Thanksgiving Turkey Burgers with Cranberry Mayo

Before you start: Prepare your mise en place. Dice your cheese into small, uniform pieces. Chop the cranberries into smaller bits so they distribute evenly. Beat your egg in a small bowl. Measure all seasonings.

Make the cranberry mayo: In a small bowl, whisk together mayonnaise, mustard, and cranberry sauce until smooth. Set aside.

Form the patties: In a large bowl, gently combine ground turkey, cooled stuffing, diced cheese, chopped cranberries, beaten egg, salt, and pepper. Mix just until combined—overworking will make tough burgers. (Keep your hands slightly damp when forming patties to prevent sticking.)

Divide mixture into 4 equal portions and shape into patties about 0.75-inch thick. Create a slight depression in the center of each patty to prevent puffing during cooking.

Heat olive oil in a large skillet over medium-high heat until shimmering. Cook patties 5-6 minutes per side until golden brown and internal temperature reaches 165°F (74°C). (Don't press down on the patties while cooking—this squeezes out the juices.)

While patties rest for 2 minutes, lightly toast the bun halves if desired.

Spread cranberry mayo on both sides of each bun. Place lettuce on bottom bun, add turkey patty, and top with additional cranberry mayo as desired.