I certainly have posted many a burger recipe in my blog life time especially my low fat chicken burgers, my low fat turkey burgers, my mexican chicken burgers and my mushroom and chickpea burger. I also have made the classic beef burgers, but have not blogged about this. On my Facebook page, I have a whole album dedicated to burgers, which better shows my love for this dish.
This burger is quite unusual to my other burgers, as the recipe suggested to use rice in the ingredients. I can only suspect that the addition of 60g of rice is to add texture and to help bind the mixture together. It worked, and I would go far to say this is one of the best turkey burgers I have made. I decided to add the cranberry and burger sauce to the burger bun, as cranberry and turkey is not just for Christmas. This will be a definite flavour combination that I will be making time and time again in the future.
Here is how my turkey and cranberry burgers turned out:
I also added fries and jalapenos to my burgers, who would have thought my usual turkey and spring onion burgers could be transformed in such a beautiful way.
Recipe for turkey and cranberry burgers, adapted from my 1 Ingredient, 4 Ways cookbook (published by Marks and Spencers).
Ingredients - serves 4
450g lean minced turkey
1 small onion, finely chopped
1 garlic clove, finely chopped
1tsp ground sage
1/2 tsp dried thyme
1/2 tsp ground allspice
vegetable oil, for frying
salt and pepper
Cook the rice in a large pan of boiling salted water for about 10 minutes, or until tender. Drain rinse under cold running water then drain well again.
Put the cooked rice and all the remaining ingredients in a large bowl and mix together well. With wet hand, shape the mixture into four thick burgers.
Pour a little oil in a large non-stick frying pan, add the burgers and cook for about 10 minutes, turning them over several times until they are golden brown. Remove from the pan, and place the burgers in a burger bun, and top with a dollop of burger ketchup and a tablespoon of cranberry sauce.