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1
Place couscous in a large bowl.
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2
Pour in boiling water, stir and set aside until the water is absorbed, about 5 minutes.
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3
If grilling the burgers, preheat grill to medium-high.
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4
Meanwhile, heat oil in a large skillet over medium heat.
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5
Add onion and cook, stirring, for 1 minute.
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6
Add celery; cook, stirring, until softened, about 3 minutes.
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7
Add thyme, sage, salt and pepper; cook until fragrant, about 20 seconds more.
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8
Transfer the mixture to the bowl with the couscous, add cranberries and stir to combine.
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9
Let cool for 5 minutes.
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10
Add turkey and stir until combined; do not overmix.
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11
Form the mixture into 6 patties.
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12
To cook on the stovetop:
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13
Coat a large nonstick skillet, preferably cast-iron, with cooking spray and set over medium-high heat for 2 minutes.
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14
Add the patties, reduce heat to medium, and cook for 4 minutes.
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15
Turn and cook on the other side for 2 minutes.
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16
Cover and continue to cook until lightly browned but still juicy (the juices should run clear, not pink), about 4 minutes more.
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17
(An instant-read thermometer inserted in the center should read 165 F.)
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18
To grill:
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19
Oil the grill rack (see Tip) and grill the burgers for 5 to 6 minutes per side, flipping gently to avoid breaking them.
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20
Serve immediately.
