These taste just like those after-Thanksgiving turkey sandwiches. You can eat them hot or cold; I prefer mine cold.
FOR THE AIOLI:
½ cups Whole Berry Cranberry Sauce
½ cups Mayonnaise
1 teaspoon Dijon Mustard
½ teaspoons Orange Juice
FOR THE BURGERS:
2 slices Of White Bread Crusts Removed
½ cups Milk
1 package (about 1.33-lb. Package) Ground Turkey
1 teaspoon Poultry Seasoning
½ teaspoons Sea Salt
½ teaspoons Ground Black Pepper
½ teaspoons Garlic Powder
1 teaspoon Dried Minced Onion
½ teaspoons Dijon Mustard
6 whole Whole Wheat Buns
6 whole Romaine Lettuce Leaves
Preparation InstructionsFor the aioli:
Mix cranberry sauce, mayonnaise, mustard, and orange juice in a small bowl. Cover and refrigerate until needed.
For the burgers:
Soak bread in milk in a shallow dish. Place turkey in a large bowl and add soaked bread, poultry seasoning, salt, pepper, garlic powder, minced onion, and mustard. Mix well until all ingredients are combined. Shape into 6 patties. Cook in a skillet over medium high heat for 5 to 6 minutes on each side. Place cooked cheeseburgers into buns and spread top of buns with aioli and romaine lettuce.