Handmade Turkey Burgers with Cranberry Mayo

With Rainbow Carrot & Asparagus Fries

Hand-pressed and seasoned fresh turkey burgers with homemade cranberry mayo and melted brie cheese served with rainbow carrot & asparagus “fries” with Greek Yogurt Dill Dip. What I love about this recipe is that for the more confident cook, you can make the patties by following the instructions below, but if you’re not keen on making your own patty, you can easily replace with a premade turkey patty.

Cran Mayo Turkey Burgers with Veggie Fries

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• Prep Time: 10 minutes
• Cook Time: about 25 minutes
• Total Time: about 35-40 minutes

*Servings: 4

Ingredients:

• 1 lb. lean ground turkey
• 3 eggs, divided
• 1/2 shallot, diced
• 1/4 cup breadcrumbs
• 2 tbsp. Worcestershire sauce
• 2 garlic cloves, minced (divided)
• 3 tsp. dried oregano, divided
• Spinach, finely chopped
• Mayonnaise
• Cranberry sauce
• Brie cheese, cut into slices
• Burger toppings; onion, tomatoes, and spinach
• Burger buns, toasted
• 4-5 rainbow carrots, skin grated off and sliced into "fries"
• 1 tsp. paprika
• 1 bunch asparagus
• 1/2 cup parmesan cheese
• 1 cup pistachios, crushed
• 1 cup Greek Yogurt
• Juice of 1 lemon
• Fresh dill, chopped
• Chili pepper
• Olive oil
• Salt & Pepper

Instructions

1. Combine ground turkey, 1 egg, shallot, breadcrumbs, Worcestshire, 1 minced clove garlic, 1 tsp oregano, spinach, salt, and pepper in a large bowl mixing with your hands
2. Divide ground turkey mixture into 4 burgers and shape into burger patties
3. Place carrot "fries" into a bowl and coat with olive oil then season with paprika, salt, and pepper
4. Place in a single layer on a parchment-lined baking sheet
5. Trim asparagus ends
6. Beat 2 eggs in a bowl
7. In another bowl, combine the parmesan, 2 garlic cloves, oregano, salt, pepper, and crushed pistachios
8. Dredge the asparagus in the egg and then coat in the parmesan pistachio mixture
9. Lay on the same parchment-lined baking sheet as the carrots
10. Bake at 425F for 20-25 minutes, flipping halfway
11. In a bowl, combine the yogurt, lemon juice, and salt and pepper
12. Add fresh dill and season with chili pepper to taste
13. Refrigerate until ready to use
14. Heat a large skillet on medium heat with olive oil until oil is shiny and hot (you can also grill these on the BBQ - but it was raining when I made them)
15. Add burgers to the skillet cooking for about 4-6 minutes until the bottom side is crusted and golden brown, then flip
16. Baste burgers with oil in the pan to help with evenly cooking them
17. Cook the other side of the burgers until golden brown
18. Flip back over, and baste again, continuing process until burgers are thoroughly cooked through (minimum internal temperature of 165F)
19. Top burgers with slices of brie cheese and cover until the brie has melted
20. While burgers are resting, toast your burger buns and mix mayonnaise with cranberry sauce until you get a nice pink mayo
21. Butter the bottom of the burger bun and generously add cranberry mayo to the top half of the bun
22. Add burgers patties, tomatoes, spinach, and onion to the bun and serve with the rainbow carrot and asparagus fries with dill dip