Turkey, chorizo and chestnut burger
Fed up of making boring beef burgers? My Christmas-inspired turkey burger is the perfect solution if you're looking to cut down on your red meat consumption, plus it uses up the leftover cranberry sauce in your cupboard. The addition of chestnuts ramps up the fibre content, while the fat in the chorizo is key to making sure the lean turkey mince stays moist.
Ingredients
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300g
turkey breast mince
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30g
frozen diced chorizo
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60g
cooked whole chestnuts, roughly chopped
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25g
cranberry sauce
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1/2 tsp
onion granules
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1/2 tsp
dried sage
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1/4 tsp
ground allspice
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Olive oil, for brushing
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TO SERVE
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2
brioche burger buns
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1 tbsp
caramelised onion chutney
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1/4
small iceberg lettuce, finely shredded
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1/4
cucumber, cut into rings
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1
avocado, stoned and thinly sliced
Directions
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Break the turkey mince up in a bowl and add the chorizo, chestnuts, cranberry sauce, onion granules, sage and allspice. Season generously with salt and pepper and use your hands to scrunch and mix everything together.
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Shape the mixture into two burgers, about 3cm thick. Place on a clean plate and refrigerate for at least 30 minutes to firm up.
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Heat a griddle pan over a medium-high heat and preheat the oven to 180C.
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Lightly drizzle the burgers with olive oil on both sides, then place each burger on the griddle pan. Press down lightly with a spatula to ensure an even cook and grill the burgers for 3-4 minutes on each side or until nicely charred with bar marks.
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Place on a lined baking tray and finish off in the oven for 5 minutes or until cooked through.
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Meanwhile, halve the brioche burger buns and toast on the griddle pan until nicely coloured.
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Spread a spoonful of caramelised onion chutney over the base of each bun, then top with a handful of lettuce, cucumber and sliced avocado.
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Carefully place the turkey, chorizo and chestnut burger on top, followed by the burger lid, before serving with homemade chips and roasted tomatoes on the vine.
