Cranberry Turkey Burgers with Napa Cabbage and Apple Slaw
Recipe type: Lunch
Cuisine: Dairy-Free
Serves: 4
  • For the turkey burger:
  • 1 pound ground turkey
  • ¼ cup plain breadcrumbs
  • 2 tablespoons mayonnaise
  • 2 tablespoons whole berry cranberry sauce (whole berry is a must so that you get chunks of cranberry in the burger!)
  • Salt and pepper
  • 1 tablespoon cooking oil, for the pan
  • For the slaw:
  • 1 head napa cabbage, finely shredded
  • 2 carrots, finely shredded
  • 1 large apple, cored and diced small (I used a Braeburn apple because they have a good balance of sweet and tart)
  • ½ cup champagne vinegar
  • ½ cup olive oil
  • 2 tablespoons sugar
  • Salt and pepper
  • Handful of crushed peanuts, for serving
  1. Add cabbage, carrots, and apple to a large bowl.
  2. Add champagne vinegar, olive oil, and sugar to a small bowl. Mix well. Add salt and pepper to taste.
  3. Add champagne vinegar dressing to bowl with cabbage, carrots, and apple. Toss well. Place slaw in fridge, so that flavors can meld while the burgers are cooking.
  4. Place ground turkey in a clean, large mixing bowl. Add breadcrumbs, cranberry sauce, mayonnaise, and salt and pepper. Combine well (feel free to use your hands!)
  5. Shape turkey mixture into 4 equal sized patties. Put aside.
  6. Heat cooking oil in a large skillet (preferably non-stick) over medium-high heat.
  7. Cook burgers 5-6 minutes on each side or until internal temperature reaches 165 degrees.
  8. Divide burgers between 4 plates with slaw alongside. Sprinkle each serving of slaw with a little of the crushed peanuts. Enjoy!
The longer you allow the slaw to sit in the fridge, the better the flavors will combine, so feel free to make the slaw several hours ahead of the turkey burgers.
Recipe by A Bite of Inspiration at