I'm always trying to lighten up basic meals, and incorporate classics into every day food. This meal has all of the flavors of Thanksgiving (maybe not all...) but it's also a burger and fries, a classic! It's great because it can be made any time of the year. I use a grill pan, but of course it would be great on the grill. I never thought of using cranberry sauce as a condiment until I went to Atlanta Bread Co. and had their turkey sandwich, it's sweet and delicious, and balances out well with some brown mustard.
Thanksgiving Turkey Burgers and Squash Fries
1 large butternut squash (or you could sub sweet potato fries, found in the freezer section)
1 lb. 99% fat free ground turkey
1/4 cup minced dried cranberries
1/4 cup minced red onion
1 tbsp. worstershire sauce
1/2 tsp salt and pepper
1 tsp. poultry seasoning
1 small can cranberry sauce
4 whole wheat buns
Brown Mustard
A few lettuce leaves
Ketchup
Preheat oven to 450 degrees. Spray a cookie sheet with nonstick spray. Trim the neck of the squash into large fries. Arrange on cookie sheet and sprinkle with salt.
Bake for 20 minutes, turning over half way.
Preheat a grill pan to medium-high. Add turkey, cranberries, onion, worstershire sauce, salt, pepper and poultry seasoning to a mixing bowl. Gently mix and make sure the poultry seasoning is well incorporated. Divide meat into fourths and form into patties. Drop onto grill pan and cook for 7 minutes on one side, flip and grill for 5-7 minutes on the next.
Toast buns, squirt the bottom with mustard and spread cranberry sauce on the top. Add the burger and top with lettuce. Take the squash fries out and plate. Serve with ketchup or a maple brown sugar sour cream (recipe below).
1/2 cup sour cream
1 tbsp. maple syrup
1 tbsp. brown sugar
mix and chill.
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