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Thanksgiving Burgers with Brie and Cranberry Mayo

Source of Recipe

From "Weber's Big Book of Burgers" by Jamie Purviance


List of Ingredients

Patties:
â—¦ 1 ½ pounds ground turkey, preferably thigh meat
â—¦ 1 tablespoon minced fresh sage leaves
â—¦ 1 tablespoon minced fresh rosemary leaves
â—¦ 2 teaspoons minced fresh thyme leaves
â—¦ 2 teaspoons minced garlic

â—¦ Kosher salt
â—¦ Freshly ground black pepper
â—¦ ¼ cup mayonnaise
â—¦ ¼ cup whole-berry cranberry sauce
â—¦ Extra-virgin olive oil
â—¦ ½ teaspoon fresh lemon juice
â—¦ 1 ½ cups slivered fresh Swiss chard (remove tough stems before cutting), leaves cut crosswise into ¼-inch strips
â—¦ 8 ounces Brie cheese, cut into 8 slices
â—¦ 4 potato buns, split


Recipe

Mix the patty ingredients, including 1 teaspoon salt and ½ teaspoon pepper, and then gently form four patties of equal size, each about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.

Prepare the grill for direct cooking over medium-high heat (400° to 500° F).

Combine the mayonnaise, cranberry sauce, ¼ teaspoon salt, and ¼ teaspoon pepper. Whisk 2 teaspoons oil, the lemon juice, and a pinch of salt and pepper. Add the Swiss chard and toss to combine.

Brush the patties on both sides with oil, and then grill over direct medium-high heat, with the lid closed, until fully cooked (165° F), 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place two slices of cheese on each patty to soften and toast the buns, cut side down, over direct heat.

Build each burger on a bun with a patty, cranberry mayo, and dressed Swiss chard.

Serves 4