Turkey and Stuffing Blended Burger, a.k.a. Thanksgiving on a Bun

Celebrate the tastes of Thanksgiving any time of the year with this delicious blended turkey burger.

Why wait until November to enjoy your favorite Thanksgiving flavors: turkey, stuffing, cranberry sauce, and sweet potatoes? As part of our ongoing burger of the month series, I bring it all together to create the ultimate Thanksgiving-inspired burger – a turkey and stuffing blended patty topped with sweet potato waffle fries and tart, tangy cranberry barbecue sauce on a buttery brioche bun!

The best part of it all? By blending the stuffing with the ground turkey, you not only ensure an ultra-moist burger, you also get little bits of crunch from exposed stuffing that gets crispy on the grill.

Average: 4.6 (8 votes)

Average Rating - Votes are tabulated end of day

Please rate this recipe ONLY after you cook it: 

Share This Recipe:

Print Recipe

Thanksgiving Turkey and Stuffing Blended Burger

It’s Thanksgiving every day of the year thanks to this moist and flavorful turkey and stuffing blended burger with sweet potato fries and homemade cranberry BBQ sauce.

Course. Lunch. Dinner. Entree. Sandwich.

Cuisine. American.

Makes. 4 servings

Takes. 10 minutes prep,approximately 40 minutes total cook time including stuffing, fries, and burger.

Serve with. Apple cider.

Additional tools. Blender or food processor.

Ingredients

Burger

1 6-ounce box stuffing mix such as Kraft Stove Top Cornbread Stuffing Mix

1 20-ounce package frozen waffle cut sweet potato fries such as Alexia brand

1 pound ground turkey

1/2 teaspoon Morton’s kosher salt (read more about the science of salt here)

Meathead’s Simon and Garfunkel spice rub

4 hamburger buns, preferably brioche buns

Cranberry BBQ Sauce

1 14-ounce can whole berry cranberry sauce

1/4 cup BBQ sauce such as our Kansas City BBQ sauce

1 1/2 tablespoons brown sugar

About the sweet potato fries. If waffle cut sweet potato fries are not available, feel free to substitute frozen traditional cut sweet potato fries or, better yet, our homemade grill fried sweet potato fries.

Method

1) Prep. Prepare the stuffing mix and the waffle cut sweet potato fries according to the package instructions.

2) As the stuffing and fries cook, begin preparing the cranberry BBQ sauce by pureeing the whole berry cranberry sauce in a blender or food processor until smooth. Combine the pureed cranberry sauce, BBQ sauce, and the brown sugar in a small saucepan and simmer while stirring periodically until the brown sugar has had time to dissolve completely and the sauce is warmed through, approximately 10 minutes.

3) Combine the ground turkey and 1 cup of the cooled stuffing in a bowl and blend well until the stuffing is evenly dispersed throughout the turkey. Reserve the remaining stuffing to serve with the burgers. Divide the burger mixture into 4 even portions and form into patties. Season both sides of the patties with kosher salt followed by Simon and Garfunkel spice rub.

4) Fire up. Prepare a grill for indirect cooking by placing a chimney full of pre-heated charcoal briquets on one side of the grill’s charcoal grate in order to create direct and indirect cooking zones. Adjust the grill vents to bring the temperature to about 400°F on the indirect side. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 400°F on the indirect side.

5) Cook. Place the turkey and stuffing blended patties on the indirect side of the grill, positioning the vent directly above the burgers in order to force the smoke over and around the meat. Cook the patties for about 5 minutes.

6) Push the tip of a rapid-read thermometer such as the Thermapen into the side of both burgers. When the temperature reaches 105°F, flip the burgers and cook for approximately 5 more minutes until they reach 140°F. Because they are not over direct heat, you do not need to flip them often.

7) Move the turkey and stuffing patties to the direct heat side of the grill to brown them. Leave the lid up so the heat is concentrated on one side of each burger. If the fire flares up, move the burger to another spot. Flip the meat every minute to form a nice crust on both sides.

8) Remove the patties from the grill once they reach an internal temperature of 165°F.

9) Serve. Begin assembling the burgers by placing a turkey and stuffing blended burger patty on each bottom bun. Top each patty with a generous helping of sweet potato fries. Drizzle the cranberry BBQ sauce over the sweet potato fries and crown the burger with the top bun. Serve immediately with remaining stuffing and sweet potato fries.

Clint Cantwell

Clint Cantwell is AmazingRibs.com's Senior Vice President, charged with creating recipes, writing articles, shooting photos, and a little bit of everything else. Cantwell was was named one of the "10 Faces of Memphis Barbecue" by Memphis Magazine and was the winner of Travel Channel's "American Grilled: Memphis".

What people say about us

"The world’s leading outdoor cooking resource." Larry Olmsted, Forbes.com

"An amazing compendium of barbecue knowledge." Aaron Franklin, Franklin Barbecue, Austin

"I was crowned World Brisket Champion at the Jack Daniels World Championships using your Big Bad Beef Rub. Your site has played a pivotal role in my development." John Lattuca, WeekendWarriorBBQ, Montreal, Canada

"This meal was as memorable as my first sex, only better." Marie Overholt, San Francisco, CA

"The BBQ community is so extremely fortunate to have someone as passionate and articulate as you." Frank Ostini, Chef Winemaker, Hitching Post II Restaurant & Winery, Buellton, CA

"I adapted your brisket rub recipe this summer and my customers love it (8,000 pounds served in 6 months)! My brisket even won 'best beef' in the Sonoma County Harvest Fair." Chef Larry Vito, BBQ Smokehouse, Sebastapol, CA

"Meathead is the best writer covering this part of the culinary world." John Markus, Producer, BBQ Pitmasters TV show

"The Rosetta Stone of BBQ." Bill Lamb

"I got laid last night because of your pastrami" Name withheld for obvious reasons

"Knowledgeable, smart, hilarious, and self-effacing." Laurel Stone

"I have worked as a professional cook in high end French restaurants for several years, so when I hit the internet looking for some BBQ info, I was really pleased to find an in depth and expansive site that had all the tips I was looking for." Aaron Ettlin, Portland, OR

"A Famous Dave's commercial came on claiming the best ribs in the world, and my honey shook his head and said, 'nope, it's right here.' Many, many thanks!" Red Taylor, San Francisco, CA

"We had a fantastic season winning two Grand Championships and five Reserve Grand Championships. I always appreciate referring to your site. Thanks." Steve, Grills Gone Wild, IA

"I have always loved cooking ribs but with our new gas grill they were never as good as charcoal. Well that all changed last night when I made the greatest ribs I have ever tasted. My wife wanted to know if I bought them somewhere and then claimed I cooked them myself." Allen Nicley, Mont Alto, PA

"The Memphis Dust and the pulled pork are excellent! I had to dang near run people out of my house!" Aswad Johnson

"I was about to buy a new smoker. After reading your article about setting up a horizontal smoker, I decided to try rehabilitating something the previous owner of my house left in the backyard. Total investment: $100. I figure I saved at least $500!" Coleman Shelton, Calvert City, KY

"Amazingribs.com is the most information packed barbecue site known to man." Pitmaster and BBQ Columnist George Hensler

"AmazingRibs.com is the world's go-to place for a barbecue treasure house of reliable information." Ardie "Remus Powers" Davis, author of numerous barbecue books

"This is my new go-to method for prime rib." Candy Weaver, President, Kansas City Barbeque Society

"We've won five Grand Championships and two Reserve Championships in the past three months. Learned much about BBQ from you and wanted to give you credit." Harry Soo, SlapYoDaddyBBQ.com

"The Alton Brown of Que." Joe Mizrahi, Smokin' Joe's, NYC

"I have always loved to travel and eat. Life became boring when I had to give up my worldly adventures. Thanks to you I now love to cook. I am now having adventures at home in my kitchen and my back yard. I am no longer bored, and my large family is grateful too. Thank you so much." Dugan Hoeflinger, Tucson, AZ

"I am in the process of opening a cafe and thought your simple sweet sour slaw is an amazing winner." James Murray, Toronto

"I had two ribs and my boyfriend ate the other 3 1/2 pounds. He couldn't stop to talk. He had to bring a box of tissues to the table because these ribs are so good they make him weep. He tells me that my ribs have deepened his love for me. Well, fine, but I know that just means he wants more ribs." Nancy J. Mostad, Minnesota


Placeholder

Related articles

Placeholder

Placeholder

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazonhttps://tinyurl.com/amazingribs

...some HTML for the first variant...

Placeholder

Placeholder

Get Smoke Signals, our free e-letter. No spam. Guaranteed

Enter your email:

If you love barbecue and grilling, get a FREE 30-day membership in our Pitmaster Club. We can up your game.

  • FREE 30 day trial membership.
  • Sneak previews of Meathead’s new book.
  • We block ads from members.
  • Real community. No politics. No flame wars.
  • Monthly newsletter.
  • Video seminars with famous pitmasters.
  • Weekly podcasts with Greg Rempe.
  • Weekly BBQ cartoons by Jerry King.
  • Comprehensive Temperature Guide Magnet ($10 retail).
  • Monthly giveaways of Gold Medal grills and smokers worth up to $2000.
  • Discounts on products we love.
  • Support for AmazingRibs.com!

Lookit what our members are cooking:


Post comments and questions below

Placeholder

1) Please try the table of contents or the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Posts with links in them may not appear immediately.

 

Click to ask questions and make comments