Cranberry Turkey Burger with Cranberry and Pecan Sauce

    June 24, 2016

    • Yields: 4 large burgers


    for the burgers


    500 g Turkey mince

    2 Shallots, peeled and finely chopped

    75 g Fresh cranberries, roughly chopped

    1 Clove garlic, crushed

    100 g Rolled oats

    1 Egg, lightly beaten

    1 tbsp Dijon mustard

    2 tsp Parsley, finely chopped


    for the cranberry and pecan sauce

    250 g Fresh cranberries

    100 ml Maple syrup

    Juice and grated zest of 1 orange

    25 g Pecans to serve

    4 Large baps or 10 mini rolls




    1Place all the ingredients for the burgers into a large bowl, mix together and press into either four large patties or 10 small ones.

    2Place on a tray and refrigerate for at least half an hour.

    3Place 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.

    4Cook 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.

    5Make sure to check they are cooked through and piping hot.

    6Serve in warm baps or mini rolls spread with mayonnaise, topped with a little lettuce and a good spoonful of the cranberry and pecan sauce.


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