Cranberry & Herb Turkey Burgers
This recipe, Cranberry & Herb Turkey Burgers is from Diabetic Connect. 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.
Cranberry & Herb Turkey Burgers Recipe
Cranberry & Herb Turkey Burgers
¼ cup plus t Tbsp. whole-wheat couscous
½ cup boiling water
2 Tbsp. extra-virgin olive oil
1 small onion, finely chopped
1 stalk celery, minced
1 Tbsp. chopped fresh thyme
1 ½ tsp. chopped fresh sage
½ tsp. salt
½ tsp. ground pepper
¼ cup dried cranberries, finely chopped
1 lb. 93% lean ground turkey
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 cranberries and stir to combine. Let cool for 5 minutes. Add turkey and stir until combined; do not over mix. Form the mixture into 6 patties.
To cook on the stovetop: Coat a large nonstick skillet, preferably cast-iron, with cooking spray and set oven to 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 and grill the burgers for 5 to 6 minutes per side, flipping gently to avoid breaking them. Serve immediately. 6 patties
(Recipe for Cranberry & Herb Turkey Burgers came from Diabetic Connect, 2014)
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