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.

Makes 6 servings

ACTIVE TIME: 40 minutes

TOTAL TIME: 50 minutes

EASE OF PREPARATION: Easy

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

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.

NUTRITION INFORMATION: Per serving: 217 calories; 10 g fat (2 g sat, 4 g mono); 43 mg cholesterol; 17 g carbohydrate; 17 g protein; 2 g fiber; 256 mg sodium.

1 Carbohydrate Serving

Exchanges: 1 starch, 2 very lean meat, 1 fat (mono)

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.)

Tastes like Thanksgiving on a bun. Easy to make and a fun unique flavor.

Erin, MN

I really havent tried this recipe yet.AM concerned about amt of sugar in dried cranberries.How much sugar is in this recipe. Thank you Judy

Anonymous, Palm Desert, Ca

These are fantastic. Never tried it with the Blueberry Ketchup. We always add more cranberries than called for.

this is great!!! Husband and his friends ate 5lbs of the burgers. We only had three burgers left out of 15 of them.

, garden city, mi

Wow! Since finding this recipe I've made it twice - both huge hits. The blueberry ketchup is awesome with them - but they're still amazing without. Very impressed!

Melisa, MD

For Palm Desert Ca - each serving will have 15g carbs/sugar, 2g fiber

Sandy, Bear, DE