Turkey burger with cranberry mayo & kale

Turkey burger with cranberry mayo & kale

By
From
The Huxtaburger Book
Makes
4
Photographer
Chris Middleton

When I was living in the United States, I found turkey to be a very popular lean meat option. However, because it's so lean, turkey can dry out quite easily. To combat this I've added a small amount of bacon to these patties, which not only adds moisture, but also imparts a subtle smoky flavour.

Ingredients

Quantity Ingredient
400g minced turkey
100g minced or very finely chopped bacon
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
4 Soft burger buns, cut in half
Clarified butter, melted, for brushing
125g Cranberry mayo
4 kale leaves, stems removed

Method

  1. Put the turkey and bacon in a large bowl, add the salt and pepper and mix well. Weigh the mixture out into four 125 g portions and form into patties. Reserve between sheets of baking paper in the fridge until ready to cook.
  2. Heat a flat grill plate, or a large non-stick frying pan, to a medium heat. Cook the patties for 4–5 minutes on each side, or until cooked through. Keep in a warm place.
  3. Brush the insides of the buns with clarified butter and toast lightly on the grill, then build your burgers.

Build from the bottom, in this order:

  • Bun bottom → Cranberry mayo → Turkey patty → Kale → Bun top
Tags:
burger
burgers
huxtaburger
huxtable
daniel
wilson
melbourne
ulitmate
american
fast
food
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