Turkey, chestnut and sage burgers
Marcus Wareing proves that turkey, chestnuts and cranberries aren't just for Christmas with his gorgeous turkey burger recipe. Perfect for the barbecue when the sun is shining, or in the oven when the weather's not so forgiving, these tasty burgers make a delicious change to the normal beef variety.
First published in 2015
Ingredients
Metric
Imperial
Turkey burgers
- 500g of turkey mince
- 250g of sausage meat
- 1 tbsp of dried sage
- 1 large onion, peeled and finely chopped
- 20g of thyme, leaves picked
- 100g of chestnuts, peeled, finely chopped
- 2 tbsp of tomato paste
- 2 tbsp of cranberry sauce
- 1/2 orange, zested
- 1 tsp salt
- 1 pinch of pepper
To serve
- 6 burger buns
- 6 slices of Emmental
- 6 slices of tomatoes
- 12 baby gem lettuce leaves
- 2 tbsp of mayonnaise
- 1/2 tsp wholegrain mustard
- 1/4 orange, zested
- 6 tbsp of cranberry sauce
SAVE RECIPE
Method
1
For the burgers, combine all of the ingredients in a bowl and mix well
2
Divide the mix into 6 equally-sized portions and shape into patties. Cover and chill in the fridge until required
3
Preheat the oven to 180°C/gas mark 4
4
Once chilled, place the tray in the oven for 5 minutes, then remove and place a slice of cheese on top of each patty. Return to the oven and cook for a further 5 minutes, then remove and cover with foil
5
Toast the burger buns under a hot grill for 1-2 minutes on each side
6
Spread the cranberry sauce on the bottom half of each bun and top with a burger. Place on the baking tray and keep warm in the oven while you prepare the mayonnaise
7
Combine the mayonnaise, mustard and orange zest in a bowl. Dress the lettuce leaves in the mayonnaise mix
8
Remove the burgers from the oven, top with the tomato slices, dressed lettuce leaves and the rest of the mayonnaise. Serve immediately
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