Cranberry & Herb Turkey Burgers

Cranberry & Herb Turkey Burgers

4 Reviews
From: EatingWell Magazine, June/July 2005

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • ¼ cup plus 2 tablespoons whole-wheat couscous
  • ½ cup boiling water
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 stalk celery, minced
  • 1 tablespoon chopped fresh thyme
  • 1½ teaspoons chopped fresh sage
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ¼ cup dried cranberries, finely chopped
  • 1 pound 93%-lean ground turkey


  • Active

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  • 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.)

Nutrition information

  • Per serving: 187 calories; 6 g fat(2 g sat); 2 g fiber; 15 g carbohydrates; 21 g protein; 2 mcg folate; 30 mg cholesterol; 4 g sugars; 0 g added sugars; 66 IU vitamin A; 2 mg vitamin C; 15 mg calcium; 1 mg iron; 248 mg sodium; 45 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 2 lean meat, 1 fat (mono)

Reviews 4

August 15, 2012
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By: EatingWell User
Excellent! These were awesome! As another reviewer mentioned, the burgers had all the components and wonderful flavors of Thanksgiving, but not so much that they would forever be deemed a Turkey Day burger. My only issue was trying to figure out how to serve them: On a bun? Open-faced? With baked fries? With Mashed potates and a vegetable? Nothing seemed like the appropriate accompaniment. Pros: Moist, Full of flavor, Easy to make, Large portion size Cons: Wasnt sure what to serve them with
December 04, 2010
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By: EatingWell User
Made these the Monday after Thanksgiving...guess I just wasn't ready to say goodbye to all the yummy Thanksgiving flavors. These were SOOO moist and tasty. My husband and I loved them and plan to make them again and again.
August 04, 2010
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By: EatingWell User
Delicious. Who would think turkey burgers could taste like this?
January 29, 2010
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By: EatingWell User
This recipe is outstanding! Very moist and juicy. It makes big burgers, so be hungry! This is my goto recipe for turkey burgers. It tastes enough like Thanksgiving to be reminiscent of Thanksgiving, but not too much. If I don't tell my guests that it is a "Thanksgiving" burger, they just say, "This is the best turkey burger I've ever had!". Actually, they say it even when they know it is a burger with a theme! Awesome!
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