Turkey Burgers with Cranberry & Pecan Sauce

Celebrate Christmas or any other festive occasion by serving these tasty turkey burgers as quarter-pounders, with plenty of pecan crunch and lashings of cranberry sauce to sink your teeth into.

  • Place all the ingredients for the burgers into a large bowl, mix together and press into either 4 large patties or 10 small ones. Place on a tray and refrigerate for at least half an hour.
  • Place the cranberries, maple syrup and orange juice and zest into a saucepan, bring to a simmer and cook until softened and syrupy, then add the pecans.
  • Cook the burgers either in a griddle or frying pan in a little oil, over a medium heat for approximately 10-12 minutes on each side for the large ones and 5-7 minutes for the small ones. Make sure to check they are cooked through and piping hot.
  • Serve in warm baps or mini rolls spread with mayonnaise, topped with a little lettuce and a good spoonful of the cranberry and pecan sauce.

Cooks Tip: To make a version from left-over turkey simply chop or mince left over dark and white cooked turkey meat, add some breadcrumbs and a beaten egg or a little mayonnaise to bind, form into patties and fry until golden and piping hot. Serve as above with the cranberry and pecan sauce.

Makes: 4 large burgers or 10 mini canape size burgers
Prep time: 30 min
Cook time: 20 min

Ingredients

For the burgers

  • 500g turkey mince
  • 2 shallots, peeled and finely chopped
  • 1 clove garlic, crushed
  • 100g rolled oats
  • 1 egg, lightly beaten
  • 1 tbsps parsley, finely chopped
  • Oil
  • 1 tbsp Dijon mustard

For the cranberry and pecan sauce

  • 250g fresh BerryWorld Cranberries
  • 100ml maple syrup
  • Juice and grated zest 1 orange
  • 25g pecans

To serve

  • 4 large baps or 10 mini rolls
  • Mayonnaise
  • Lettuce