Toasted Pecan, Cranberry, and Gorgonzola Turkey Burgers

3 Reviews
ADD YOUR REVIEW
Prep Time
15 Mins
Bake Time
8 Mins
Cook Time
12 Mins
Yield
Makes 6 servings
By Anna Ginsberg, Austin, Texas
January 2006
RECIPE BY Southern Living

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

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 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.

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Ratings & Reviews

Margaret630's Review

hotssauce2
May 10, 2011
I agree with both these reviews. Very tasty burgers, quick and easy to make. Best turkey burgers I've ever made or eaten! I will make these again and again!

hotssauce2's Review

BessCooksDinner
November 11, 2010
Tasty, delicious and easy to prepare. We will make this again. I was only going to eat one sandwich, but couldn't resist a second one.

BessCooksDinner's Review

Margaret630
June 19, 2010
These turkey burgers were just delicious. I followed the recipe to a T, even bought the Nature's Own wheat buns. I offered paper thin vidalia onions to add to the burgers, and served with sliced apples and chips. I froze the remains of the canned cranberry jelly in an ice cube tray for later. (The mustard/cranberry glaze is also yummy on pork tenderloin.)