Cranberry-Glazed Turkey Burgers

Ingredients

2 lbs ground turkey

6 Tbsp minced fresh Sage or 2 Tbsp crumbled dried Sage

3 Tbsp minced fresh thyme or 1 Tbsp crumbled dries thyme

3 Tbsp grated or minced orange zest

Salt

Freshly ground black pepper

6 whole-wheat hamburger buns, split

Vegetable oil to brush on grill rack

Sable and Rosenfeld Port Cranberry Sauce, melted for brushing on patties

fresh sage leaves for garnish

Preparation

In a grill prepare a medium hot fire for direct heat cooking

In a large bowl, combine the turkey and minced or crumbled sage and thyme, orange zest, and a little salt and pepper. Handle the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into round patties to fit the buns.

When the fire is ready, brush the grill rack with vegetable oil. Place the patties on the grill rack and brush the tops with the melted Sable and Rosenfeld Port Cranberry Sauce, and cook until browned at the bottom, about 4 minutes. With a large spatula, carefully turn the patties and cook, brushing frequently with the sauce, until the patty test opaque when cut into with a small, sharp knife about 4 minutes longer. During the last few minutes of cooking place the buns, cut side down, on the outer edges of the grill to toast lightly.

Transfer the patties to the bottom halves of the buns and cover with the bun tops. Garnish plates with the sage leaves.

Serves 6

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Cranberry-Glazed Turkey Burgers

2 lbs ground turkey

6 Tbsp minced fresh Sage or 2 Tbsp crumbled dried Sage

3 Tbsp minced fresh thyme or 1 Tbsp crumbled dries thyme

3 Tbsp grated or minced orange zest

Salt

Freshly ground black pepper

6 whole-wheat hamburger buns, split

Vegetable oil to brush on grill rack

Sable and Rosenfeld Port Cranberry Sauce, melted for brushing on patties

fresh sage leaves for garnish

Preparation

In a grill prepare a medium hot fire for direct heat cooking

In a large bowl, combine the turkey and minced or crumbled sage and thyme, orange zest, and a little salt and pepper. Handle the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into round patties to fit the buns.

When the fire is ready, brush the grill rack with vegetable oil. Place the patties on the grill rack and brush the tops with the melted Sable and Rosenfeld Port Cranberry Sauce, and cook until browned at the bottom, about 4 minutes. With a large spatula, carefully turn the patties and cook, brushing frequently with the sauce, until the patty test opaque when cut into with a small, sharp knife about 4 minutes longer. During the last few minutes of cooking place the buns, cut side down, on the outer edges of the grill to toast lightly.

Transfer the patties to the bottom halves of the buns and cover with the bun tops. Garnish plates with the sage leaves.

Serves 6