Tiny Turkey Burgers with Cranberry & Pecan Sauce

This recipe provides the answer on how to use up your leftover turkey from Christmas. Serve these tasty turkey burgers as canape's 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: 10
Prep time: 30 min
Cook time: 20 min


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


per 100g Per Serving
Energy (KG) 886 1379
Energy (kcal) 212 330
Fat (g) 8.9 13.7
Saturated Fat (g) 1.5 2.4
Carbohydrates (g) 24.2 37.5
Fibre (g) 2.4 3.7
Sugar (g) 9.2 14.2
Protein (g) 10.2 15.9
Salt (g) 0.4 0.7