Recipe

Festive Burger: Light and Creamy

A juicy turkey burger with a bright cranberry yogurt sauce, melty brie, and peppery arugula. Cozy holiday vibes, but still weeknight-easy.

By Matt Campbell

•

4.8

A turkey burger on a toasted brioche bun with melted brie, cranberry yogurt sauce, arugula, and a side of oven fries on a wooden table

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This is the burger I make when I want something festive without committing to a full holiday spread. You get all the greatest hits in one handheld bite: juicy patty, creamy cheese, a bright pop of cranberry, and that peppery arugula crunch that makes everything feel awake.

The “light and creamy” part comes from a quick sauce built on Greek yogurt instead of mayo. It still tastes rich, but it will not bulldoze the rest of the flavors. Also, it takes about 2 minutes to stir together, which is my favorite kind of culinary magic.

A small bowl of pale pink cranberry yogurt sauce with a spoon on a countertop next to lemon and Dijon mustard

Why It Works

Bright, creamy sauce without heaviness: Greek yogurt plus cranberry keeps it tangy and fresh, not greasy.
Juicy patties that stay tender: a simple panade-style trick, plus grated onion, helps turkey burgers avoid dry, disappointing results.
Holiday flavor, weeknight method: one skillet, quick toast on the buns, and you’ll be eating in under 30 minutes.
Crisp edges and melty middles: sear first, then melt brie under a lid for that swoony finish.

Pairs Well With

Oven fries with rosemary and garlic
Simple arugula salad with lemon and parmesan
Roasted Brussels sprouts with balsamic glaze
Spiced apple cider (hot or iced)

Storage Tips

Best practice: store components separately so the bun stays toasted and the greens stay crisp.

Cooked patties: cool completely, then refrigerate in an airtight container up to 3 days. Reheat to 165°F in a covered skillet over medium-low with a splash of water, 2 to 4 minutes per side, or until hot.
Cranberry yogurt sauce: refrigerate up to 5 days. Stir before using. For best quality, use by the earliest expiration date of your yogurt or cranberry sauce, and keep it well chilled.
Assembled burgers: if you must, wrap tightly and refrigerate up to 24 hours. Reheat the patty separately and rebuild for the best texture.
Freezing: freeze cooked patties (without cheese) up to 2 months. Thaw overnight in the fridge before reheating.

Common Questions

Can I use ground beef instead of turkey?

Yes. Use 80 to 85 percent lean beef and cook to your preferred doneness. The sauce and brie still work beautifully with beef, it just becomes richer overall.

What can I use instead of brie?

Havarti, fontina, provolone, or sharp white cheddar all melt well. If you want the same creamy vibe, go havarti or fontina.

I do not have cranberry sauce. What is the fastest swap?

Use raspberry jam, lingonberry jam, or even a spoonful of orange marmalade. Start with less, taste, then add more until it feels balanced.

How do I keep turkey burgers from drying out?

Do not overmix, include the grated onion, and pull them when they hit 165°F in the center. Also, let them rest for 2 minutes before serving so the juices settle.

Can I grill these?

Yes. Grill over medium heat and oil the grates well. Turkey is a little more delicate than beef, so flip only once if you can.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or cast iron pan
Mixing bowl
Microplane or box grater (for onion)
Measuring spoons
Spatula
Lid for the skillet (or a sheet pan to cover)
Instant-read thermometer (recommended for turkey)

I started making “holiday burgers” as a way to scratch that festive itch without spending my whole night washing roasting pans. The first version was honestly chaotic: too much cranberry, not enough acid, and the bun situation was a little tragic. But once I swapped mayo for Greek yogurt and added lemon plus Dijon, it clicked. Now it is my go-to when I want something cozy, bright, and slightly ridiculous in the best way. Like, yes, we are putting brie on a burger on a Tuesday. That is called joy.

Festive Burger: Light and Creamy

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Servings 4 burgers

Ingredients

For the cranberry yogurt sauce

1/2 cup plain Greek yogurt (2% or whole milk for best texture)
1/4 cup cranberry sauce (canned or homemade, see note)
1 tsp Dijon mustard
1 tsp fresh lemon juice (plus more to taste)
1/4 tsp kosher salt
Black pepper, to taste

For the burgers

1 lb ground turkey (93% lean is ideal)
1/3 cup panko breadcrumbs
2 tbsp milk (any kind)
1/4 cup grated yellow onion (about 1/4 of a medium onion)
1 tsp kosher salt
1/2 tsp garlic powder
1/2 tsp dried thyme (or 1 tsp chopped fresh)
1/4 tsp black pepper
1 tbsp olive oil or neutral oil, for the pan

For assembling

4 brioche buns (or potato rolls)
4 slices brie (or 4 to 6 oz brie, sliced; rind optional)
2 cups arugula
Optional: 1/2 cup thinly sliced red onion
Optional: 1 tbsp butter for toasting buns

Note on cranberry sauce: sweetness varies a lot. If yours is very sweet (some canned versions are), start with 2 to 3 tbsp in the sauce, taste, then add more until it is balanced.

Instructions

Make the sauce. In a small bowl, stir together Greek yogurt, cranberry sauce, Dijon, lemon juice, salt, and pepper. Taste it. If it is too sweet, add more lemon. If it is too sharp, add a touch more cranberry. Refrigerate while you cook.
Hydrate the breadcrumbs. In a large bowl, mix panko and milk. Let it sit 2 minutes so it turns into a soft paste. This is a small step that pays off big in juiciness.
Mix and shape. Add turkey, grated onion, salt, garlic powder, thyme, and pepper to the bowl. Mix gently just until combined. Do not overwork it. Form into 4 patties (about 4 oz each), about 3/4-inch thick and slightly wider than your buns. Shape them without packing too tightly, then press a small dimple in the center of each so they cook evenly.
Sear. Heat a large skillet over medium-high. Add oil. Cook patties 5 to 6 minutes on the first side until browned.
Flip and melt. Flip patties, top each with brie, then cover the skillet with a lid. If they are browning too fast, reduce heat to medium. Cook 4 to 6 minutes more, until the cheese is melty and the center hits 165°F. Timing is a guide, temperature is the truth.
Rest, then toast the buns. Transfer patties to a plate and rest 2 minutes. Toast buns cut-side down in the same skillet. Add a little butter if you want golden, crisp edges.
Build your festive burger. Spread cranberry yogurt sauce on both bun halves. Add arugula to the bottom bun, then the brie-topped patty. Add sliced red onion if using. Top bun, take a bite, and make the “okay wow” face. It is encouraged.

Nutrition information is estimated.

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