Turkey Burgers With Brie Cranberries And Fresh Rosemary Recipes

TURKEY BURGERS WITH BRIE, CRANBERRIES, AND FRESH ROSEMARY

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Combine the white bread, garlic, and boiling water in a mixing bowl; mash with a fork to combine. Add the turkey, red onion, cranberries, Brie, rosemary, ketchup, salt, and pepper; mix thoroughly with your hands. Shape the mixture into 6 patties.
• Cook under the preheated broiler until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CRANBERRY TURKEY BURGERS WITH GREEN SALAD

Steps:

• Wash and dry all produce. Preheat oven to 400 degrees (TIP: If you have a toaster, you can skip this.) Pick leaves from sage and discard stems. Mince leaves until you have 2 TBSP. Peel shallot and grate into medium bowl. Alternatively, finely mince shallot.
• Add turkey, sage, thyme, and panko to bowl with shallots. Season with a pinch of pepper and salt to taste (we used 1 tsp kosher salt). Mix with your hands until just combined and form into four ¾-inch-thick patties.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add turkey patties and cook until no longer pink in center, 5-6 minutes per side.
• Meanwhile, stir mayonnaise and cranberry jam in a small bowl. Season with salt and pepper. Split potato buns and place in oven (or toaster) until golden, 3-5 minutes.
• Toss spring mix, dried cranberries, and pecans in a large bowl with balsamic vinegar and a large drizzle of olive oil. Season with salt and pepper.
• Spread cranberry mayo on toasted buns. Place a turkey patty and a small handful of the salad on each bun. Serve with remaining salad.

TURKEY BURGERS FILLED WITH BRIE AND GRILLED GRANNY SMITH APPLES

Steps:

• Preheat a gas or charcoal grill to high. Shape the ground turkey into 4 round patties about 1 1/2-inches thick. Make a small indentation in the center of each patty, place 1 cube of cheese in it, and press the turkey up and around, to cover it. Brush both sides of the burger lightly with the olive oil and season with salt and pepper.
• Grill until cooked through, about 4 minutes on each side.
• While the burgers are cooking, brush the apples on both sides with vegetable oil and grill until golden, about 2 minutes on each side.
• Split the bread and toast on the grill, cut side down, until golden. Place a burger on the bottom of each quarter. Top with 1 or 2 apple slices, several sprigs of arugula, and the remaining bread. Arrange the burgers on a platter.

TURKEY BURGERS WITH BRIE AND GRILLED APPLES

Steps:

• To prepare the burgers:
• Shape the meat firmly into 4 round uniform patties about 1 1/2inches thick. Make a small indentation in the center of each patty and place 1 cube of the cheese in each. Knead the meat slightly to cover the hole. Brush both sides of the burgers lightly with the olive oil and season with salt and pepper to taste. Heat a large cast iron skillet over medium high heat until just smoking. Cook the burgers to your liking. Brush the apples on both sides with the vegetable oil. Grill (in a grill pan) until golden on both sides. Place a burger on the bottom of each roll, top with 1 or 2 apple slices and a dollop of ketchup

CRANBERRY, BRIE & TURKEY PIZZA

Steps:

• Preheat oven to 450°. Place crust on an ungreased baking sheet., In a small bowl, mix cranberry sauce and orange zest; spread over crust. Top with mozzarella cheese, turkey, onion and Brie cheese; sprinkle with rosemary. Bake 10-12 minutes or until cheese is melted.

CRANBERRY TURKEY BURGERS

Steps:

• In a large bowl, combine the first six ingredients. Crumble turkey over mixture and mix well. Shape into six patties., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill patties, covered, over medium heat or broil 4 in. from the heat for 10 minutes on each side or until a thermometer reads 165° and juices run clear. , Spread mayonnaise over muffin halves. Place the lettuce, turkey burgers and cranberry sauce on muffin bottoms; replace tops.

CRANBERRY TURKEY BURGERS

Steps:

• Mix together the turkey, onion, sage, bread crumbs, cranberry sauce, and salt and pepper.
• Mix in egg white.
• Press into 4x4 inch rounds, about 3/4 inch thick.
• Chill the burgers for 30 minutes.
• Brush burgers with oil and place on grill or under preheated medium broiler.
• Cook for 10 minutes.
• Turn the burgers over and brush again with oil.
• Cook for another 12-15 minutes until cooked through.
• Fill the burger rolls with lettuce, tomato, and a burger, and top with cranberry sauce.

GRILLED TURKEY BURGERS WITH CRANBERRY HORSERADISH DRESSING

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Stir the cranberry sauce, horseradish, lemon juice, and cumin together in a bowl. Season to taste with salt and pepper, and set aside.
• Mix the egg, celery, and onion in a bowl with your hand until the egg is smooth. Add the turkey, thyme, poultry seasoning, parsley, and bread crumbs; mix until evenly combined. Form the turkey mixture into 8 patties.
• Cook the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place onto the hamburger buns, and top with cranberry sauce to serve.

TURKEY, BRIE & CRANBERRY WELLINGTON

Steps:

• For the filling, trim your turkey breasts: you want to create a long tube of meat in the middle of your wellington, similar in shape to a fillet of beef. You can use the trimmings in the stuffing, so don't worry about wastage. Once you have the correct shape, slice a pocket into the breasts deep enough so that the brie and cranberry sauce will stay inside, but don't cut all the way through. Divide the cranberry sauce and brie between the two turkey breasts, then chill while you make the stuffing.
• For the stuffing, heat the butter in a frying pan and gently cook the leek for about 5 mins. Meanwhile, finely chop the turkey trimmings and add to the pan with the gammon. Cook for about 5 mins, then remove and allow to cool slightly. Mix with the sausagemeat, sage and breadcrumbs, then season.
• Roll out the first block of pastry on a floured surface to about £1 thickness: you want a long thin shape that is about 5cm wider than turkey breast width and 5cm longer than length of turkey breasts placed end to end. Gently lift this onto a baking sheet and put the turkey breasts on top, followed by the stuffing. Roll out the second block of pastry, brush the edge of the bottom sheet with egg and lay the top one over. Trim edges to neaten, then crimp together. Can be made up to 1 day in advance and chilled.
• Heat the oven to 200C/180C fan/gas 6. Brush the wellington with more beaten egg and, with a sharp knife, score a criss-cross pattern, but don't cut all the way through. Cook for 30 mins, then cover with foil and cook for 30-45 mins more. After 1 hr, check that the middle is hot by inserting a skewer for 5 secs - it should feel hot to the touch. Leave to rest for 15 mins, then slice to serve.

BUILD YOUR OWN CANADIAN CRANBERRY AND HERB TURKEY BURGERS!

Steps:

• If grilling the burgers, preheat grill to medium-high. (You can also pan-fry or barbeque these burgers.).
• Meanwhile, heat oil in a large frying pan/skillet over medium heat, or spray three or four sprays of low fat spray. Add the diced onion and cook, stirring, for about 5 minutes. Add the thyme, sage, salt and pepper; cook until fragrant, for about 30 seconds more.
• Transfer the mixture to a large mixing bowl and add the breadcrumbs and cranberries, stir to combine. Let the mixture cool for 5 minutes. Add the turkey mince and stir until combined; do not overmix. Form the mixture into 6 burgers/patties.
• To cook on the stovetop: Coat a large nonstick frying pan/skillet, preferably cast-iron, with cooking spray and set over medium-high heat for 2 minutes. Add the burgers/patties, reduce heat to medium, and cook for about 5 minutes. Turn and cook on the other side for about 2 minutes. Cover and continue to cook until lightly browned but still juicy (the juices should run clear, not pink), about 3 - 4 minutes more.
• To grill: Oil the grill rack and grill the burgers for 5 to 6 minutes per side, flipping gently to avoid breaking them.
• Serve the burgers immediately, inside a burger bun with the optionial extras and condiments as suggested. A mixed salad is also a great accompaniment.
• NB: If using the bacon or the cheese slices, grill or fry the bacon slices for about 2 to 3 minutes beforehand and then place the bacon or cheese slice on top of a cooked burger for the last 2 - 3 minutes of grilling or cooking time.