Turkey Brie Cranberry Burger (Print Version)
A flavorful turkey burger with creamy Brie and tart cranberry topping on toasted buns.
# What You Need:
→ Turkey Patties
01 - 1.1 lb ground turkey
02 - 1 small onion, finely chopped
03 - 1 garlic clove, minced
04 - 1 tbsp fresh parsley, chopped
05 - 1 tsp Dijon mustard
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
08 - 1 tbsp olive oil (for frying)
→ Cranberry Sauce
09 - 1 cup fresh or frozen cranberries
10 - 1/4 cup sugar
11 - 1/4 cup water
12 - 1 tsp orange zest
13 - Pinch of salt
→ Assembly
14 - 4 oz Brie cheese, sliced
15 - 4 brioche or whole wheat burger buns, split
16 - 1 tbsp butter (optional, for toasting buns)
17 - Lettuce leaves
18 - Sliced red onion (optional)
# Preparation Steps:
01 - Combine cranberries, sugar, water, orange zest, and salt in a small saucepan. Simmer over medium heat, stirring occasionally, until cranberries burst and sauce thickens, about 8 to 10 minutes. Remove from heat and cool slightly.
02 - In a mixing bowl, blend ground turkey, onion, garlic, parsley, Dijon mustard, salt, and pepper until just combined. Shape mixture into four equal patties.
03 - Heat olive oil in a skillet over medium heat. Cook patties 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate.
04 - Optional: Melt butter in the skillet over medium heat. Toast buns, cut side down, until lightly golden.
05 - Layer lettuce on bottom bun halves. Place a turkey patty atop each, followed by Brie slices, a spoonful of cranberry sauce, and red onion slices if desired. Cover with top buns.
06 - Serve immediately while warm and the Brie is melted.
# Expert Advice:
01 -
- Turkey stays incredibly juicy when you resist over-mixing the patties and cook them just right—no dry, rubbery bites.
- The cranberry sauce tastes like a gourmet condiment but takes only ten minutes, making weeknight dinner feel special.
- Brie melts into creamy pockets of luxury without any fancy technique or extra equipment.
02 -
- The internal temperature of turkey reaches 165°F and that's non-negotiable for food safety, but the good news is that ground turkey cooked to that temperature is still surprisingly tender if you don't squeeze or press the patties while they're cooking.
- Not toasting your buns is a missed opportunity—they'll absorb the cranberry sauce and get soggy, but a quick toast in butter creates a subtle barrier that keeps everything structured and delicious.
03 -
- The secret to keeping turkey burgers from drying out is buying ground turkey that still has some fat content—99% lean just doesn't work here, so look for something in the 85 to 90% lean range.
- If you're short on time, store-bought cranberry sauce works in a pinch, but warming it with fresh orange zest makes it taste homemade and intentional.