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Turkey and cranberries aren’t just for special occasions

Staff, America's Test Kitchen on

1/2 cup mayonnaise, divided

1 1/2 teaspoons poultry seasoning

1/2 teaspoon table salt

1 tablespoon vegetable oil

4 brioche buns, toasted

1. Bring cranberries, vinegar, and sugar to boil in a small saucepan over medium-high heat. Cook until cranberries just begin to burst, about 2 minutes. Transfer to a heatproof bowl and stir in ice. Refrigerate until needed.

2. Combine turkey, panko, 1/2 cup Monterey Jack, 1/4 cup mayonnaise, poultry seasoning, and salt in a bowl. Using your hands, pat turkey mixture into four 3/4-inch-thick patties, about 4 inches in diameter.

 

3. Heat oil in a 12-inch nonstick skillet over medium heat until shimmering. Transfer patties to skillet and cook until well browned and burgers register 160 degrees, 5 to 7 minutes per side.

4. Top burgers with remaining 1/2 cup Monterey Jack; cover; and cook until cheese is melted, about 1 minute. Transfer burgers to plate.

5. Spread remaining 1/4 cup mayonnaise evenly over cut sides of buns. Arrange burgers on bun bottoms and use a slotted spoon to distribute pickled cranberries on burgers. Cover with bun tops and serve.

(For 25 years, home cooks have relied on America’s Test Kitchen for rigorously tested recipes developed by professional test cooks and vetted by 60,000 at-home recipe testers. The family of brands — which includes Cook’s Illustrated and Cook’s Country — offers reliable recipes for cooks of all skill levels. See more online at www.americastestkitchen.com/TCA.)

©2023 America’s Test Kitchen. Distributed by Tribune Content Agency, LLC.


 

 

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