White-meat turkey burgers can be dry, so chefs Amy Pressman and Nancy Silverton use a mix of white meat, dark meat, and skin (ask a butcher to grind the combination for you). The trimmings here were inspired by Thanksgiving stuffing: leeks, celery, and sage, plus a spoonful of cranberry sauce for a dash of brightness and acidity.
finely chopped thyme
finely chopped sage
Freshly ground black pepper
aged white Cheddar
spicy brown mustard
whole berry cranberry sauce
- Preheat a grill to medium-high heat. Meanwhile, melt butter in a large skillet over medium heat. Add leeks, celery, thyme, sage, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until golden, 7 to 9 minutes. Reduce heat to medium-low and continue cooking until very tender, 6 to 8 minutes more; set aside.
- Season turkey patties all over with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Carefully grease grill grates with oil, arrange patties on grill, and cook, flipping once, until they reach desired doneness, about 10 minutes. During the last few minutes of cooking, top burgers with cheese and toast buns on grill until golden brown, 1 to 2 minutes.
- Combine mayonnaise and mustard in a small bowl, then spread on buns. Top with burgers, leek and celery mixture, and cranberry sauce, and serve.
Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.