Cranberry Bog Turkey Burgers, served with Corn on the Cob with Chive Butter

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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Bog Burgers:

1 1/3 pounds (the average weight of one package from meat case) ground turkey breast

1 small McIntosh apple, finely chopped

1 small white onion, chopped

1 rib celery from heart of the stalk, finely chopped

1 rounded teaspoon poultry seasoning

Salt and pepper

Vegetable oil, for drizzling

4 sandwich size sourdough English muffins

1 cup prepared whole berry cranberry sauce

1/2 cup mayonnaise or reduced fat mayonnaise

8 leaves Bibb lettuce, cleaned


4 ears corn, shucked

4 tablespoons butter

20 blades fresh chives, finely chopped


  1. Combine turkey, apple, onion, celery, poultry seasoning, salt, and pepper in a bowl and form into 4 large patties. Preheat a large skillet or a grill pan to medium high heat. Drizzle skillet or brush grill with vegetable oil and cook patties 5 to 6 minutes on each side. Toast split English muffins. Mix together cranberry sauce and mayonnaise. Spread muffin halves with cran-mayonnaise and pile in burgers and Bibb lettuce. Serve burgers with corn on the cob and berry desserts.
  2. Bring a large pot of water to a boil. Add salt and corn and cook for 5 to 6 minute. Drain ears and spread with butter. Sprinkle ears with a generous coating of chopped chives.