By Thanksgiving at home. Fifteen people. The pavochón was magnificent. Sixteen pounds. Six hours. The skin burnished mahogany. The meat falling off the bone. I carved it at 3 PM. The table gasped.
Mami sat at her usual spot. She ate slowly. She ate well. She said, "Carmen, this is the best one you have ever made." She has said this every Thanksgiving for five years. Each time she is slightly more correct, because each year I have more time, and time is the main ingredient.
Lucas, six and a half, sat next to Mami. He ate with her. She fed him bites from her plate when Jenny was not looking. He loved it. Mami said to him, "Lucas, you are a good great-grandson." He said, "Mami, you are a good great-grandmother." She said, "I know. I have had ninety years of practice." Lucas laughed. He said, "You are ninety?" She said, "Close enough. I am eighty-seven." Lucas said, "That is almost ninety." Mami said, "Yes, mijo, it is." She patted his cheek.
Rosa brought a pumpkin flan she had made. Her second flan. The caramel was better this time. The custard was a little dense. I said, "Rosa, it is good." She said, "Ma, it is not as good as yours." I said, "Mija, mine took me twenty years to get right. You are getting better fast." Mami tasted Rosa's flan. She said, "Rosa. Four years from now your flan will be excellent." She said the number four. Mami gave Rosa a timeline. Rosa nodded. She will work to it.
After dinner Linda and I sat on the couch with wine. She said, "Carmen, Mami is doing better this season than I feared." I said, "Linda, I know. It is a small miracle." She said, "Enjoy every one. That is what my mother said at the end. Enjoy every one." I nodded. I drank my wine. I enjoyed.
At 9 PM Eduardo drove Mami home. The rest of the family stayed until 10:30. The kitchen was a bomb site. Eduardo and I cleaned for two hours when he got back. We went to bed at midnight. I slept nine hours. Saturday was a blessed lazy day of leftovers and porch sitting.
Sunday I made pavochón sandwiches. Pan sobao, mojo mayo, sliced turkey, a slice of cheese, pickled onions. The year three sandwich. The sandwiches are why we cook the turkey. They are the inheritance of Thursday. Eduardo ate four. Wepa.
The pavochón sandwiches on Sunday are the whole point — Eduardo eating four of them off pan sobao is proof enough. But some years, when the leftover turkey runs out before Sunday arrives, or when the craving hits mid-week and the carved bird is long gone, I make these cranberry turkey burgers instead. They carry the same spirit: the sweetness of the holiday, the savoriness of the bird, the feeling that Thanksgiving is still happening even on a Tuesday. Mami would approve. She approves of anything that keeps the feast going a little longer.
Cranberry Turkey Burgers
Prep Time: 15 min | Cook Time: 15 min | Total Time: 30 min | Servings: 4
Ingredients
- 1 1/4 lbs ground turkey (93% lean)
- 1/3 cup whole-berry cranberry sauce, plus more for topping
- 1/4 cup plain breadcrumbs
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 brioche or potato buns, toasted
- 4 slices Swiss or provolone cheese
- 1/2 cup baby arugula or spinach
- 1/4 red onion, thinly sliced
- 2 tablespoons mayonnaise
Instructions
- Mix the patties. In a large bowl, combine ground turkey, cranberry sauce, breadcrumbs, egg, garlic, Worcestershire sauce, smoked paprika, thyme, salt, and pepper. Mix gently until just combined — do not overwork the meat or the patties will be dense.
- Form and chill. Divide the mixture into 4 equal portions and shape into 3/4-inch thick patties. Press a slight dimple in the center of each to prevent puffing. Refrigerate for 10 minutes while your pan heats.
- Cook the patties. Heat a large skillet or grill pan over medium-high heat and lightly oil the surface. Cook patties 5–6 minutes per side until the internal temperature reaches 165°F. In the last 2 minutes, lay a slice of cheese over each patty and cover the pan to melt.
- Toast the buns. While the patties rest, toast the cut sides of the buns in the same pan for 1–2 minutes until golden.
- Build the burgers. Spread mayonnaise on the bottom bun. Layer with arugula, the turkey patty with melted cheese, a spoonful of additional cranberry sauce, and a few rings of red onion. Cap with the top bun and serve immediately.
Nutrition (per serving)
Calories: 480 | Protein: 34g | Fat: 18g | Carbs: 42g | Fiber: 2g | Sodium: 620mg