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4.) The aioli goes great with roasted carrots, sweet potatoes, brussels sprouts, or broccoli! Serve with Cranberry Aioli. ! 8.) While letting the burgers rest, lightly grill the brioche buns. Divide into four equal portions, and shape into four patties. Fitness Goals : Heart Healthy. Top with 3 slices of turkey and 3 slices of brie. And it tastes great, especially with turkey sandwiches. You can eat them hot or cold; I prefer mine cold. Grill for another 2 minutes then flip the burgers. Enjoy! Daily Goals. Mix the ingredients together until incorporated - simple as that! The creamy cranberry-mayonnaise is wonderful; if you desire a spicier/hotter version mix in a spoonful of chopped chipotle peppers to the sauce (adjust amount to your taste). The usual solution is to add fat, but a little sautéed onion, dried cranberries and soaked couscous work even better without larding down this healthy main course. Add the cranberry sauce (one that is free of high fructose corn syrup), mayo, lemon juice, and 2 tsp. Total Carbohydrate Let the burgers rest for a few minutes before you serve them so all the juices don’t run out! Serve the burgers with a dollop of aioli on top, sandwiched between two sweet potato buns or on a salad. Brush top slice of bread with butter. Step 4 Place assembled sandwiches into the heated pan and lightly toast until desired color is reached and cheese is slightly melted, 2 to 3 minutes per side. Turkey Burger with Cranberry Aioli. Dried Sprouts rosemary to a bowl and mix until combined. Every good sandwich has a condiment that really brings out all the flavors between the bread; that brings it to life. 351 / 2,000 cal left. 3) Combine the minced turkey, onion, carrot, pepper, Parmesan and all of the seasonings in a large bowl. To kick up the spiciness to the next level add 1/2 teaspoon cayenne. Leftover Thanksgiving Turkey and Cranberry Aioli Sandwich combines the best parts of Thanksgiving into this one fantastic sandwich using your leftovers from the holiday. 1.) Spread some cranberry mayonnaise mixture on the inside of the warmed buns. red onion, corn husked, dark brown sugar, aioli, red onion, dried cherries and 23 more. Ingredients: 2 Tbsp mayo 1/4 cup fresh cranberries optional add-ins: zest and juice of one orange slice (about ⅛ fruit), 1 Tbsp balsamic vinegar, 1-2 tsp dijon mustard (try out different combos!) Lightly brush barbecue grates with olive oil, then … You can eat them hot or cold; I prefer mine cold. For the sliders: In a large bowl, combine turkey, salt, pepper, garlic, chopped chipotle pepper and adobo sauce. Thanksgiving Turkey Burger Recipe - Delicious Cranberry Burger 46 % 43g Protein. 9.) Star of the show: this cranberry aioli, totally jacking up a turkey burger + sweet potato bun. This Cranberry Mayo, sometimes called Cranberry Aioli, is sure to do just that and more. Preheat grill to high (450°F to 500°F). 2.) Nov 11, 2012 - These taste just like those after-Thanksgiving turkey sandwiches. For the burgers: 1lb of ground chicken or turkey 1 box of chicken stove top stuffing 1/2 tsp of garlic powder 1/2 tsp of poultry seasoning 1Tbs of Worcestershire Sauce 1/2 tsp of red chili flakes (or to taste) seasoning salt and pepper to taste For the Cranberry Aioli: 6oz (about half a can) of jellied cranberry sauce 1/2 cup of mayonnaise Form the turkey into equal-sized patties, about 8 burgers, though I usually make mine the size of the buns I have so you might get up to 10 sliders. Using a separate mixing bowl mix all the above listed ingredients together for the burgers. Calorie Goal 1,649 cal. Assemble your burgers with the lettuce and top patties with additional cran-mayo, as desired. Goes nicely with a side salad or veggies and sweet-potato fries. 7.) Cranberry Aioli: 1/4 c. leftover fresh cranberry sauce 1/4 c. mayonnaise leftover turkey slices Sliders: slider rolls honey, for drizzling. Gluten Free Available. In a large bowl combine the ground turkey, prepared stuffing, cheese, dried cranberries, and egg (add salt and pepper, if needed). Serving Size : 1 meal. 7 / 67g left. Let the burgers rest for 3 minutes. Enjoy with friends, family, and loved ones. The burgers need to reach 165 degrees and when they do remove them from the grill. Preparations: Place all ingredients in a food processor. Cook the patties until golden brown, about 5 minutes per side. This is a very zesty, garlicky, and spicy turkey burger that even my husband who normally does not like turkey burgers, well he raves about them. Lightly whisk the egg separately and then fold it in to the meat mixture. Thanksgiving Turkey Burger With Cranberry-Mayo. (The patties, mushrooms, and garlic mayonnaise can be prepared up to this point 1 day ahead. 9.) Cholesterol 221g. 10 %, (or Wensleydale cheese with cranberries, if available). Mix the mayonnaise, lemon juice, and garlic in a small bowl to blend. 4) Form the turkey into patties. The burgers need to reach 165 degrees and when they do remove them from the grill. I am drooling just lookingContinue Reading Working in 4 batches, place brined meat in a food processor; pulse until mixture forms a coarse paste, about 7 (2-second) pulses. Top the burgers with a slice of smoked Gouda cheese. 3.) While the mixture cools slightly, make the cranberry aioli. Enjoy! With sage and thyme, call it a summery answer to Thanksgiving dinner. Smoked paprika is available in the spice aisle of most supermarkets. Set the aioli in the fridge for the flavors to combined, make it the day before for even better flavor! Mix thoroughly. Leftover Cranberry Sauce. Sodium 1,758g. Jan 16, 2012 - These taste just like those after-Thanksgiving turkey sandwiches. Grill for two minutes and then rotate them 90 degrees. How does this food fit into your daily goals? A simple Moroccan-spiced aioli is mixed in with the ground turkey to keep the burgers moist and give them tons of flavor. Cover with plastic wrap and store in the refrigerator under 41 degrees Fahrenheit until ready to use. 6.) Form Burgers into 6 Ounces patties (For consistency purposes I use a 6 Ounces ice cream scoop). Brush bottoms of ciabatta rolls with butter, spread 1 tablespoon of cranberry mustard aioli on 4 halves. 351 Cal. Let the burgers rest for 3 minutes. If you can find it, I highly recommend using smoked salt. Log Food. After two minutes take a temperature reading. It also does double duty because it uses up your leftover cranberry sauce! Ingredients FOR THE AIOLI: ½ cups Whole Berry Cranberry Sauce ½ cups Mayonnaise 1 teaspoon Dijon Mustard ½ teaspoons Orange Juice _____ FOR THE BURGERS: 2 slices Of White Bread Crusts Removed ½ cups Milk … The refrigerator under 41 degrees Fahrenheit until ready to use with our leftovers. 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