Thanksgiving Turkey Burger

Prep the patties: In a large mixing bowl, combine the Ground Turkey (8 oz) and Breakfast Sausage Links (8 oz). Depending on how seasoned the sausage is, season your mixture with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste). Tip: cook a small portion of the turkey/sausage mixture to taste and adjust for seasoning before shaping into 4 equal patties.

Make the cranberry sauce: In a heavy bottom saucepan over medium heat, add the Granulated Sugar (3/4 cup), Star Anise (2), and Green Cardamom Pods (4) and cook until the sugar melts completely and begins to turn a light amber color. Add the Fresh Cranberries (2 1/2 cups) and Apples (2) and cook, stirring occasionally until softened, about 5 minutes. Season with Kosher Salt (to taste) and reduce the heat to low and simmer until the cranberries begin to break down and the sauce begins to thicken, about 10 minutes. Remove the anise and cardamom pods.

Make the crispy shallots: In a small pot over medium heat, bring the Vegetable Oil (1 cup) to 375℉ (190℃). While the oil heats, combine the All-Purpose Flour (2 Tbsp), Mushroom Powder (1/2 tsp), and Ground Black Pepper (1/2 tsp) in a small bowl. Toss the sliced Shallots (2) in the seasoned flour and shake off excess flour before dropping them into the oil. Fry the shallots until golden brown, about 4 minutes. Remove the shallots from the oil and place on a paper towel lined plate. Season with a pinch of Kosher Salt (1 tsp) and let cool.

Assemble: Preheat a large skillet over medium heat. Place the patties on the skillet and cook until the edges crisp and begin to turn golden brown, flip and continue cooking. Place a slice of Gouda (1 1/4 cups) on each patty and let melt completely. Spread the Mayonnaise (to taste) over the bottom Brioche Hamburger Buns (4), top with a turkey patty, cranberry sauce and fried onions. Finish with the top buns.