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A hand is holding the completed turkey smash burger up to the camera to show the filling. Behind is another burger on a wooden board, red decorative items and ingredients.

Easy Smashed Turkey Burgers With Cranberry Sauce

5 from 7 votes
A burger with a roast dinner twist. I have packed these turkey smash burgers full of stuffing, cheese, bacon and cranberry sauce. It might sound a bit different, but trust me, it's the best turkey burger you will have!
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Course: Main Course
Cuisine: American, British
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 468kcal
Author: Rebecca Foxley

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.

Nutrition Estimate

Calories: 468kcal | Carbohydrates: 33g | Protein: 34g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 119mg | Sodium: 610mg | Potassium: 389mg | Fiber: 2g | Sugar: 9g | Vitamin A: 325IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 3mg