ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Toasted Pecan, Cranberry, and Gorgonzola Turkey Burgers

Prep time 15 mins
Bake time 8 mins
Cook time 12 mins
Yield Makes 6 servings
HEALTHY & GOOD FOR YOU Finalist. NATURE'S OWN Bread and Buns Brand Winner. Make the Cranberry Mustard right after you warm the buns.

Ingredients

  • 6 honey wheat hamburger buns
  • 1/2 cup coarsely chopped pecans
  • 1 1/2 pounds lean ground turkey
  • 2/3 cup crumbled gorgonzola cheese
  • 1 teaspoon onion powder
  • 1 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • no-stick cooking spray
  • Cranberry Mustard
  • 2 cups fresh baby spinach

How to Make It

  1. Wrap buns in aluminum foil; place pecans on a baking sheet.

  2. Bake buns and pecans at 350° for 8 minutes. Remove pecans from oven, and set aside; leave hamburger buns in oven.

  3. Combine ground turkey and next 4 ingredients in a large bowl. Shape into 6 (3/4-inch-thick) patties.

  4. Cook patties in a large skillet coated with cooking spray over medium heat 6 minutes on each side or until done.

  5. Remove buns from oven. Spread 2 heaping teaspoons Cranberry Mustard on each side of bun halves. Arrange half of spinach leaves evenly on bottom halves; top with turkey patties, toasted pecans, remaining spinach leaves, and remaining bun halves. Serve with remaining Cranberry Mustard, if desired.