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Turkey Meatloaf Burgers with Cranberry Sauce and White Cheddar


  • 4 tablespoons butter

  • 1 small McIntosh apple, peeled and finely chopped

  • 1 small or 1/2 medium onion, finely chopped

  • 1 small rib celery, finely chopped

  • Salt and pepper

  • 1/3 cup plain breadcrumbs (a rounded handful)

  • 1 pound ground dark meat turkey (no white meat)

  • 1 medium egg

  • 1/4 cup flat leaf parsley, chopped

  • 2 tablespoons Dijon mustard

  • 2 teaspoons poultry seasoning (about 2/3 palmful)

  • Extra virgin olive oil (EVOO), for drizzling

  • Sliced sharp white cheddar, for topping

  • 1/3 cup whole-berry cranberry sauce

  • 3 tablespoons sour cream

  • 2 tablespoons chopped chives

  • 4 large sandwich-size sourdough English muffins, split and toasted

  • 4 thin slices red onion

  • 4 leaves red leaf or red romaine lettuce


Heat a large skillet over medium heat. Add the butter to melt, then add the apple, onion and celery; season with salt and pepper. Cover and cook under a loose foil tent until softened, 3-4 minutes. Stir in the breadcrumbs, then transfer to a bowl to cool; reserve the skillet. Mix in the turkey, egg, parsley, mustard and poultry seasoning into the breadcrumb mixture; season with salt and pepper. Form into four 4-inch patties. Wipe out the reserved skillet and add a liberal drizzle of EVOO. Warm over medium-high heat, add the patties and cook, turning once, until cooked through, 11-12 minutes. Melt the cheddar cheese over the top during the last minute. Meanwhile, in a small bowl, mix the cranberry sauce, sour cream and chives. Serve the patties on the English muffins with the red onion, lettuce and cranberry-sour cream sauce.