Ingredients:

1/4 cup plus 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 chopped fresh thyme
1 1/2 teaspoons chopped fresh sage
1/2 teaspoon salt,
1/2 teaspoon freshly ground pepper
1/4 cup dried cranberries,finely chopped
1 pound 93%-lean ground turkey

Directions:

1. 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.

2. Meanwhile, heat oil in a large skillet over medium heat.Add onion and cook,stirring, for 1 minute.Add celery; cook, stirring, until softened,about 3 minutes.Add thyme,sage,salt and pepper;cook until fragrant, about 20 seconds more.Transfer the mixture to the bowl with the couscous,add cranberries and stir to combine. Let cool for 5 minutes. Add turkey and stir until combined;do not over mix. Form the mixture into 6 patties using Burger Mate.

3. To cook on the stove top: Coat a large nonstick skillet,preferably cast-iron, with cooking spray and set over medium-high heat for 2 minutes.Add the patties, reduce heat to medium,and cook for 4 minutes.Turn and cook on the other side for 2 minutes. Cover and continue to cook until lightly browned but still juicy (the juices should run clear, not pink), about 4 minutes more. (An instant-read thermometer inserted in the center should read 165°F.)

4. To grill: Oil the grill rack (see Tip) and grill the burgers for 5 to 6 minutes per side, flipping gently to avoid breaking them.Serve immediately.