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Turkey Burgers with Cranberry & Mayonnaise

Ocean Spray rustles up a turkey burger recipe with a twist.


  • 500g turkey mince

  • 11/2 tbs fresh sage leaves, shredded

  • 1 egg, lightly whisked

  • 3 french shallots, finely chopped

  • 4 tbs ocean spray┬« whole cranberry sauce

  • 30g (1/3 cup) packaged breadcrumbs

  • 1 tbs extra virgin olive oil

  • 2 corncobs, husk and silk removed, each cut into 4 pieces

  • vegetable oil, to shallow-fry

  • 300g sweet potato (kumara), thinly sliced

  • 2 tbs whole-egg mayonnaise

  • 4 wholegrain bread rolls, split, lightly toasted or grilled

  • 1/2 butter lettuce, leaves separated

  • 2 vine-ripened tomatoes, sliced

  • 1 small red onion, thinly sliced


  • 1.

    Combine the mince, sage, egg, shallot, half the cranberry sauce and breadcrumbs in a large bowl. Season with salt and pepper.

  • 2.

    Shape the mixture into four 2cm-thick patties. Heat the olive oil in a large frying pan over medium-high heat. Cook the patties for 7 minutes each side or until browned and cooked through.

  • 3.

    Meanwhile, preheat a chargrill on medium-high. Cook the corn for 10 minutes or until lightly charred.

  • 4.

    Add vegetable oil to a large frying pan to a depth of 2cm. Heat over medium-high heat. Cook half the sweet potato for 2-3 minutes or until crisp and golden. Transfer to a plate lined with paper towel. Repeat with the remaining sweet potato. Season with salt.

  • 5.

    Spread the mayonnaise over bread roll bases. Top with lettuce, tomato, onion and turkey patties. Spread with remaining cranberry sauce. Serve the burgers with the corn and sweet potato crisps.


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