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Thanksgiving Turkey Burger with Stuffing
Get some of the flavors of Thanksgiving any time of the year with this simple turkey burger with cranberry sauce recipe.
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Ingredients
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1 lb. ground turkey
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salt
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coarsely ground pepper
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2 tsp. poultry seasoning
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0.25 cup cranberry sauce
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0.25 cup premade turkey gravy warmed
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0.5 cup prepared instant stuffing warmed
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4 hamburger rolls split, toasted
1 Food Prep
Gently form your ground turkey into patties. Sprinkle both sides of your turkey patties liberally with salt, pepper and poultry seasoning.
2 Grill Prep
Fuel: We recommend Kingsford® Charcoal with Hickory for a savory, smoky wood flavor that’ll complement your turkey burgers.
Method: Direct-Heat Grilling
Temp: 400°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
- When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your turkey burgers on the grate and cook them for 5–6 minutes per side until they reach an internal temperature of 165°F.
Brush the buns with oil, and toast them on the cooler side of the grate for 2 to 3 minutes until toasted and warm.
While your burgers are cooking, put 1 tbsp. of cranberry sauce on each bottom bun and 2 tbsp. of stuffing on each top bun.
Place your turkey burgers on the bottom buns, drizzle them with gravy, add the top bun and serve immediately.
Flare-ups happen to even the most skilled grill masters. Flare-ups are just fat rendering and dripping onto the coals. With a long-handled, metal spatula, simply move your food to the other side of the grate, shut the bottom dampers, and close the grill lid until the flames subside.
Credit: World Champion Pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q.
Clint Cantwell
For safe meat preparation, reference the USDA website.
Light your fire with Kingsford® products.
Explore our full range of charcoal, pellets and flavor boosters to take your grilling to the next level.
