Cranberry & Turkey Bog Burgers

I’ve always loved the combination of turkey and cranberry…but doesn’t everyone? It’s a classic.

These quick & easy turkey burgers are a favorite in our home! They’re great in the summer or can be “spiced” up for a festive fall version!

I’ll give the deets for both versions below!


You will need;

1 pack of English Muffins

1 lb of Ground Turkey

1 Apple (your choice, but I love Honeycrisp)

1 Sweet Onion

1 Celery stock

1 1/2 tbs of Poultry Seasoning

1 tsp of Salt

A pinch of Pepper (optional)

Bib Lettuce – for the summer version

A box of stuffing – for the fall version


1 can of Whole Cranberry


Start by prepping the meat. Put the 1lb of turkey in a mixing bowl. Sprinkle over the salt, pepper, and poultry seasoning. Mix well. Chop the apple, onion, and celery into very small pieces and mix that into the meat.

In a pan, heat up a little vegetable oil over medium heat. Form the meat into small patties. They should end up the perfect size for an English muffin. Place them in the pan and cook, turning it on both sides until fully cooked. For me, this is about 4 minutes each side. It will vary depending on how thick you make the patties.

While they are cooking, in a separate mixing bowl, mix the whole cranberry sauce and mayonnaise together. We like it with more cranberry than mayonnaise, and we never use more than 1/2 a can of Whole Cranberry for my family. But cater to yours!

Once you’re done with the sauce, the patties should almost be done. Right before they finish, toast the English Muffins.

Once toasted, spread the cranberry mayo mixture over them, lay down the bib lettuce, place the patty, and wah-la! Your turkey cranberry bog burger!!


If you’re doing the fall version, make the stuffing ahead of time. Keep covered to keep warm. Follow the rest of the recipe, & put it down in place of the bib lettuce! Cheers! 🍷



*Pancakes & Pinot does not own rights to this photo. Thank you. 

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