Grilled Turkey Burgers with Cranberry Horseradish Dressing

Ingredients

Contains: egg, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (14.5 ounce) can whole berry cranberry sauce
• 2 tablespoons prepared horseradish
• 3 tablespoons lemon juice, or to taste
• 1 pinch ground cumin
• salt and black pepper to taste
• 1 egg
• 1/2 cup minced celery
• 1/2 cup minced onion
• 1 1/2 pounds ground turkey
• 1 tablespoon chopped fresh thyme
• 1 tablespoon poultry seasoning
• 1 tablespoon chopped fresh parsley
• 1 cup dry bread crumbs
• 8 hamburger buns, split

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. In a small bowl, stir the whole berry cranberry sauce, prepared horseradish, lemon juice, ground cumin, and a pinch each of salt and black pepper until smooth. Taste and add more lemon juice if you like. Refrigerate until serving.

2. In a large bowl, combine the egg, minced celery, minced onion, dry bread crumbs, chopped thyme, poultry seasoning, chopped parsley, and salt and black pepper to taste.

3. Add the ground turkey to the bowl and mix gently with your hands until just combined. Do not overwork the meat.

4. Divide the mixture into 8 equal portions and shape each into a patty about 3/4 inch (2 cm) thick. Press a shallow dent in the center of each patty.

5. Refrigerate the patties for 15 minutes to firm up.

6. Preheat the grill to medium-high, about 450°F (232°C), and clean the grates well.

7. Grill the patties for about 5 minutes per side, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).

8. During the last minute of grilling, place the split hamburger buns cut side down on the grill until lightly toasted. Serve each burger on a bun with a spoonful of the cranberry horseradish dressing.