“Thank you, thank you, thank you!” Turkey burgers

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Creamy-Cran spread:
1/2 cup fresh squeezed Orange Juice
8 oz Cream Cheese
16 oz (1 can) whole berry Cranberry Sauce
Turkey patties:
2 pounds fresh ground Turkey Breast
2 T Orange Zest
1 T Poultry Seasoning
2 clove Garlic, pressed
1 tsp Salt
1/2 tsp Pepper
Onion Rings:
Vegetable Oil, for frying
1 white Onion, sliced into 1/2 inch rounds and separated into rings
1 Egg White, slightly beaten
1 cup Seasoned Bread Crumbs
1/4 cup Butter, softened
2 T Parsley, chopped fine
6 Potato Hamburger Buns, split



1. Prepare Spread: Combine Orange Juice, Cream Cheese, and Cranberry Sauce in a food processor. Blend until smooth. Refrigerate until serving. 2. Assemble Patties: Gently combine freshly ground Turkey Breast, Orange Zest, Poultry Seasoning, Garlic, Salt and Pepper. Form into 6 patties, cover and place in refrigerator. 3. Preheat gas grill to approximately 600 degrees Fahrenheit. 4. While grill is preheating, prepare the Onion Rings: Heat Vegetable Oil in a thin layer in a skillet over medium-high heat. Dredge Onion rings in Egg White, then Bread Crumbs. Pan fry the Rings, half at a time, in the Vegetable Oil until brown and crispy, approximately 1-2 minutes on each side. Drain Onion Rings on a paper towel-lined plate. 5. Remove patties from fridge and cook on pre-heated grill, 3 minutes on each side. 6. While burgers are cooking, combine Butter and Parsley. Spread Butter mixture on Potato Hamburger Buns. Heat and toast Buns alongside burgers for the last minute of cooking. 7. Assemble burgers with Spread, Onion Rings, and Patties on Buns. Serve extra Spread alongside for dipping…and be thankful!