Turkey Cranberry Burgers
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 250 g 2% fat turkey mince
- • 2 bacon medallions, (finely diced)
- • 1/2 small red onion, (peeled and finely diced)
- • 1/2 tsp garlic granules
- • 1/2 tsp onion granules
- • 1/2 tsp dried sage
- • 1/2 tsp dried thyme
- • 1/2 tsp orange zest
- • 20 g dried cranberries, (finely chopped)
- • 15 g panko breadcrumbs
- • 1 medium egg, (beaten)
- • 2 light Babybel cheeses
- • 4 bread rolls, approx. 60g each, (sliced in half)
- • 4 tsp cranberry sauce
- • 4 tsp light mayonnaise
- • 50 g lettuce
- • salt and pepper, (to taste)
- • low-calorie cooking spray
Preparation Steps
Add the mince, bacon and onion to a mixing bowl and mix to combine. Add the panko breadcrumbs, dried cranberries, garlic granules, onion powder, sage, thyme and orange zest. Season with a little salt and pepper. Add 1 tbsp of egg at a time until the mixture comes together. You may not need to use all of the egg.
Split the mixture into 4. Flatten the mixture in the palm of your hand and add a piece of Babybel cheese. Wrap the mince round the cheese, ensuring it is fully sealed, and shape into burgers. Repeat with the other burgers. Add to a plate and chill in the fridge for 10 minutes.
Spray a frying pan with low-calorie cooking spray and set on a low-medium heat. Cook the burgers for 5 minutes on each side. Be careful not to have the pan too hot as the burgers may burn on the outside but not be cooked through.
Add the rolls to a baking tray, cut side up, and pop under the grill until lightly toasted. Spread with the cranberry sauce and light mayo.
Once cooked, add a burger to each roll, top with lettuce and add the top half of the roll on top. Serve!