Turkey Burgers with Brie (Printable Version)

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

# What You'll Need:

→ Turkey Burgers

01 - 1.1 lbs ground turkey
02 - 1 small onion, finely chopped
03 - 1 garlic clove, minced
04 - 2 tbsp fresh parsley, chopped
05 - 1 tsp Dijon mustard
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
08 - 1 tbsp olive oil (for cooking)

→ Toppings

09 - 4 oz Brie cheese, sliced
10 - 4 oz cranberry sauce (homemade or store-bought)
11 - 4 burger buns, split and toasted
12 - 1 handful arugula or baby spinach leaves

# Directions:

01 - In a mixing bowl, combine ground turkey, finely chopped onion, minced garlic, chopped parsley, Dijon mustard, salt, and black pepper. Mix gently until just combined; avoid overworking the mixture.
02 - Divide the mixture into four equal portions and shape each into a patty slightly larger than the burger buns.
03 - Heat olive oil in a large skillet or grill pan over medium heat. Place patties in the pan and cook for 5 to 6 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F).
04 - In the last two minutes of cooking, top each patty with slices of Brie. Cover the pan or loosely tent with foil to allow the cheese to melt.
05 - Toast the burger buns until golden brown.
06 - Place a handful of arugula or baby spinach on the bottom half of each bun. Add a turkey patty topped with melted Brie, then spoon over cranberry sauce. Finish with the top bun.
07 - Serve immediately while warm.

# Expert Advice:

01 -
  • Turkey stays juicy and lean while the Brie makes every bite feel indulgent, not heavy.
  • Cranberry sauce adds brightness that cuts through the richness perfectly, making you want another burger immediately.
  • The whole thing comes together in under 40 minutes, so it works for a weeknight dinner or casual weekend gathering.
02 -
  • Don't press down on the burgers while they cook—everyone does it, and it squeezes out all the juices that make them tender and good.
  • The internal temperature should hit 74°C (165°F), which sounds high, but turkey needs it for safety; use a meat thermometer and you'll never stress about whether they're done.
03 -
  • Shape your patties the night before and refrigerate them so they hold together better and cook more evenly without falling apart.
  • Toast your buns right before assembly in the same pan where you cooked the burgers so you get those flavorful browned bits on the bread.

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