Turkey Brie Cranberry Burger (Printable)

Juicy turkey patties topped with Brie and tangy cranberry sauce on toasted buns.

# What's Needed:

→ Turkey Patties

01 - 1.1 lb ground turkey
02 - 1 small onion, finely chopped
03 - 1 garlic clove, minced
04 - 1 tbsp fresh parsley, chopped
05 - 1 tsp Dijon mustard
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
08 - 1 tbsp olive oil

→ Cranberry Sauce

09 - 1 cup fresh or frozen cranberries
10 - 1/4 cup sugar
11 - 1/4 cup water
12 - 1 tsp orange zest
13 - pinch of salt

→ Assembly

14 - 4 oz Brie cheese, sliced
15 - 4 brioche or whole wheat burger buns, split
16 - 1 tbsp butter (optional)
17 - lettuce leaves
18 - sliced red onion (optional)

# How to Make It:

01 - Combine cranberries, sugar, water, orange zest, and salt in a small saucepan. Simmer over medium heat, stirring occasionally, until cranberries burst and sauce thickens, about 8 to 10 minutes. Remove from heat and let cool slightly.
02 - In a bowl, mix ground turkey, onion, garlic, parsley, Dijon mustard, salt, and pepper until just combined. Shape mixture into 4 equal patties.
03 - Heat olive oil in a large skillet over medium heat. Cook patties for 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer cooked patties to a plate.
04 - If desired, melt butter in a skillet over medium heat. Toast buns cut side down until golden brown.
05 - Layer lettuce on bottom halves of buns, place turkey patties on top, add Brie slices, spoon cranberry sauce generously, and optionally add sliced red onion. Cover with top buns.
06 - Serve immediately while warm and Brie is melted.

# Tips for Success:

01 -
  • Ground turkey stays juicy and flavorful when you don't overwork the meat—these patties taste nothing like dry poultry burgers.
  • The cranberry sauce is tart enough to balance the rich Brie, making every bite feel special without being fussy.
  • Four ingredients transform into a gourmet burger in 35 minutes, which is honestly faster than ordering takeout.
02 -
  • Don't cook the turkey patties on high heat—they'll brown too fast on the outside while staying raw inside, so medium heat is non-negotiable.
  • The Brie needs to melt slightly from the residual warmth of the hot patty, so slice it fresh and place it while the burger is still hot, but not blazing.
  • If your cranberry sauce breaks and becomes too thin, it's usually because the heat was too high—simmer gently next time and let gravity do the thickening.
03 -
  • Make the cranberry sauce ahead of time—it tastes even better the next day and keeps in the fridge for a week, so you can prep it without thinking.
  • If you're cooking for a crowd, form all the patties at once and refrigerate them for 15 minutes before cooking; they'll hold together better and cook more evenly.

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