Pig Beach BBQ’s Thanksgiving Turkey Burgers with Cranberry Ketchup & Rosemary Garlic Aioli

1. In a small mixing bowl whisk together the whole egg, fresh chopped parsley, granulated garlic, granulated onion, kosher salt, ground black pepper, dried sage, dried thyme, Better Than Bouillon Turkey Base, and water. Once mixed, combine with ground turkey and mix to evenly distribute all the seasonings.

2. Once the meat is mixed, mix in the panko breadcrumbs then wrap with plastic wrap and refrigerate for 1 hour.

3. Once the meat has set, mold the turkey burgers into 8 each 4 ounce patties.

4. Set up your grill to zone cooking so that one side is on high and the other side is set to low.

5. Cook your sweet potato fries in your air fryer or oven according to the directions on the bag and reserve warm.

6. Cook the turkey burgers for about 3–4 minutes per side or until the internal temperature reaches 165 degrees, then transfer the cooked patties to the low side of the grill and top with Swiss cheese to melt the cheese. While the cheese is melting, toast your pretzel buns then smear about 1 Tbsp of the rosemary garlic aioli on the bottom bun then spoon a few sautéed mushrooms on top of the aioli. Place the first patty on top of the mushrooms then spoon a few more mushrooms on top of the patty. Place the second patty on top of the mushrooms then top the second patty with 1 Tbsp of the cranberry ketchup and French’s Crispy Onions, then place the crown of the bun on top and serve with sweet potato fries, and extra cranberry ketchup and rosemary aioli for the full Thanksgiving flavor!

Cranberry Ketchup Directions

1. Combine all ingredients in a 2-quart sauce pot and bring to a simmer over medium heat.

2. Simmer for about 10 minutes stirring occasionally until the ketchup thickens and flavors are married.

3. Once the ketchup has thickened, transfer to a blender and puree smooth.

4. Cool and store in a food safe and airtight container and refrigerate until ready to use.