Name: Turkey Burgers with Cranberry Relish and Smoked Gouda
Total time: 1 h 15 min
Ingredients: ⅓ cup sugar; ¼ cup water; 4 ounces (1 cup) fresh or frozen cranberries; 1 recipe recipe (see note) or 1¾ pounds ground turkey tossed with 2 tablespoons melted butter; ¾ teaspoon table salt , divided; ¼ teaspoon pepper; 2 teaspoons vegetable oil; 4 ounces smoked Gouda cheese , shredded (1 cup); 6 tablespoons unsalted butter; 1 teaspoon dried sage; 1 garlic clove , minced; ¼ teaspoon celery seeds; 4 hamburger buns , toasted; 4 leaves red or green lettuce

Why This Recipe Works

We started by making a simple cranberry relish, simmering the cranberries with water and sugar until a good portion of the berries burst and the mixture thickened. Next we cooked our turkey burgers, which we seared in a pan before adding smoked gouda and finishing them in a low oven. While the burgers rested, we bloomed dried sage, garlic, and celery seeds in butter and then brushed this mixture over the toasted buns.

Before You Begin

We prefer to use our Grind-Your-Own Turkey Burger Blend here; however, you can substitute 1¾ pounds of ground turkey tossed with 2 tablespoons melted butter if desired. Avoid ground turkey breast (also labeled 99 percent fat-free).

Instructions

Bring sugar and water to boil in medium saucepan over medium-high heat, stirring occasionally to dissolve sugar. Stir in cranberries, bring to simmer, and cook until slightly thickened and about two-thirds of berries have popped open, 3 to 5 minutes; transfer to bowl and let cool to room temperature. Season with salt and pepper to taste.

Adjust oven rack to middle position and heat oven to 300 degrees. With lightly greased hands, divide burger blend into 4 lightly packed balls, then gently flatten into ¾‑inch-thick patties. Using your fingertips, press center of each patty down until about ½ inch thick, creating slight divot.

Season patties with ½ teaspoon salt and pepper. Heat oil in 12‑inch nonstick skillet over high heat until just smoking. Using spatula, transfer patties to skillet, divot side up, and cook until well browned on first side, 2 to 4 minutes. Gently flip patties and continue to cook until well browned on second side, 2 to 4 minutes. Transfer patties to rimmed baking sheet, divot side down, and top with gouda. Bake until burgers register 160 degrees, 6 to 10 minutes. Transfer burgers to platter and let rest for 5 minutes.

Microwave butter, sage, garlic, celery seeds, and remaining ¼ teaspoon salt in small bowl, stirring occasionally, until butter is melted and mixture is fragrant, about 2 minutes. Brush bun tops with butter mixture and arrange lettuce on bun bottoms. Serve burgers on buns, topped with cranberry relish.