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Thanksgiving Burger

  • 4 Servings
  • 10 mins Prep Time
  • 26 mins Total Time

Ingredients

Turkey Burgers

Cranberry Apple Chutney

  • 1 tbsp. olive oil
  • 1/2 onion, minced
  • 1 inch fresh ginger, grated
  • 12 oz. cranberries, fresh or frozen
  • 1 granny smith apple, peeled, cored, and finely diced
  • 1/4 cup cider vinegar
  • Zest and juice of 1 orange
  • 1/2 cup light brown sugar, packed
  • 1 tsp. whole grain mustard
  • 1/2 tsp. salt
  • Red pepper flakes, to taste

Brussels Sprouts Slaw

  • 1 1/2 lbs. Brussels sprouts, finely shredded
  • 3/4 cup dried cranberries
  • 1/3 cup pecans, chopped and toasted
  • 2 tbsp. honey
  • 3 tbsp. whole grain mustard
  • 3 tbsp. mayonnaise
  • 3 tbsp. plain yogurt
  • Zest and juice of 1 orange
  • Salt, to taste

Serving Size 1 burger
Amount Per Serving
Calories 1020
Calories from Fat
% Daily Value*
Total Fat 34g 44%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 105mg 35%
Sodium 1890mg 82%
Total Carbohydrates 144g 52%
Dietary Fiber 16g 57%
Sugars 87g
Protein 41g
Vitamin D 0%
Calcium 35%
Iron 40%
Potassium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.

  • Step 1

    To make the Turkey Burgers, preheat your grill and grill the turkey burgers for 4-5 minutes per side as per the package directions.

  • Step 2

    Cook until the meat reaches an internal temperature of 165°F using a meat thermometer.

  • Step 3

    To make the Cranberry Apple Chutney, heat the oil over medium heat in a medium sauté pan. Add the minced onion, grated ginger, diced apple and sauté until golden.

  • Step 4

    Add the remaining ingredients to the saucepan and cook until the cranberries pop, about 10 mins. Remove from the heat and cool.

  • Step 5

    The chutney can be stored in the refrigerator for several days.

  • Step 6

    To make the Brussels Sprouts Slaw, trim excess leaves and ends off of the Brussels sprouts.

  • Step 7

    Finely shred in a food processor, on a mandolin or with a sharp knife.

  • Step 8

    Combine the shredded Brussels sprouts, cranberries, toasted pecans, orange zest.

  • Step 9

    Whisk together the honey, whole grain mustard, mayonnaise, orange juice, plain yogurt, apple cider vinegar, salt and pepper to taste.

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