- Heat the oil in a large nonstick frying pan and gently fry the onion and garlic for 5 minutes until well softened, stirring regularly. Remove from the heat and tip into a heatproof bowl. Leave to cool for a few minutes. Trim the sage leaves then shred finely. Add to the onion and garlic and stir in the thyme, lemon zest, salt and plenty of freshly ground black pepper. Squeeze the sausages out of their skins into the same bowl.
- Add the turkey mince and breadcrumbs and mix with clean hands until thoroughly combined. Divide the turkey mixture into six portions and roll into balls. Flatten each ball into a 2cm pattie and place on a foil lined baking tray. Preheat the grill to its hottest setting. Grill the burgers for 4-5 minutes on each side until lightly browned and cooked through with no pink showing. While the burgers are cooking, spoon the cranberry sauce into a small saucepan and add 4 tbsp water. Bring to a simmer over a low heat, stirring constantly.
- Divide the burgers between warmed plates and spoon over a little of the cranberry glaze. Serve with freshly cooked new or roast potatoes and a selection of vegetables.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.