Wash and dry all produce. Preheat oven to 400 degrees. (TIP: If you have a toaster, you can skip heating the oven.) Pick leaves from sage and discard stems. Mince leaves until you have 11/2 tsp. Peel shallot and grate into medium bowl. Alternatively, finely mince shallot.

Add turkey, sage, 1/2 tsp thyme, and 1/4 cup panko to bowl with shallots. Season with a pinch of pepper and salt to taste (we used 1/2 tsp kosher salt). Mix with your hands until just combined and form into two 3/4-inch-thick patties.

Heat a drizzle of oil in a large pan over medium-high heat. Add turkey patties and cook until no longer pink in center, 5-6 minutes per side.

Meanwhile, stir 2 TBSP mayonnaise and 1 TBSP cranberry jam in a small bowl. Season with salt and pepper. Split potato buns and place in oven (or toaster) until golden, 3-5 minutes.

Toss spring mix, dried cranberries, and pecans in a large bowl with 1 TBSP balsamic vinegar and a drizzle of olive oil. Season with salt and pepper.

Spread cranberry mayo on toasted buns. Place a turkey patty and a small handful of the salad on each bun. Serve with remaining salad on the side.