America’s Test Kitchen: Turkey and cranberries aren’t just for special occasions

Who says you need to wait for the holidays for turkey and cranberries? Store-bought poultry seasoning and pickled cranberries added unmistakable Thanksgiving-like flavor to these turkey burgers.

Turkey Burgers with Pickled Cranberries

Serves 4

4 ounces (1 cup) frozen cranberries

1/4 cup cider vinegar

1/4 cup sugar

1/4 cup ice

1 pound ground turkey

1 cup panko bread crumbs

4 ounces Monterey Jack cheese, shredded (1 cup), divided

1/2 cup mayonnaise, divided

1 1/2 teaspoons poultry seasoning

1/2 teaspoon table salt

1 tablespoon vegetable oil

4 brioche buns, toasted

1. Bring cranberries, vinegar, and sugar to boil in a small saucepan over medium-high heat. Cook until cranberries just begin to burst, about 2 minutes. Transfer to a heatproof bowl and stir in ice. Refrigerate until needed.

2. Combine turkey, panko, 1/2 cup Monterey Jack, 1/4 cup mayonnaise, poultry seasoning, and salt in a bowl. Using your hands, pat turkey mixture into four 3/4-inch-thick patties, about 4 inches in diameter.

3. Heat oil in a 12-inch nonstick skillet over medium heat until shimmering. Transfer patties to skillet and cook until well browned and burgers register 160 degrees, 5 to 7 minutes per side.

4. Top burgers with remaining 1/2 cup Monterey Jack; cover; and cook until cheese is melted, about 1 minute. Transfer burgers to plate.

5. Spread remaining 1/4 cup mayonnaise evenly over cut sides of buns. Arrange burgers on bun bottoms and use a slotted spoon to distribute pickled cranberries on burgers. Cover with bun tops and serve.

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