Heat olive oil over medium. Add red onion, garlic, mushroom, and jalapeno to heated pan. Cook for 2 minutes.
Add paprika, cumin, and red pepper flakes to the pan and cook for an additional 2 minutes, moving frequently, until mushrooms just start to soften and all ingredients are coated in spice mixture. Set mixture aside to cool.
Incorporate cooled onion mixture into the ground turkey along with dijon mustard, worcestershire sauce, dried cranberries, and egg. Be careful not to overmix.
Chill turkey mixture for at least 15 minutes in fridge before cooking.
Form 4 turkey patties for cooking. Keep them wide and thin as they may shrink during the cooking process. Using your finger, press down and create a "dimple" in the middle of the burger. This will help keep the burger a uniform width.
Cook burgers in a non-stick pan about 4-5 minutes on each side, or until the internal temperature reaches 165.
Serve with cheddar cheese, lettuce, tomato and/or guacamole.
If you're not a fan of spice, you can leave the jalapeno out. The turkey burgers will still be juicy and full of flavor!