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Turkey in a blanket burger

Turkey. Burger. Brioche Bun. Its a Turkey Burger!

 Ben Forte   Winter 2021 Join us on        @thebbqmag

 #Turkey #Burger #BenForte

 

 

 


 

Ingredients

 

Turkey in a blanket burger

  • 500g turkey mince
  • 400g Cumberland sausages
  • 8 rashers smoked streaky bacon per burger
  • 2 tbsp butter
  • 2 tbsp cranberry sauce for the glaze plus extra for dolloping in the burger
  • Thick cut of blue cheese
  • American mustard
  • Pickles
  • Brioche bun

 

Method

 

  1. Squeeze the contents of the sausages
  2. into a small bowl and add the turkey mince. Using your hands, combine the two meats together. Form two large patties with the mince with damp hands and set aside.
  3. Weave the bacon rashers together until you have a blanket and place a patty in the middle. Fold the bacon around the burger.
  4. Melt the butter and cranberry sauce in a pan until bubbling.
  5. On an indirect grill at about 180°C, cook each patty with the loose ends down on the grill first. When they’re about halfway cooked through, start brushing the butter, cranberry glaze over the patties. Brush over numerous times until they are glistening and caramelised. Top with a large slice of blue cheese and continue to cook until the cheese is melted and patties reach 74°C.
  6. Smother with American mustard and add more cranberry sauce and pickles before assembling in the brioche bun.

 

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