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Ingredients: CRANBERRY JAM1 1/2 cups (375 mL) frozen cranberries1/2 cup (125 mL) granulated sugar3 tbsp (45 mL) orange juiceTURKEY BURGERS2 tsp (10 mL) olive oil2 celery stalks, ends trimmed and finely diced, about 1/2 cup (125 mL)1/2 red onion, finely diced, about 1/2 cup (125 mL)1/2 tsp (2 mL) salt, divided1 clove garlic, finely minced1 lb (455 g) ground turkey1 cup (250 mL) fresh bread crumbs2 tbsp (30 mL) finely chopped flat-leaf parsley1 large egg, beaten1 tbsp (15 mL) Dijon mustard1/4 tsp (1 mL) freshly ground black pepperTO ASSEMBLEBrie cheese, thinly sliced4 brioche burger bunsDijon mustardBaby spinach leavesThinly sliced red onion; TIP Burgers can be made up to 1 day in advance, covered with plastic wrap and refrigerated.

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CRANBERRY JAM1 1/2 cups (375 mL) frozen cranberries1/2 cup (125 mL) granulated sugar3 tbsp (45 mL) orange juiceTURKEY BURGERS2 tsp (10 mL) olive oil2 celery stalks, ends trimmed and finely diced, about 1/2 cup (125 mL)1/2 red onion, finely diced, about 1/2 cup (125 mL)1/2 tsp (2 mL) salt, divided1 clove garlic, finely minced1 lb (455 g) ground turkey1 cup (250 mL) fresh bread crumbs2 tbsp (30 mL) finely chopped flat-leaf parsley1 large egg, beaten1 tbsp (15 mL) Dijon mustard1/4 tsp (1 mL) freshly ground black pepperTO ASSEMBLEBrie cheese, thinly sliced4 brioche burger bunsDijon mustardBaby spinach leavesThinly sliced red onionTIP Burgers can be made up to 1 day in advance, covered with plastic wrap and refrigerated.

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