Turkey Cranberry Burger or Lettuce Wraps Recipe

"To me, this is the perfect Fall burger - cranberry, nuts, and flavors of a thanksgiving turkey. But, for those who want a bit healthier version, with all the same flavor ... simply make these as flat meatballs; bake, and serve in a lettuce wrap. Equally as good - with less calories (carbs). A simply cranberry mustard sauce makes the perfect condiment; and, served on a Whole Wheat English Muffins, for something a bit different. And, for this burger, a tangy bit of goat cheese. This recipe I found on a couple of sites, including Pinterest; but, I believe I saw it first on www.eatingwell.com. But, it is well worth sharing. I have changed up a few things; but, kept the burger basically the same. Prep time does include letting the burgers freeze a bit, to firm up. Again, not necessary; but, I find it very helpful."

Step by Step Method

Step 1

Couscous ... Cook the couscous according to package directions; you need 1/3 cup after it is cooked. The easiest way to prepare couscous for this small of an amount; is to heat up the water in a measuring cup, add the couscous, mix, and cover with a hot pad. And 5 minutes later, it is done - no pots or pans. Let it set, then fluff with a fork and cool.

Step 2

Sauce ... Mix the cranberry sauce with the mustard and set to the side. I prefer to add horseradish to mine - it is optional; but, I love it. Cover with plastic wrap, and refrigerate until ready to use.

Step 3

Burgers or Meatballs ... I prefer to saute the celery and onions first for this recipe - It just works better, and seems to add a bit of moistness to the turkey. Add the olive oil and butter to a nonstick pan, and bring to medium heat. Then, add the onions, celery, and a pinch of both salt and pepper, on medium low heat (sweating), until tender. You do not want them to brown, so go slow. Then, add the cranberry sauce, thyme, sage, walnuts, and another pinch of salt and pepper - then, remove from the heat to cool.

Step 4

Add the cooled vegetable/cranberry mix to a large bowl; along with the couscous, and mix to combine. Then, add the meat, and mix by hand to combine. DO NOT over mix. For either 4 patties, or small meatballs if you decide to make lettuce wraps. I like to make the meatballs 'slightly flat,' as they are easier to eat in a lettuce wrap. Then, I prefer to freeze mine - maybe 20-30 minutes. Turkey is very moist; and a quick "freeze" helps to 'mary' all the flavors; but, also firm up the burgers. Obviously, if you decide on meatballs, just 10-15 minutes in the freezer would be plenty.

Step 5

Cooking ... I think there is enough flavor in this burger as is - but, if you want; you can season your burgers and meatballs with a pinch of salt and pepper before cooking. I don't find it necessary, so this is completely optional.

Step 6

Turkey burgers are very tender/moist and soft; so, I suggest a flat grill pan or saute pan, vs an outdoor grill. Make sure to lightly oil your grill or saute pan. For the meatballs, they will be baked on a sheet pan lined with parchment paper or foil (also sprayed with a nonstick spray), for easy clean up. Obviously, depending on what you make will determine the cooking time - turkey needs to be cooked through. Meatballs in a 400 degree oven, middle shelf, for 12-15 minutes. depending on the size. Remember, I like to use more of a flattened meatball; and, they tend to cook quicker. If making burgers, about 7-9 minutes per side. And, make sure to get a nice sear on the first side before flipping.

Step 7

For the burgers, add the goat cheese the last couple of minutes. For the meatballs, you will add the cheese to the lettuce wrap.

Step 8

Serve ... For the burger - First, toast your English muffins, top with a little cranberry/mustard; a lettuce leaf, the burger, another lettuce leaf; and a bit more sauce. For a lettuce wrap - add a little sauce, then a 2-3 meatballs, goat cheese, a bit more sauce; and wrap them up. Secure with a toothpick if you want.