Turkey Burgers with Goat Cheese, Spinach, and Cranberry Sauce

Notes: the turkey patties can be prepped ahead of time and kept in the freezer. 

1 tablespoon olive oil (just enough to coat the bottom of your pan)
1/2 medium onion, diced fine
1-2 cloves of garlic, minced
1 teaspoon fresh sage, minced
1 teaspoon fresh rosemary, minced
1 pound lean ground turkey
1 egg
2 tablespoons greek yogurt
3 tablespoons panko breadcrumbs
Salt and pepper to taste
Wheat Buns
Cranberry Sauce
Goat Cheese
Grainy Mustard
Spinach Leaves

In a small saucepan, heat olive oil over medium heat. Add onions and cook until softened and nearly translucent, about 5-7 minutes. Add garlic and cook another 1-2 minutes until onions are translucent and garlic is softened. Add in sage and rosemary and cook for another minute until fragrant. Remove from heat and set aside to cool.

In a large mixing bowl, combine ground turkey, egg, yogurt, breadcrumbs, salt and pepper, and cooled onion mixture. Mix gently to combine. Divide meat into 4 sections and form into patties. Refrigerate patties layered in wax paper for about 20 minutes to firm up. Patties can also be frozen at this point for later use.

Lightly grease a skillet or grill pan and heat over medium-high heat.  Cook burgers, about 4 minutes on each side, until browned and cooked through. Top with a slice of goat cheese. Add about a tablespoon of water to the pan and cover until cheese softens and liquid evaporates. Place on toasted buns and top with mustard, spinach, and cranberry sauce.