Turkey Burgers with Cranberry and Pecan Sauce

This festive recipe for turkey burgers with cranberry and pecan sauce puts a casual spin on the classic Turkey roast just in time for Christmas.

It’s perfect for parties and works well when served as a smaller canapé, too.

Makes: 4 large burgers or 10 canapé size burgers    Prep time: 30 minutes   Cook time: 20 minutes

You’ll need

For the burgers

  • 500g turkey mince
  • 2 shallots, peeled and finely chopped
  • 1 clove garlic, crushed
  • 100g rolled oats
  • 1 egg, lightly beaten
  • 1 tbsps parsley, finely chopped
  • Oil

For the cranberry and pecan sauce

  • 250g fresh cranberries
  • 100ml maple syrup
  • Juice and grated zest 1 orange
  • 25g pecans

To serve

  • 4 large baps or 10 mini rolls
  • Mayonnaise
  • Lettuce 


  1. Place all the ingredients for the burgers into a large bowl, mix together and press into either four large patties or 10 small ones. Place on a tray and refrigerate for at least half an hour.
  2. Place the cranberries, maple syrup and orange juice and zest into a saucepan, bring to a simmer and cook until softened and syrupy, then add the pecans.
  3. Cook the burgers either in a griddle or frying pan in a little oil, over a medium heat for approximately 10-12 minutes each side for the large ones and 5-7 minutes for the small. Make sure to check they are cooked through and piping hot.
  4. Serve in warm baps or mini rolls spread with mayonnaise, topped with a little lettuce and a good spoonful of the cranberry and pecan sauce.

Cook’s TipTo make a version from left-over turkey simply chop or mince left over dark and white cooked Turkey meat, add some breadcrumbs and a beaten egg or a little mayonnaise to bind, form into patties and fry until golden and piping hot. Serve as above with the cranberry and pecan sauce.

Recipe courtesy of BerryWorld

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Rachel - Silversurfers Assistant Editor

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