Gorgonzola Turkey Burgers with Toasted Pecans and Cranberry Mustard



1/2 c whole cranberry sauce

1/3 c Dijon mustard

1/8 tsp dried crushed red pepper

1/2 c coarsely chopped pecans

6 honey wheat sandwich buns, split and wrapped in foil


2/3 c crumbled Gorgonzola cheese

1 tsp onion powder

1 tsp garlic salt

1/2 tsp freshly ground black pepper

Non-stick cooking spray As needed

2 c fresh baby spinach leaves, washed, dried and chilled


Cranberry Mustard

Stir cranberry sauce, mustard and crushed red pepper together. Cover and set aside.

Gorgonzola Turkey Burgers

Place pecans on a baking sheet. Heat pecans and buns in a preheated oven for 8 minutes. Remove pecans from oven. Continue to heat buns.

Combine ground turkey, cheese, onion powder, garlic salt and pepper in a large bowl and mix gently. Shape into 6 burgers (3/4-inch thick).

Spray a large skillet with cooking spray. Cook burgers in the skillet over medium heat for 6 minutes on each side or until the internal temperature reaches 165 degrees F.

Remove buns from oven. Spread 2 heaping teaspoons of Cranberry Mustard on each side of bun halves. Arrange half of spinach leaves evenly on the bottom halves and top with turkey burgers, pecans, remaining spinach leaves and remaining bun halves.