Herbed Turkey Burgers with Goat Cheese and Cranberry Sauce

Cranberry Sauce

12 ounces fresh or frozen cranberries
1/2 cup honey
zest of one lemon
juice of one lemon
3/4 cup water

In a medium saucepan over medium heat, combine all ingredients and cook until cranberries burst, give off their juice, and thicken (about 10 minutes). Remove from heat and strain through a fine mesh sieve. Pour into a heatproof jar and allow to cool. Refrigerate. Note: it will thicken as it cools.

Turkey Burger

1/2 medium onion, finely diced
1-2 cloves garlic, minced
1 tablespoon chopped, fresh sage
2 teaspoons chopped, fresh rosemary
1 pound ground turkey
1 egg
2 tablespoons greek yogurt
3 tablespoons whole wheat breadcrumbs
salt and pepper to taste
goat cheese

In a medium saucepan, over medium heat, saute onions and garlic. Once the onions become translucent, add sage and rosemary and saute another minute. Set aside to cool.

In a large mixing bowl combine ground turkey, egg, yogurt, breadcrumbs, and cooled onion/herb mixture. Mix gently to combine. Divide meat into 4 sections and shape into patties. Refrigerate patties for 20 minutes to firm up. (I didn't do this because I was in a hurry and it worked fine although the patties were kind of flimsy).

Heat a heavy skillet or grill pan over medium-high heat. Sprinkle patties liberally with salt and pepper and cook for about 4 minutes on each side. Top with goat cheese, add a splash of water to the pan (approximately 1 tablespoon) and cover until liquid evaporates. This will soften the cheese, but not melt it (goat cheese doesn’t really melt). Top with cranberry sauce and place burgers on toasted buns with mustard and spinach, if desired.