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Cranberry Bog Turkey Burgers, Corn With Chive Butter


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  • 1 1/3 pounds ground turkey breast (the average weight of package from the meat case)
  • 1 small McIntosh apple finely chopped
  • 1 small white onion chopped
  • 1 celery rib from heart of the stalk finely chopped
  • 1 rounded poultry seasoning - (rounded)
  • Coarse salt to taste
  • Freshly-ground black pepper to taste
  • Vegetable oil for drizzling
  • 4 sandwich-size sourdough English muffins
  • 1 cup prepared whole berry cranberry sauce
  • 1/2 cup mayonnaise or reduced fat mayonnaise
  • 8 Bibb lettuce leaves cleaned
  • CORN:
  • 4 ears corn shucked
  • 4 tablespoons butter
  • 20 fresh chive blades finely chopped


Servings 4


Step 1

Combine turkey, apple, onion, celery, poultry seasoning, salt, and pepper in a bowl and form into 4 large patties.

Preheat a large skillet or a grill pan to medium-high heat. Drizzle skillet or brush grill with vegetable oil and cook patties 5 to 6 minutes on each side.

Toast split English muffins. Mix together cranberry sauce and mayonnaise. Spread muffin halves with cran-mayonnaise and pile in burgers and Bibb lettuce. Serve burgers with corn on the cob and berry desserts.

Bring a large pot of water to a boil. Add salt and corn and cook for 5 to 6 minute. Drain ears and spread with butter. Sprinkle ears with a generous coating of chopped chives.

This recipe yields 4 servings.

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