My husband and I are fortunate to live close to both of our parents which means double Thanksgiving. No, we don’t do it like normal couples, alternating years, or even doing one Thursday and another celebration on Friday or Saturday. We go back to back. An early dinner with my family at 2pm and a later meal with his family around 6 or 7pm. So for any of you out there that claim food comas on Thanksgiving, YOU CAN’T EVEN IMAGINE. I literally want to sleep the rest of the weekend. After close to a decade of the same routine, we’ve learned to pace ourselves better, but you still want to try a little of everything. Two weeks from now I’ll never want to see turkey again. Or at least not for another year. But right now it’s all I’m craving.

To satisfy my turkey craving, I opted for a burger fix. A few weeks ago we had brunch at HOM, a quirky store with handmade gifts that also happens to have a dozen or so tables serving brunch and some of the best sangria I’ve ever tasted 5 days a week. Their menu had a turkey burger, filled with stuffing, topped with cranberry mayo. While the favors were all there, the patty itself was dry, as I find with most turkey burgers I get dining out. I don’t mean to brag, but I make a pretty kick-ass turkey burger and am often easily let down when it’s not made by me.

Instead of carbon-copying the dish, I went with what I had at home, making sure to incorporate the most important ingredients: turkey and cranberries. One of my remaining jars of Boozy Cranberries from last year served as the perfect “ketchup” to my Thanksgiving feast. And while I’m usually a cheesy-burger kind of gal, I went with cheese on the inside, rather than out, so as not to clash too much with the cranberry sauce. Served along side Roasted Brussels Sprouts with Apples, I’d say it satisfied my turkey craving pretty well. For now at least…

The Thanksgiving Burger (Serves 4)

• 1 tsp olive oil
• 1 leek, halved and cut into thin slivers
• 1 lb ground turkey
• 1/2 c breadcrumbs
• 1 egg
• salt and pepper to taste
• 1 c cheddar cheese
• 1 large apple shredded (no peeling necessary)
• Boozy cranberries or cranberry sauce to serve
• Rolls to serve

In a small skillet, heat olive oil over medium high heat. Add leeks and saute until slightly browned and crispy. Remove from heat and set aside.

In a large bowl, mix turkey, breadcrumbs, egg, cheddar, apple and leeks together (using your hands is best)until fully incorporated.

Form 4 patties and cook on grill or grillpan as usual.

Place cooked burger on a bun and top generously with boozy cranberries or cranberry sauce. Think wistful thoughts of Thanksgiving as you savor your first bite.

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