Turkey Veggie Burgers

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


2 lbs. ground turkey
2 Tbsp. softened butter or margarine
1 tsp. onion flakes
1 tsp. celery flakes
1/2 tsp. poultry seasoning
1 tsp. sea salt
1/2 tsp. black pepper
1 6 oz. bag Mrs. Cubbison's Seasoned Dressing
1 1/3 cups chicken broth
1/4 cup vegetable oil for oiling grates
1/2 cup yogurt
1 Tbsp. minced dried cranberries
6 large bakery buns, split
6 slices Muenster cheese
6 small Romaine lettuce leaves



Place ground turkey in large bowl. Mix in softened butter, onion, and celery flakes, poultry seasoning, salt, and black pepper. Add stuffing mix and broth. Mix well. Oil grill grates, using paper towel. Preheat grill. Divide turkey mixture into 6 portions and make into thick patties. When grill is ready, reduce heat as per grill instructions (side burners on medium, center burner off). Place burgers along center of grill , avoiding open flame. Close lid. Grill burger for 8-10 minutes, turning once halfway through. Meanwhile, in small bowl mix yogurt and cranberries. Stack buns on burgers during last 2 minutes of cooking, to warm. Place burgers on bottom halves, and add cheese slices and lettuce leaves. Spread yogurt mixture on top halves and combine. Serve. Serves 6.