Gluten-free, Dairy-free, Paleo, Whole30 if modified

Thanksgiving Turkey Burgers

All the flavors of Thanksgiving in one burger: turkey, leeks, sweet potato, cinnamon, sage, and thyme. Paired with tart cranberry sauce, honestly, what could be better?

Makes 6 burgers

• 3 tablespoons Ghee or clarified butter
• 1 large leek, white part only, finely diced
• 1 celery rib, finely diced
• ½ cup grated sweet potato
• Salt
• 2 garlic cloves, minced
• 2 teaspoons dried thyme
• 2 teaspoons dried sage
• 1 pound ground turkey
• 1 large egg, beaten
• ¼ cup almond flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon black pepper
• Gluten-free buns (see Note below), for serving
• Shredded lettuce, for serving
• Mayonnaise (homemade or store-bought, see Note below), for serving
• Cranberry sauce (see Note below), for serving

Melt 2 tablespoons of the ghee in a skillet over medium heat. Add the leeks, celery, shredded sweet potato, and a pinch of salt. Cook, stirring frequently, until softened, 5 to 7 minutes. Add the garlic, thyme, and sage and cook, stirring, until fragrant, about 1 minute.

Transfer the mixture to a bowl and add the ground turkey, egg, almond flour, cinnamon, ½ teaspoon salt, and the pepper. Mix until combined. Shape the mixture into six ¾-inch-thick patties.

Heat the remaining 1 tablespoon ghee in the same skillet over medium heat. Add the turkey burgers and cook until fully cooked, 3 to 4 minutes per side.

Assemble the burgers in the buns with the shredded lettuce, mayonnaise, and cranberry sauce.

note: For Whole30, wrap the burgers in lettuce and use Whole30-compliant condiments.