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Sage turkey burgers with cranberry sauce


Makes: 10
timePrep time: 15 mins
timeTotal time:
Sage turkey burgers with cranberry sauce
Recipe photograph by Brett Stevens

Sage turkey burgers with cranberry sauce


Makes: 10
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
270Kcal
Fat
9gr
Saturates
2gr
Carbs
29gr
Sugars
4gr
Fibre
2gr
Protein
18gr
Salt
1.4gr

David Morgan

David Morgan

David Morgan is a food writer and stylist who trained as a pastry chef in London, Paris and New York. He is now based in Sydney, where he produces gorgeous food for magazines internationally. 

See more of David Morgan’s recipes
David Morgan

David Morgan

David Morgan is a food writer and stylist who trained as a pastry chef in London, Paris and New York. He is now based in Sydney, where he produces gorgeous food for magazines internationally. 

See more of David Morgan’s recipes

Ingredients

  • 500g turkey thigh mince
  • 50g Taste the Difference sage, roast onion and shallot stuffing mix
  • 2 tbsp finely chopped fresh sage
  • 1 large egg, beaten
  • 1 tbsp Dijon mustard
  • 5 slices prosciutto crudo, halved
  • 1 tbsp olive oil
To serve
  • 10 small bread rolls, halved
  • 2 tomatoes, sliced
  • 10 Little Gem lettuce leaves
  • 3 tbsp mayonnaise
  • 3 tbsp cranberry sauce

Step by step

Get ahead
Make the patties up to a day ahead, cover and chill.
  1. In a large bowl, mix the turkey mince, stuffing mix, sage, egg and mustard, and season well. Divide equally into 10 and shape into burger patties.
  2. Preheat the grill to high. Grill the prosciutto for 2-3 minutes until crisp; set aside. Preheat a griddle pan until hot, brush the burgers with a little oil and cook in batches, for 8 minutes, turning halfway, until cooked through.
  3. Grill the rolls cut-side up until lightly toasted. Layer the tomato, lettuce and burger on a toasted base. Top with the prosciutto, mayo, cranberry sauce and a toasted top half. Secure with a cocktail stick; serve immediately.

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