I made these burgers for the first time for a May long weekend (freezing!) camping trip. They got rave reviews from everyone despite getting stuck to the fire pit grill, then transferred to a pan to finish cooking, all the while sitting like frozen popsicles as close to the fire as humanly possible. Hopefully when you make them you’ll be enjoying a cool beverage on a warm day…and that you’ll like them just as much. 🙂

1 lb: Turkey, ground.

1/3 cup: Fresh tarragon leaves

1/2 tsp Dried Thyme

1/2 tsp Dried Sage

1 tsp Sea salt

1/2 tsp White pepper (you can use black pepper if that’s all you have)

2: Green onions

1: Egg

1/3-1/2 cup: Oat bran

1 tbsp: Avocado oil

1/4 cup dried cranberries (look for organic, lightly sweetened with apple juice or unsweetened)

In a blender, add egg, tarragon, thyme, sage, salt, pepper, and green onions. Blend until tarragon leaves are well combined into mixture.

In a large mixing bowl mix uncooked turkey, egg mixture, oat bran (start with 1/3 cup), avocado oil and cranberries. Mix with hands to ensure that all ingredients are equally combined. You may need to gradually add more oat bran so that the burgers don’t fall apart.

Form the mixture into burgers.

Cooking options:

Grill on BBQ over medium heat for 5-10 minutes per side depending on burger thickness. Be sure to lightly oil grill prior to heating to ensure that that don’t stick to the grill.

Cook in a large skillet over medium heat on stove top. Be sure not to crowd the pan and to drain any access liquid so that they don’t fall apart.

Bake at 375F on a parchment lined pan for 20-30 minutes, depending on burger thickness. Flipping once after 15-20 minutes.

Make sure burgers are cooked through regardless of cooking method.

Serve on a large Boston Bibb lettuce leaf topped with fresh sliced avocado and a dollop of cashew cheese.