Thanksgiving Turkey Burgers and Cranberry Potato Salad

Ever see a recipe in a magazine that looks good in theory, but is odd enough that it could go either way? That’s the way we felt about these Thanksgiving Turkey Burgers – I mean, the ingredients sounded like they could go well together, but cranberry mayonnaise? Stuffing in the burger?

Turns out it’s probably the best burger either of us have ever had. I had some confetti potatoes to use up, so I ended up making a potato salad on the side, which given the burger, was just begging for me to add a little cranberry mustard to it. That one ingredient was just the thing needed to tie both dishes together. This is one that we’ll definitely make again.

And the best surprise? How affordable it was to make. Using mostly ingredients we got from Aldi, it was well under $10 for 4 people. Who knew? So I’m submitting this one to this week’s Frugal Fridays event.

Thanksgiving Burger and Cranberry Potato Salad

Thanksgiving Turkey Burgers
recipe courtesy “Great American Grilling” special interest publication

1/2 c. mayonnaise
3 tbsp. jellied cranberry sauce
1 tbsp. unsalted butter
1/2 c. minced onion
1 tsp. chopped fresh sage
1 tsp. fresh thyme leaves
1 1/2 lbs. ground turkey
1 large egg white
1/2 c. dried cranberries
1/2 c. crushed dry stuffing mix
Salt and pepper
4 hamburger buns, split in half

Preheat and oil the grill. Combine the mayonnaise and cranberry sauce in a small mixing bowl. Set aside.

Melt the butter in a small saute pan set over medium heat. Add the onion, sage, and thyme; saute about 3 minutes or until the onion is soft. Remove from the heat.

Combine the turkey and the egg white in a large bowl, using your hands to blend. Add the cranberries, onion mixture, and stuffing mix and mix thoroughly. Season with salt and pepper to taste and form the mixture into 4 patties about 1/2 inch thick.

Grill the patties over direct medium-high heat about 5 minutes (ours took a bit longer) on each side or just until cooked through. Do not overcook; the turkey will dry out quickly (ours stayed nice and most, thankfully). Meanwhile, toast the buns over indirect medium heat about 5 minutes, or until golden brown.

Remove patties from the grill and let them rest 3 minutes. Coat the cut sides of each bun with 2 tbsp. of the mayonnaise mixture, add the patties, and serve.

Cranberry Potato Salad

1 1/2 lbs. confetti potatoes
1/8 c. cider vinegar
1/2 onion, diced
1/2 tbsp. spicy brown mustard
1/2 tbsp. cranberry mustard
Mayonnaise, to taste (start with 1/2 cup)
Salt and pepper, to taste

Boil potatoes with skins intact until firm-tender, about 15 minutes. Slice thickly, and put in medium bowl. Sprinkle with vinegar, and then add onions, mustards, and mayonnaise, and stir to combine. Check for seasoning and add salt and pepper as needed. Serve warm.

Cost breakdown:
Mayo, cranberry mustard, salt, pepper and vinegar = FREE, normally on hand
Sage & Thyme = FREE, from my outdoor herb garden
1.5 lbs. ground turkey (where 1 lb chub = $1.19 @ Aldi) = $1.79
Cranberry sauce (where 1 can = .79 at Aldi) = .25
1 onion = .45 @ farmers market
1 egg = .10
1/2 c. dried cranberries (where 1 package = $3.49 at Aldi) = $1.25
1/2 c. dried stuffing mix (where 1 package = .79 at Aldi)= .25
4 burger buns (where 1 package of 8 is .89 at Aldi) = .45
1.5 lbs. confetti potatoes = $2.99

For a total cost of $7.53.

2 thoughts on “Thanksgiving Turkey Burgers and Cranberry Potato Salad

  1. Ben

    Interesting combination. When I read the list of ingredients I wasn’t sure how it would taste, but I will take your word that it was the best burger you’ve ever had 🙂

  2. Pingback: Review: Flipside Burger Easton | Columbus Foodie

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