These 20-minute Cranberry Herb Skillet Turkey Burgers feature lean ground turkey, an easy and healthy homemade cranberry sauce, and rosemary formed into patties and seared to perfection in a cast iron skillet.
Hi and happy start of a new week to you! I don’t have a whole lot to report about the weekend, and that’s because it was wonderfully slow-paced and restorative. Just what I needed. I completed a few workouts, meal-prepped for the week ahead, cleaned, and made some pretty epic smoked burgers with caramelized onions for dinner one night. Tip: add a few drops of liquid smoke (sold in a small glass bottle at most grocery stores, usually near the sauces/other condiments) to ground meat. SO good! Maybe I’ll share the recipe soon?
Since November is in full swing and Thanksgiving is only a week away (what?!), I’ve been stepping it up in the kitchen and taking full advantage of fall flavors before I hop onto the seasonal winter flavors train. First on my list to tackle: cranberry! Cranberries are a mid-fall classic, and for good reason. They’re perfectly tart yet can be sweetened to perfection, and they’re packed with nutrients and antioxidants. Just a few other pluses:
- Half a cup of cranberries contains just 25 calories.
- Cranberries are high in vitamin C, vitamin A, and vitamin K.
- They contain an antioxidants called proanthrocyanidins (PACs), which may help prevent a range of diseases.
Good news: if you’re looking for a rather delicious yet healthy way to enjoy cranberries or cranberry sauce, I have just the recipe to share with you today: Cranberry Herb Skillet Turkey Burgers. Many cranberry recipes contain dried cranberries or traditional cranberry sauce–both of which are delicious but sometimes loaded with a cup or more of sugar. Not pretty.
These cranberry turkey burgers, however, contain a cranberry sauce that is made with just whole fresh cranberries, water, and stevia. That’s it! And it’s super easy to make, promise: just dump those 3 ingredients into a pan on the stove and simmer away. Then mix the ground turkey together with the cranberry sauce, herbs, spices, plus egg + almond flour to bind it all together.
Although the batter already contains a generous serving of the cranberry sauce, I highly recommend using the extra sauce from the recipe to top the burgers. And if you really want to take things up a notch, melt a little cheese over the top as well. I think white cheddar, yellow cheddar, or brie would be extra delicious. Serve on a whole wheat bun with a simple green salad on the side, in a lettuce wrap, or however you desire.
I already know what I’m doing with my leftover cranberry sauce post-Thanksgiving. Do you?
- 2 pounds ground turkey
- 12 ounces whole cranberries
- 1 cup water
- ¼ teaspoon stevia powder
- ⅔ cup sweet onion, diced
- 1 teaspoon dried rosemary
- 2 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 egg
- ½ cup almond meal
- Coconut oil or cooking spray
- Add the cranberries, water, and stevia powder to a medium saucepan and bring to a boil. Reduce to a simmer and cook until most of the cranberries have burst and a sauce forms, then remove from heat and set aside.
- Saute the onion and rosemary over medium-high heat for 3-4 minutes. Add the garlic and saute an additional 1-2 minutes.
- In a large bowl, combine the ground turkey, onion/rosemary/garlic mixture, ½ cup of the cranberry sauce, garlic powder, sea salt, black pepper, egg, and almond meal. Be careful not to overmix.
- Preheat a pan (preferably cast iron) over medium-high heat for 2 minutes. Form meat into patties and cook for 3-4 minutes on one side, then flip and cook for an additional 2 minutes.
- Optional: Serve with melted cheese and remaining cranberry sauce on top if desired.
The almond meal may be swapped for regular breadcrumbs, if desired.
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