Turkey Burgers with Cranberry Brie (Printable)

Savory turkey patties paired with melted Brie and tart cranberry sauce on toasted buns.

# What You Need:

→ Turkey Burgers

01 - 1.1 lb ground turkey
02 - 1 small onion, finely chopped
03 - 1 garlic clove, minced
04 - 2 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 cooking)

→ Toppings

09 - 4 oz Brie cheese, sliced
10 - 4 oz cranberry sauce
11 - 4 burger buns, split and toasted
12 - 1 handful arugula or baby spinach leaves

# How To Make:

01 - In a mixing bowl, gently combine ground turkey, finely chopped onion, minced garlic, chopped parsley, Dijon mustard, salt, and black pepper without overworking the mixture.
02 - Divide the mixture into four equal portions and shape each into a patty slightly larger than the bun diameter.
03 - Heat olive oil in a large skillet or grill pan over medium heat. Cook the patties for 5 to 6 minutes per side until golden brown and the internal temperature reaches 165°F.
04 - During the final two minutes of cooking, place Brie slices atop each patty, cover the pan or tent loosely with foil to facilitate melting.
05 - Toast the split burger buns until they achieve a golden hue.
06 - Layer arugula or baby spinach leaves on the bottom bun halves, then add the turkey patty with melted Brie. Spoon cranberry sauce evenly over each, finishing with the top bun.
07 - Present immediately while warm to enjoy optimal flavors and textures.

# Expert Tips:

01 -
  • Ground turkey stays surprisingly juicy and tender when you don't overwork the mixture, and the Brie does all the heavy lifting in the flavor department.
  • The cranberry sauce adds this unexpected tartness that cuts through the richness in the best way, making it feel more interesting than a standard burger.
  • The whole thing comes together in 35 minutes, which means you can impress people on a weeknight without any stress.
02 -
  • The moment you flip your burgers, resist the urge to press them down with your spatula—this squeezes out all the moisture and defeats the entire purpose of using tender ground turkey.
  • If your internal temperature isn't quite at 74°C or 165°F, the burger will be dense and unpleasant, so invest in a quick meat thermometer if you don't have one.
  • Toasting the buns isn't optional if you care about keeping them from turning into mush—the crispy exterior is your structural defense against soggy bottoms.
03 -
  • Chill your patty mixture for 15 minutes before cooking if you have the time—it helps them hold together better and cook more evenly.
  • A meat thermometer takes all the guesswork out of doneness and means you'll never overcook the turkey, which is the real enemy here.

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