1/4 cup + 2 tablespoons whole-wheat couscous
1/2 cup boiling water
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 stalk celery, minced
1 tablespoon fresh thyme, chopped
1 1/2 teaspoons fresh sage, chopped
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 cup jalapeño pepper, chopped
½ cup dried cranberries, chopped
1 pound 93%-lean ground turkey
canola or olive oil non-stick cooking spray
- Place couscous in a large bowl. Pour in boiling water, stir and set aside until the water is absorbed, about 5 minutes. If grilling the burgers, preheat grill to medium-high.
- Heat oil in a large skillet over medium heat. Add onion and cook, stirring for 1 minute. Add celery and cook, stirring until softened, about 3 minutes. Add thyme, sage, salt and pepper and cook until fragrant, about 20 seconds. Transfer the mixture to the bowl with the couscous, add jalapeño and cranberries and stir to combine. Let cool for 5 minutes. Add turkey and stir until combined. Do not over-mix. Form the mixture into six slider-sized patties.
- Oil grill rack with cooking spray and grill the burgers for 5 to 6 minutes per side, flipping gently to avoid breaking them. Serve immediately on a slider bun with condiments and barbecue sauce.