Onion Sage Turkey Burger with Cranberry Ketchup

First remove the papery skin from your onion. Then slice your onion in half and the take one half and place the cut side down on your cutting board. Then make very thin half moon slices using your chef’s knife. Then do the same with the other onion half. It may seem like a lot of onions, but they are really going to cook down when you caramelize them.

Melt butter in a skillet over medium low heat. Once butter is melted, add onions. Cook over medium low to low heat for 35–40 minutes, stirring occasionally. You are cooking onions over low heat so they get golden brown and sweet. Caramelizing onions isn’t hard, you just need to make sure the heat is low so the onions slowly brown but do not burn. Once onions get golden brown, stir in fresh sage and cook an additional minute. Remove = onions from the heat. If you want, these onions can be prepared the night before or ahead of time and then refrigerated until you mix up your turkey burgers.

In a medium-sized bowl, mix ground turkey, caramelized onions, mayonnaise, salt and pepper. Shape turkey mixture into round burger patties.

Heat a large nonstick skillet with 1 tablespoon of olive oil or heat your grill to medium high heat. Cook burgers for 5 to 6 minutes each side, depending on how thick you made your patties. You want turkey burgers to turn a lighter white color and be cooked all the way through.

While burgers are cooking, butter and toast onion buns if desired.

When burgers are cooked, assemble sandwiches with lettuce, cheese and cranberry ketchup. I like to serve my burgers with oven-roasted potatoes or with oven baked sweet potato fries.

To make the cranberry ketchup, take a small saucepan and mix cranberry sauce, brown sugar, ketchup and orange zest over medium heat until brown sugar has melted. Remove cranberry ketchup from heat. If you are making the sauce in advance, refrigerate until you make your burgers.