The Hix turkey burger

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

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

Recipe From

Jamie Magazine

By Mark Hix

Method

1. 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.
2. Lower the heat and simmer for about 30 minutes, until the cranberries have broken down a little and the liquid has thickened.
3. Transfer to a clean container or sealable jar and leave to cool for about 1 hour.
4. 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.
5. Trim halve and finely shred the sprouts, then combine in a bowl with enough mayonnaise to bind them, season to taste, then set aside.
6. Preheat the oven to 180ºC/gas 4.
7. 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.
8. Cut the buns in half and warm them under the grill.
9. 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.