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Thanksgiving Burger

  • 4 Servings
  • 10 MINS Prep Time
  • 26 MINS Total Time

Ingredients

  • Turkey Burgers:
  • 1 package Cranberry & Jalapeno Turkey Patties
  • 1 package potato buns, toasted
  • 1 turkey gravy packet
  • Cranberry Apple Chutney:
  • 1 tablespoon olive oil
  • 1/2 onion, minced
  • 1 inch fresh ginger, grated
  • 12-ounces cranberries, fresh or frozen
  • 1 granny smith apple, peeled, cored, and finely diced
  • 1/4 cup cider vinegar
  • Zest and juice of 1 orange
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon whole grain mustard
  • 1/2 teaspoon salt
  • Red pepper flakes, to taste
  • Brussels Sprouts Slaw:
  • 1-1/2 pounds Brussels sprouts, finely shredded
  • 3/4 cup dried cranberries
  • 1/3 cup pecans, chopped and toasted
  • 2 tablespoons honey
  • 3 tablespoons whole grain mustard
  • 3 tablespoons mayonnaise
  • 3 tablespoons plain yogurt
  • Zest and juice of 1 orange
  • Salt, to taste
Serving Size 1 burger
Amount Per Serving
Calories 1020
Calories from fat
% Daily Value*
Total fat 34 g 44 %
Saturated fat 5 g 25 %
Trans fat 0 g
Cholesterol 105 mg 35 %
Sodium 1890 mg 82 %
Total Carbohydrates 144 g 52 %
Dietary Fiber 16 g 57 %
Sugars 87 g
Protein 41 g
Vitamin D 0%
Calcium 35%
Iron 40%
Potassium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.
  • Step 1

    Preheat your grill and grill the turkey burgers for 4-5 minutes per side as per the package directions.
  • Step 2

    Cook until the meat reaches an internal temperature of 165°F using a meat thermometer.
  • Step 3

    Heat the oil over medium heat in a medium sauté pan. Add the minced onion, grated ginger, diced apple and sauté until golden.
  • Step 4

    Add the remaining ingredients to the saucepan and cook until the cranberries pop, about 10 mins. Remove from the heat and cool.
  • Step 5

    The chutney can be stored in the refrigerator for several days.
  • Step 6

    Trim excess leaves and ends off of the Brussels sprouts.
  • Step 7

    Finely shred in a food processor, on a mandolin or with a sharp knife.
  • Step 8

    Combine the shredded Brussels sprouts, cranberries, toasted pecans, orange zest.
  • Step 9

    Whisk together the honey, whole grain mustard, mayonnaise, orange juice, plain yogurt, apple cider vinegar, salt and pepper to taste.

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