Turkey Burgers with Cranberry Mayo and Brie

featured in Thanksgiving


Flavored with sage, whole grain mustard and garlic, these deluxe grilled turkey burgers are sure to please any hungry crowd for dinner.


Prep time:


Cook time


Total time






Turkey Burgers:

1 1/4 lb ground turkey:
1 1/4 lb
bread crumbs:
1/2 cup
finely chopped fresh sage:
2 tbsp
whole-grain mustard:
1 tbsp
Worcestershire sauce:
1 tbsp
olive oil:
1 tbsp
cloves garlic, minced:
salt and pepper:
1/2 tsp
brioche buns, split:
1/4 cup
cranberry sauce:
1/4 cup
Brie cheese, sliced:
4 oz
1 cup

Grilled Potato Wedges:

yellow-fleshed potatoes, cut into 1-inch wedges:
1 lb
olive oil:
1 tbsp
garlic powder:
1 tsp
salt and pepper:
1 tsp each
  1. Turkey Burgers: Mix together ground turkey, egg, bread crumbs, sage, mustard, Worcestershire sauce, oil, garlic, salt and pepper; divide into 4 portions and shape into 1/2-inch thick patties.
  2. Add 1 cup water to drip tray on Kenyon Grill; preheat grill to high heat.
  3. Grill burgers for 6 to 7 minutes per side or until cooked through and instant-read thermometer reaches 165°F when inserted into center of burger. Grill buns for 30 to 60 seconds or until lightly toasted.
  4. Stir together mayonnaise and cranberry sauce. Assemble burgers in buns with cranberry mayonnaise, Brie and arugula.
  5. Grilled Potato Wedges: Meanwhile, preheat grill to high heat. Toss together potatoes, olive oil, garlic powder, salt and pepper. Grill, covered, for 10 to 12 minutes per side or until well marked and tender. Serve with turkey burgers.
  • tip: Use grilled sweet potatoes if desired.
  • tip: Grill thinly sliced pancetta slices and add to burger if desired.

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