Wash and dry all produce. Preheat toaster oven or oven to 400 degrees. Pick and mince enough sage leaves from stems to give you 2 TBSP. Peel shallot, then grate into a medium bowl. TIP: No grater? Try mincing the shallot instead.

Add turkey, sage, thyme, and panko to bowl with shallot. Add a pinch of pepper and season with salt (we used 1 tsp kosher salt). Mix with your hands until just combined, then shape into four 3/4-inch-thick patties

Heat a large 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 mayonnaise and jam in a small bowl. Season with salt and pepper. Split buns in half. Toast in toaster oven (or oven) until golden, 3-5 minutes. TIP: Place buns on a baking sheet first if toasting in the oven.

Toss together lettuce, dried cranberries, pecans, 1 TBSP vinegar (we sent more), and a large drizzle of olive oil in a large bowl. Season with salt and pepper.

Spread cranberry mayo onto buns, then fill each bun with a turkey patty and a small handful of lettuce from salad. Serve with remaining salad on the side.