COOK IT.
Begin by making your aioli. This will provide more time for the delicious flavours to meld. In a heat-safe bowl, add the cranberries and cover with boiling water. In a tall container, separate egg yolks from the whites, add the lemon juice and garlic. Measure out the oil. Once the cranberries have rehydrated, drain them and add them to the egg yolks. Pulse a stick blender a few times, then slowly pour in the oil while the immersion blender is running, until you have a thick, mayonnaise-like spread. Season to taste and set in the fridge until needed.
In another bowl, add your turkey meat, the grated butter, Worcestershire, and mayonnaise. Mix, then divide into ¼ lb (113 g) balls. Flatten into patties on greased parchment. Press a little divot into the center to ensure your burgers don’t get puffy, then chill them in the freezer for up to 30 minutes. PRO TIP: This mixture is wet. Grease your hands or gloves when handling the meat to avoid sticking.
While the burgers are chilling, prepare the Blueberry Shallot Jam. In a small pot, combine the diced sliced shallots and blueberries with ¼ cup of apple cider vinegar. Bring to a simmer and cook for 10 minutes, stirring occasionally. Drain and discard any excess liquid. After draining, add the remaining ¼ cup of apple cider vinegar and sugar. Simmer for an additional 5 minutes. Remove from heat and let cool to room temperature.
When ready to cook, preheat your grill with a griddle accessory or your griddle to medium-high, at least 400°F (200°C).
Season your turkey burger patties and space them out, seasoned side down, on the griddle. Season the other side. Cook the patties for 6 to 7 minutes per side, until an internal temperature of 165°F (74°C) is reached. Place slices of brie over top of the burger during the last two minutes of cooking.
Assemble your burgers with your favourite toppings like lettuce, tomato, and onion, then top with the Blueberry Shallot Jam and Cranberry Aioli.
Serve these delightful burgers with a spicy and berry-scented Napa Valley Pinot Noir. If beer is preferred, a refreshingly malty one with fruity esters like a Belgian Tripel will be a great choice.
These Red, White & Blue Burgers are a flavor-packed tribute to summer grilling season. From the juicy turkey patties enriched with butter to the tangy cranberry aioli and decadent blueberry shallot jam, every bite is bursting with contrast and creativity. Whether you're lighting sparklers or simply lighting your grill, this recipe is perfect for patriotic holidays—or any time you're craving something truly special. Don't forget that blueberry jam doubles as a killer condiment on your next charcuterie board. Cheers to grilling with flair! What are you grilling up on the 4th? Share your Fourth of July recipes, ideas, and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!