Turkey Burgers with Cranberry Brie (Printable)

Juicy turkey patties paired with melted Brie and tangy cranberry sauce on toasted buns.

# Ingredient List:

→ Turkey Patties

01 - 1.1 lb ground turkey
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp fresh parsley, chopped
05 - 1 tsp Dijon mustard
06 - 1/2 tsp salt
07 - 1/2 tsp black pepper
08 - 1 tbsp olive oil for frying

→ Assembly

09 - 4 brioche or whole wheat burger buns, split and lightly toasted
10 - 4 oz Brie cheese, sliced
11 - 1/2 cup cranberry sauce
12 - 1 small handful baby spinach or arugula leaves
13 - 1 small red onion, thinly sliced (optional)

# Directions:

01 - In a large bowl, gently mix ground turkey, chopped onion, minced garlic, parsley, Dijon mustard, salt, and pepper until just combined.
02 - Divide the mixture into four equal portions and shape into patties approximately 1/2 inch thick.
03 - Heat olive oil in a skillet or grill pan over medium heat. Cook patties for 5 to 6 minutes per side until golden and fully cooked, with an internal temperature of 165°F.
04 - During the last minute of cooking, place sliced Brie atop each patty and cover the pan to allow the cheese to melt evenly.
05 - Spread cranberry sauce on the bottom half of each bun. Layer with Brie-topped turkey patties, baby spinach or arugula, and optional red onion slices.
06 - Place the top bun on each burger and serve immediately while warm.

# Expert Tips:

01 -
  • The sweet-tart cranberry sauce cuts through the richness of the melted Brie in a way that feels almost gourmet.
  • Ground turkey cooks fast and stays juicy if you don't overwork the mixture, making this weeknight-friendly without sacrificing taste.
  • It looks impressive enough for a casual dinner party but requires zero special skills to pull off.
02 -
  • Ground turkey has almost no fat, so if you're not careful it becomes bland—that's why we add mustard and keep the mix moist with the onion and garlic.
  • Don't skip checking the internal temperature with a meat thermometer; 165°F is where turkey is safely cooked through but still has that slight pink juiciness that makes it taste alive.
  • Brie melts fast on hot meat, so cold cheese slices are your friend; room-temperature ones can slide right off.
03 -
  • Make your patties a few hours ahead and refrigerate them—cold patties hold together better during cooking and cook more evenly.
  • Toast your buns in the same pan after cooking the burgers to capture all those flavorful drippings.

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