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Fitness Goals : Heart Healthy. Mix the ingredients together until incorporated - simple as that! Enjoy with friends, family, and loved ones. I like to put these on toasted buns and top the burger with pepper jack cheese. ŇPlateÓ each burger on top of the brioche bun and smear 1 Ounces of cranberry aioli on top of each of them. Leftover Cranberry Sauce. 1.) Sliders: While you could just make boring turkey sandwiches on dried out buns, why not kick it up a notch with this turkey and cranberry aioli sandwich?! Form the turkey into equal-sized patties, about 8 burgers, though I usually make mine the size of the buns I have so you might get up to 10 sliders. Spicy Chili Paste: In a small bowl, mix all ingredients. 46 % 43g Protein. Log Food. Nov 4, 2015 - Let's get creative with our Thanksgiving leftovers, shall we? Add the cranberry sauce (one that is free of high fructose corn syrup), mayo, lemon juice, and 2 tsp. Turkey Burger with Cranberry Aioli. Daily Goals. Cover each sandwich with remaining halves. Serving Size : 1 meal. 7 / 67g left. For the sliders: In a large bowl, combine turkey, salt, pepper, garlic, chopped chipotle pepper and adobo sauce. Turkey Burgers with Cranberry Mayo Yield: 12 units Turkey Burgers Ingredients: 35 g Cooking Onion, minced 1.5 lbs Ground Turkey (50%dark meat/ 50% white) 10 g Cajun Spices 10 g Onion Powder 8 g Garlic Powder 3 g Dried Oregano 5 g Salt 2 g Ground Black Pepper 20 g Dry Mustard Instructions: 1. 6.) 5.) For the burgers: 1lb of ground chicken or turkey 1 box of chicken stove top stuffing 1/2 tsp of garlic powder 1/2 tsp of poultry seasoning 1Tbs of Worcestershire Sauce 1/2 tsp of red chili flakes (or to taste) seasoning salt and pepper to taste For the Cranberry Aioli: 6oz (about half a can) of jellied cranberry sauce 1/2 cup of mayonnaise Let the burgers rest for 3 minutes. 351 / 2,000 cal left. Sodium 1,758g. A simple Moroccan-spiced aioli is mixed in with the ground turkey to keep the burgers moist and give them tons of flavor. © 2020 Sutter Home Winery, Inc. St. Helena, CA 94574, Burgerbase: Since 1990 - Brought to you by Sutter Home. Jan 16, 2012 - These taste just like those after-Thanksgiving turkey sandwiches. Category: Dishes. 3) Combine the minced turkey, onion, carrot, pepper, Parmesan and all of the seasonings in a large bowl. The creamy cranberry-mayonnaise is wonderful; if you desire a spicier/hotter version mix in a spoonful of chopped chipotle peppers to the sauce (adjust amount to your taste). This Cranberry Mayo, sometimes called Cranberry Aioli, is sure to do just that and more. Spread some cranberry mayonnaise mixture on the inside of the warmed buns. Grill on a charcoal grill on high heat for 2 minutes then rotate them 90 degrees. I am drooling just lookingContinue Reading Brush top slice of bread with butter. Enjoy the flavors of TG in every bite of these yummy Thanksgiving Turkey Burgers! Preparations: Place all ingredients in a food processor. Top the burgers with a slice of smoked Gouda cheese. 351 Cal. Turkey Burger with a Cranberry Aioli. Top with 3 slices of turkey and 3 slices of brie. Preheat grill to high (450°F to 500°F). ! Slightly sweet and just a touch tart, it adds a new dimension to any sandwich. Thanksgiving Turkey Burger With Cranberry-Mayo. Smoked paprika is available in the spice aisle of most supermarkets. Enjoy the flavors of TG in every bite of these yummy Thanksgiving Turkey Burgers! The Best Cranberry Aioli Recipes on Yummly | Roasted Sweet Potato Fries With Chipotle Aioli, Holiday Meatballs With Cranberry Aioli, Aioli ... Brat Burgers with Stout Aioli and Corn Relish IngridStevens. Step 4 Place assembled sandwiches into the heated pan and lightly toast until desired color is reached and cheese is slightly melted, 2 to 3 minutes per side. Ingredients: 2 cups leftover turkey, finely chopped 4 cups leftover stuffing 4 Eggs ¼ cup Milk 6-8 brioche buns Sir Kensington’s Avocado Oil Mayonnaise Leftover Cranberry Sauce Brie Arugula. Total Carbohydrate The burgers need to reach 165 degrees and when they do remove them from the grill. If you are looking for aioli ideas or simply for different aioli recipes, this is the one! Serve with Cranberry Aioli. 10.) Fat 60g. Mix until all ingredients are well incorporated but not over mixed. 37 % 35g Carbs. Spread aioli mixture on the inside of each croissant top half, and top each sandwich. Our usual problem with turkey burgers is the dry, chewy texture of the cooked meat. 4.) Lightly whisk the egg separately and then fold it in to the meat mixture. The creamy cranberry-mayonnaise is wonderful; if you desire a spicier/hotter version mix in a spoonful of chopped chipotle peppers to the sauce (adjust amount to your taste). 3.) With sage and thyme, call it a summery answer to Thanksgiving dinner. The aioli goes great with roasted carrots, sweet potatoes, brussels sprouts, or broccoli! Gluten Free Available. Using a separate mixing bowl mix all the above listed ingredients together for the burgers. Serve a dollop of aioli on top of your favorite turkey burger. Mix all the cranberry aioli ingredients together using a mixing bowl and a whisk until they are fully incorporated. While letting the burgers rest, lightly grill the brioche buns. Set the aioli in the fridge for the flavors to combined, make it the day before for even better flavor! If you like, serve with homemade Blueberry Ketchup. And it tastes great, especially with turkey sandwiches. After two minutes take a temperature reading. Cranberry Aioli: In a small bowl, mix cranberry sauce and mayonnaise. Nov 11, 2012 - These taste just like those after-Thanksgiving turkey sandwiches. 4) Form the turkey into patties. 2.) Cover with plastic wrap and store in the refrigerator under 41 degrees Fahrenheit until ready to use. Directions. The usual solution is to add fat, but a little sautéed onion, dried cranberries and soaked couscous work even better without larding down this healthy main course. red onion, corn husked, dark brown sugar, aioli, red onion, dried cherries and 23 more. While letting the burgers rest, lightly grill the brioche buns. Ingredients FOR THE AIOLI: ½ cups Whole Berry Cranberry Sauce ½ cups Mayonnaise 1 teaspoon Dijon Mustard ½ teaspoons Orange Juice _____ FOR THE BURGERS: 2 slices Of White Bread Crusts Removed ½ cups Milk … 31.5 g Lean ground Turkey burger cooked to perfection and topped with a cranberry aioli, served with diced sweet potatoes, cranberries and roasted brussel sprouts. Form Burgers into 6 Ounces patties (For consistency purposes I use a 6 Ounces ice cream scoop). Serve the burgers with a dollop of aioli on top, sandwiched between two sweet potato buns or on a salad. Great! Grill for two minutes and then rotate them 90 degrees. How does this food fit into your daily goals? Enjoy! Ingredients: 2 Tbsp mayo 1/4 cup fresh cranberries optional add-ins: zest and juice of one orange slice (about ⅛ fruit), 1 Tbsp balsamic vinegar, 1-2 tsp dijon mustard (try out different combos!) Enjoy! 542 / 2,300g left. Refrigerate until ready to serve. After two minutes take a temperature reading. Great! 10.) Cholesterol 221g. Mix the mayonnaise, lemon juice, and garlic in a small bowl to blend. To kick up the spiciness to the next level add 1/2 teaspoon cayenne. While the mixture cools slightly, make the cranberry aioli. Thanksgiving Turkey Burger Recipe - Delicious Cranberry Burger A simple Moroccan-spiced aioli is mixed in with the ground turkey to keep the burgers moist and give them tons of flavor. Assemble your burgers with the lettuce and top patties with additional cran-mayo, as desired. Goes nicely with a side salad or veggies and sweet-potato fries. Divide into four equal portions, and shape into four patties. (The patties, mushrooms, and garlic mayonnaise can be prepared up to this point 1 day ahead. You can eat them hot or cold; I prefer mine cold. It also does double duty because it uses up your leftover cranberry sauce! 11.) Cranberry Aioli: 1/4 c. leftover fresh cranberry sauce 1/4 c. mayonnaise leftover turkey slices Sliders: slider rolls honey, for drizzling. Dried Sprouts rosemary to a bowl and mix until combined. Leftover Thanksgiving Turkey Burger with Cranberry Aioli. Let the burgers rest for a few minutes before you serve them so all the juices don’t run out! See for yourself and try it with my Leftover Turkey, Cranberry & Brie Panini! 8.) In a small bowl, stir together the mustard, mayonnaise and cranberry sauce. 7.) Let the burgers rest for 3 minutes. In a large bowl combine the ground turkey, prepared stuffing, cheese, dried cranberries, and egg (add salt and pepper, if needed). In a large pan over medium heat, place buttered side of bread down. Brush bottoms of ciabatta rolls with butter, spread 1 tablespoon of cranberry mustard aioli on 4 halves. Calorie Goal 1,649 cal. 9.) Leftover Thanksgiving Turkey and Cranberry Aioli Sandwich combines the best parts of Thanksgiving into this one fantastic sandwich using your leftovers from the holiday. If you can find it, I highly recommend using smoked salt. Yields 6-8 burgers. Star of the show: this cranberry aioli, totally jacking up a turkey burger + sweet potato bun. 10 %, (or Wensleydale cheese with cranberries, if available). This is a very zesty, garlicky, and spicy turkey burger that even my husband who normally does not like turkey burgers, well he raves about them. Cook the patties until golden brown, about 5 minutes per side. Every good sandwich has a condiment that really brings out all the flavors between the bread; that brings it to life. Mix thoroughly. Mix all dry ingredients together. You can eat them hot or cold; I prefer mine cold. Mix until just combined. Grill for another 2 minutes then flip the burgers. 9.) Working in 4 batches, place brined meat in a food processor; pulse until mixture forms a coarse paste, about 7 (2-second) pulses. If you like mayonnaise, you will LOVE my Cranberry Mayo. For the Pineapple Aioli, mix 1 tablespoon crushed pineapple, reserved 1 tablespoon pineapple juice, mayonnaise and 1/2 teaspoon Seasoning. 8.) The burgers need to reach 165 degrees and when they do remove them from the grill. 17 % 7g Fat. Recipe by BecR2400. Lightly brush barbecue grates with olive oil, then … Heat oil in a large frying pan over medium-high heat. A few minutes before you serve them so all the flavors of TG in bite. 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