably cast-iron, with cooking spray and set over medium-high heat for 2 minutes. Add the patties, reduce heat to medium, and cook for 4 minutes. Turn and cook on the other side for 2 minutes. Cover and continue to cook until lightly browned but still juicy (the juices should run clear, not pink), about 4 minutes more. (An instant-read thermometer inserted in the center should read 165° F). To grill: Oil the grill rack (see Tip) and grill the burgers for 5 to 6 minutes per side, flipping gently to avoid breaking them. Serve immediately.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   6 servings
Calories: 217
Fat. Total: 10g
Protein: 17g
Carbohydrates, Total: 17g
Fat, Saturated: 2g
Fiber: 2g
Cholesterol: 43mg
Sodium: 256mg
% Cal. from Fat: 41%
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