Recipes

Turkey burgers with chanterelles and Gruyère

James Kavanagh
William Murray
Sat Oct 6 2018 - 04:25
Serves: 0
Course: Main Course
Cooking Time: 0 hr 30 mins
Ingredients
  • 2 shallots
  • 25g butter, plus extra to fry the shallots
  • 450g lean turkey mince
  • 150g streaky bacon, finely chopped
  • 1 medium organic egg
  • 30g breadcrumbs (made from slightly stale bread)
  • 1 tbsp fresh thyme leaves
  • 1 tbsp Worcester sauce
  • 2tsp lemon zest
  • 2tbs grated Parmesan cheese
  • A good pinch of sea
  • Salt and freshly ground black pepper
  • 200g chanterelle mushrooms
  • 1tbs chopped fresh flat-leaf parsley leaves
  • Olive oil
  • 4 thin slices of Gruyère cheese
  • 4 brioche buns
  • Mayonnaise
  • A handful of mixed leaves, such as rocket, watercress, baby chard

1. Peel and dice the shallots, then sauté in a frying pan with a little butter until softened. Put into a large mixing bowl with the turkey mince, bacon, egg, breadcrumbs, thyme, Worcester sauce, lemon zest and Parmesan. Season well with salt and pepper and mix thoroughly.

2. Form 4 equal-sized burgers with your hands and place on a plate in the fridge for 30 minutes.

3. Preheat your grill.

4. Put 25g of butter into a large pan on a medium-high heat, add the chanterelles and cook for around 5 minutes until soft. Add the parsley and season with salt and pepper. Transfer to a plate and drizzle over a little olive oil.

5. Fry the burgers in the pan over a medium heat, cooking for around 5 minutes on each side or until cooked through. Place a slice of Gruyère on top of each burger for the final 2 or 3 minutes of cooking.

6. Split the brioche buns and toast under the hot grill, then spread mayonnaise on both sides and add some salad leaves. Place a cheesy burger on the bottom half of each, load with the chanterelles and put the top piece of brioche on. Serve immediately

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