As for the cranberry aioli, it was super easy to make using the food processor. And I felt very Julia Child in the process.
Thanksgiving Turkey Burger with Cranberry Aioli
Inspired by Grange Hall Burger Bar
Yields 6 burgers
For the burgers:
2 pounds ground turkey
1/2 medium sweet onion, minced
~12 sage leaves, rough chopped
Salt and pepper
For the cranberry aioli:
2 cloves garlic
1/2 tsp salt
1 egg yolk
1 cup olive oil
1 cup fresh cranberries*, roughly chopped
1 T sugar
6 slices muenster cheese
6 pretzel buns
In a large mixing bowl, stir together the ground turkey, onion, sage, salt, and pepper. Divide the ground turkey mixture into six patties.
Pulse the garlic, salt, and egg yolk in the food processor or blender.
Slowly pour the olive oil into the food processor or blender on “stir.” As the aioli thickens, keep pouring in the olive oil until it’s all incorporated. Taste and add more garlic or salt, as necessary.
Add the cranberries and sugar to the aioli and pulse a few times in the food processor or blender. Taste again.
Grill your burgers to desired doneness, adding the cheese at the very end to melt.
Serve on pretzel buns with arugula and cranberry aioli.
*I used fresh cranberries that were previously frozen. Roughly chop, add sugar, and microwave in a bowl for about 15 seconds to thaw.