The Hix turkey burger

Name: The Hix turkey burger
Total time: 1 h
Yield: 4
Ingredients: 450 g coarsely minced free-range turkey thighs (ask your butcher to do this); 100 g Cumberland sausage meat; 5-10 Brussels sprouts; 2-3 tablespoons free-range mayonnaise; vegetable oil; 4 hamburger buns; 500 g fresh or frozen cranberries; 400 ml fresh orange juice; 250 g sugar; ½ teaspoon ground cinnamon; ½ teaspoon ground cloves; 1 fresh bay leaf

Serves 4

Cooks In1 hour

DifficultyNot too tricky

Nutrition per serving

Calories 458 23%
Fat 14.1g 20%
Saturates 3.8g 19%
Sugars 22.1g 25%
Salt 2g 33%
Protein 31.6g 63%
Carbs 51.9g 20%
Fibre 2.4g -

Of an adult's reference intake

Jamie Magazine

By Mark Hix

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Ingredients

450 g coarsely minced free-range turkey thighs (ask your butcher to do this)
100 g Cumberland sausage meat
5-10 Brussels sprouts
2-3 tablespoons free-range mayonnaise
vegetable oil
4 hamburger buns
CRANBERRY SAUCE
500 g fresh or frozen cranberries
400 ml fresh orange juice
250 g sugar
½ teaspoon ground cinnamon
½ teaspoon ground cloves
1 fresh bay leaf

Tap For Method

Jamie Magazine

By Mark Hix

Tap For Ingredients

Method

To make the sauce, put all the ingredients into a heavy-bottomed saucepan, place it over a medium–high heat and bring it to the boil.
Lower the heat and simmer for about 30 minutes, until the cranberries have broken down a little and the liquid has thickened.
Transfer to a clean container or sealable jar and leave to cool for about 1 hour.
Season the turkey, then mould it into patties a little larger than the buns. Using a 3cm circular cutter, cut a hole in the centre of each patty and pack in the sausage meat, pressing any excess turkey around the edges.
Trim halve and finely shred the sprouts, then combine in a bowl with enough mayonnaise to bind them, season to taste, then set aside.
Preheat the oven to 180ºC/gas 4.
Brush a griddle pan with oil, place it over a medium heat and cook the burgers for 4 to 5 minutes on each side, until the juices run clear, then place in the oven for 5 minutes.
Cut the buns in half and warm them under the grill.
To assemble the burgers, spread the remaining mayonnaise on the bottom of each bun, sit a burger on top, spoon on a dollop of cranberry sauce and finish with the sprouts.