Easy Smashed Turkey Burgers With Cranberry Sauce
My ultimate smashed Turkey burgers are better that anything you will find in fast food restaurants and will make the whole family smile. I have packed in cranberry sauce, stuffing, bacon and brie for an alternative loaded burger with a roast dinner twist!
What Makes This Recipe Great!
- Roast Dinner In A Bun – Our turkey smash burger is packed full of the flavours you will find in a roast dinner. From stuffing to melty cheese.
- Easy To Make –Turkey smash burgers are really easy to make and give great results.
- An alternative to Beef – Turkey makes a great substitute for recipes that use ground beef without sacrificing too much flavour.
About This Recipe – In More Detail
One of my most favourite ways to eat Turkey is on boxing day. We make leftover Turkey sandwiches utilising the leftovers from Christmas day.
So, I decided to create the ultimate smashed turkey burger based on this holiday tradition but using turkey mince in place of the leftover turkey, meaning you can have delicious turkey burger patties all year long!
Like a classic smash burger that uses ground beef, our thin patty is seasoned very simply with a little bit of black pepper and sea salt and fried in a non-stick skillet pan. I serve it up in a toasted burger bun along with stuffing, streaky bacon, creamy brie cheese and a dollop of homemade cranberry sauce. The end result is a juicy burger loaded with some roast dinner flavours. It’s the perfect way to enjoy turkey for the whole family.
You can serve it up with an array of sides, from sweet potato fries to sweetcorn ribs. This turkey recipe will pair well with lots of flavours and all of your classic burger accompaniments. And, if you love burgers, go and try these Fried Buttermilk Chicken Burgers next!
Equipment Needed
- Large Mixing Bowl: A large bowl used to combine and season the turkey mince. Choose one with enough space for mixing without spilling.
- Plate and Clingfilm/Plastic Wrap: To cover and chill the shaped turkey balls before cooking, ensuring they retain their shape and moisture.
- Knife and Cutting Board: For slicing brie and any other prep work needed. Ensure a sharp knife for precise cutting.
- Pan or Cast Iron Skillet: A large skillet or frying pan is required for cooking the turkey burgers without oil to prevent sticking.
- Baking Paper: Cut into squares to place over the turkey patties while pressing them into shape, preventing sticking and aiding in forming thin patties.
- Spatula: A stiff metal spatula is the best option, we use it to press down the baking paper onto the turkey balls to form patties and handle them while cooking.
- Instant Read Thermometer: A meat thermometer is optional but useful to ensure the burgers are fully cooked through. The internal temperature should be 74°C (165°F).
Ingredients
- Turkey Mince: Forms the base of the smash turkey burgers, providing a lean and flavourful meat component. For the juiciest burgers, I recommend choosing ground turkey that has a higher fat content, but if you prefer, go for a lean ground turkey instead and spray the burger balls with a little cooking spray before cooking.
- Stuffing: Adds a savoury, herby element to the burger, contributing to its taste and texture. I am using a sage and onion stuffing, but choose one that suits your own tastes.
- Streaky Bacon: Provides a crispy, smoky flavour and adds a layer of texture to the burger. I am using unsmoked but you can choose smoked bacon instead or leave it out completely.
- Brie: Melts over the cooked turkey patties, offering a creamy and indulgent element to the burger.
- Cranberry Sauce: Adds a sweet and tangy flavour to compliment the savoury elements in the burger.
- Burger Buns: Serve as the vessel for assembling the burger, providing a base and top for the ingredients. I am making my own. But you can also choose readymade brioche buns too.
Additions and Substitutions
- Turkey Mince: Ground chicken or a red meat like lean ground beef can replace turkey mince if preferred. For a vegetarian option, consider using plant-based ground meat. If you’re making this burger after Thanksgiving or Christmas and have lots of leftover turkey, you could also use the meat as an alternative to a burger patty too to save on food waste.
- Streaky Bacon: Turkey bacon, Canadian bacon, or smoked tofu can substitute streaky bacon for a different flavour profile or a vegetarian option.
- Brie: Swap with other melty cheeses like Camembert, Gouda, or Havarti. You can use American cheese slices or for a sharper flavour, try cheddar cheese.
- Cranberry Sauce: Substitute with other fruit chutneys or sauces like caramelised onion chutney, apple chutney or fig jam for a different sweet and tangy flavour.
Additions:
- Herbs: Mix finely chopped fresh herbs like thyme, rosemary, or sage into the turkey mince or stuffing for added flavour.
- Grilled Vegetables: Add grilled bell peppers, caramelised onions, or roasted mushrooms as a tasty topping for extra flavour and texture.
- Spices: Sprinkle in spices like paprika, garlic powder, or cayenne pepper into the turkey mince for a more robust taste. Or add a splash of Worcestershire Sauce.
- Greens: Layer fresh spinach leaves or arugula on the burger for a touch of freshness and added nutrients.
- Sauces: Experiment with different sauces like BBQ sauce, aioli, or hot sauce for varied flavours.
Step-By-Step Guide – How To Make Turkey Smash Burgers
Step 1: Seasoning and Preparation:
- Season Turkey Mince: Generously season the turkey mince with sea salt and black pepper in a large bowl. Gently mix the seasoning throughout without squeezing the mince.
- Divide and Shape Patties: Divide the seasoned mince into 4 portions, delicately shaping each into a loose ball. Avoid overworking the meat. Cover the turkey balls with clingfilm and chill in the fridge.
Step 2: Preparing Ingredients:
- Prepare Brie and Stuffing: Slice the brie into portions and set aside. Prepare the stuffing according to packet instructions if using ready-made mix.
- Cook Streaky Bacon: Cook the streaky bacon until crispy, either in the oven with a little oil on a sheet pan or on a hot grill.
Step 3: Burger Patty Preparation:
- Prepare Paper and Skillet: Cut baking paper into squares similar in size to the patties. Heat a large skillet or frying pan without oil.
- Form Patties: Place each turkey ball onto the hot pan. Put a piece of baking paper on top and gently press with a large spatula to form thin burgers. Make a thumbprint in the middle of each burger before removing the paper (to retain moisture and shape).
- Cook Patties: After 1-2 minutes, flip the burgers to cook the second side thoroughly. Ensure they are fully cooked (use a meat thermometer for safety).
Step 4: Adding Cheese and Assembling Burgers:
- Melt Brie on Patties: Once cooked, turn off the heat. Place a slice of cheese on each patty in the pan and briefly cover the pan with a lid to melt the cheese. Let them rest while you prepare the burger buns.
- Toast Burger Buns: Slice the burger buns in half and lightly toast each side. Spread cranberry sauce on the inside of the bottom slice of the toasted bun.
- Assemble Burgers: Place a turkey patty with melted cheese inside each bun. Add the streaky bacon and top with cooked stuffing.
- Complete and Serve: Complete the burger with the other half of the bun and serve immediately while hot.
Pro Tips For The Perfect Smash Burgers
Getting a smash burger just right takes a little consideration. Here are our top tips for creating the perfect smash burger whether you’re using beef or turkey meat or another variety:
- Use high-quality ground meat with a good fat content for juicier burgers.
- Ensure the cooking surface is extremely hot to achieve a proper sear.
- Don’t overcrowd the cooking surface; leave space between patties for proper caramelisation.
- Avoid flipping the patties too often; one flip is generally sufficient.
- Freshly ground pepper and coarse salt work wonders for seasoning.
FAQ
Yes, ground chicken can be a suitable substitute for turkey mince, offering a similar lean texture and flavour.
Handle the turkey mince gently and avoid overcooking. Adding a slice of brie on top while the patties rest helps retain moisture.
Yes, you can shape the patties ahead of time and refrigerate them, covered, for up to a day before cooking.
Pro Tips and Guidance
- Gentle Handling: Avoid overmixing or compacting the turkey mince when forming patties. Lightly shape them to preserve juiciness.
- Chill the Patties: After shaping, chill the patties in the fridge for about 30 minutes before cooking. This helps them hold their shape better while cooking.
- Thumbprint Trick: Make a slight indentation in the centre of each patty before cooking. This helps the patties cook evenly, preserves the juices and prevents them from puffing up.
- Melting Cheese Technique: Once the patties are cooked, turn off the heat and add the cheese slices while they’re still in the pan. Cover the pan briefly to melt the cheese with residual heat.
- Toast the Buns: Lightly toasting the burger buns adds a nice crunch and prevents them from becoming soggy when assembling the burgers.
- Layering Order: Consider layering ingredients strategically – cranberry sauce at the bottom prevents the bun from getting soggy, while bacon adds a crunchy layer.
- Resting Time: Let the assembled burgers rest for a minute or two before serving. This allows flavours to meld together.
- Temperature Check: If unsure about the turkey’s doneness, use a meat thermometer. Turkey should reach an internal temperature of 74°C (165°F) for safe consumption.
Storage
Storing Uncooked Patties:
Storage:
If you’re preparing the patties in advance, store the uncooked patties, before smashing, in the fridge for up to 1-2 days. Place the balls on a plate or tray, cover them tightly with plastic wrap or place them in an airtight container to prevent drying.
Freezing:
To freeze uncooked turkey smash burger patties, wrap each meat ball individually in plastic wrap or parchment paper before smashing. Place them in a single layer on a baking sheet and freeze until solid. Once solid, transfer the wrapped balls to a freezer-safe bag or container. Label with the date and freeze for up to 3 months. Thaw frozen burger balls in the fridge overnight before smashing and cooking.
Storing Cooked Patties:
Storage:
Cooked turkey smash burger patties can be stored in the fridge for up to 2 days. Place them in an airtight container once they’ve cooled down to preserve freshness. Reheat gently in a skillet over low to medium heat until warmed through.
Assembled Burgers:
Assembled turkey smash burgers, including buns and toppings, don’t store well. The components tend to make the bread soggy, affecting the overall texture and taste. I would recommend to assemble burgers just before serving for the best experience.
Check Out These Turkey Recipes
A cheesy lasagne with a crispy topping. This turkey lasagne is a firm family favourite in our house and I’m sure it will become one for you too!
Packed with three types of beans, this turkey chilli makes a big batch which stores in the freezer well. Perfect for a make ahead meal.
A great alternative to roast turkey that is packed with stuffing and bacon. Turkey En Croute makes the perfect centrepiece that all of your guests will love.
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Easy Smashed Turkey Burgers With Cranberry Sauce
Ingredients
- 500 g Turkey Mince
- 100 g Stuffing
- 8 rashers Streaky Bacon
- 100 g Brie
- 4 tbsp Cranberry Sauce
- 4 Burger Buns
- Sea Salt and Black Pepper, to taste
Instructions
- Season the turkey mince generously with sea salt and black pepper in a large bowl. Gently mix the seasoning throughout without squeezing the mince.
- Divide the seasoned mince into 4 portions and delicately shape each into a loose ball. Avoid overworking the meat to keep it tender. Place the turkey balls on a plate, cover with clingfilm, and chill in the fridge.
- Slice the brie into portions and set aside. Prepare the stuffing according to packet instructions if using a ready-made mix.
- Cook the streaky bacon until crispy either in the oven on a sheet pan with a little oil or on a hot grill.
- Cut baking paper into squares about the same size as the patties and grab a spatula.
- Heat a large skillet or frying pan without oil. Remove the turkey balls from the fridge and place one at a time onto the hot pan. Put a piece of baking paper on top and gently press with a spatula to form a thin patty. Make a thumbprint in the middle of each burger before removing the paper (this retains moisture and shape).
- After a few minutes, flip the burgers to cook the other side thoroughly. Ensure the burgers are fully cooked (you can use a meat thermometer for safety).
- Once cooked, turn off the heat and place a slice of brie on each patty in the pan, briefly cover the pan with a lid to allow the retaining heat melt the cheese. Let them rest while you prepare the burger buns.
- Slice the burger buns in half and lightly toast each side. Spread cranberry sauce on the inside of the bottom slice.
- Place a turkey patty with melted cheese inside each bun. Add the streaky bacon and top with cooked stuffing.
- Complete the burger with the other half of the bun and serve immediately while hot.
Recipe Notes
- Gentle Handling: Avoid overmixing turkey mince. Lightly shape patties for juiciness.
- Layering Order: Strategically layer ingredients; start with cranberry sauce to avoid soggy buns.
- Resting Time: Let assembled burgers rest briefly for flavours to meld.
- Temperature Check: Ensure turkey reaches 74°C (165°F) internal temperature for safety.
- Use Higher Fat Meat: Choose high-quality meat with a good fat content for juicier burgers.
- Hot Cooking Surface: Ensure a very hot surface for a proper sear.
- Avoid Overcrowding: Space patties for proper caramelization.
- Limit Flipping: One flip is sufficient; avoid excess flipping.
