© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
Cranberry Pecan Mint Pesto
1 c fresh mint leaves, packed
1/2 c dried cranberries
1/2 c pecan halves
2 tbsp grated orange zest
1/2 c prepared mayonnaise
1/4 c fresh orange juice
Turkey Burgers
1/2 c dried cranberries
1/2 c Chardonnay wine
1 c yellow onion, chopped
2 tbsp unsalted butter
1 tbsp fresh sage, finely chopped
1 tbsp fresh thyme, finely chopped
1-1/2 c toasted cornbread crumbs
1/2 c turkey broth or low-sodium chicken broth
Salt To Taste
3 lbs ground turkey (combination of dark and light)
Vegetable oil for grill rack
12 soft potato buns
Cranberry Pecan Mint Pesto
Purée mint leaves, dried cranberries, pecan halves and orange zest in a food processor. Combine with mayonnaise and orange juice.
Cover and chill for service.
Turkey Burgers
Prepare grill with medium heat for direct-heat cooking. Marinate dried cranberries in Chardonnay until plump (10 minutes).
Sauté chopped onions in butter in a small pan until browned. Transfer to large bowl to cool. Add sage, thyme, cornbread crumbs, cranberries soaked in wine, broth and salt. Gently mix in ground turkey, combining loosely.
Refrigerate mixture for 30 minutes, then portion into 12 four-ounce burgers.
Service
Brush grill rack with oil. Grill burgers until browned, approximately 4 to 5 minutes per side to an internal temperature of 165 degrees F.
While grilling, spread top of each soft bun with Cranberry Pecan Mint Pesto. Top with burgers and bun tops.
610 Total Calories
260 Calories from Fat
29 g Total Fat
45 % Daily Total Fat
7 g Saturated Fat
35 % Daily Saturated Fat
90 g Cholesterol
30 % Daily Cholesterol
830 mg Sodium
35 % Daily Sodium
57 g Total Carbohydrates
57 g % Daily Total Carbohydrates
4 g Dietary Fiber
16 % Daily Dietary Fiber
13 g Sugars
31 g Protein
4 % Daily Protein
10 % Daily Vitamin C
10 % Daily Calcium
25 % Daily Iron