Turkey in a Blanket Burger
Turkey in a Blanket Burger by Ben Forte, Masterbuilt, is a mouthwatering twist on the classic burger, perfect for the holiday season! Juicy turkey and Cumberland sausage patties wrapped in a smoky bacon weave, glazed with cranberry sauce, and topped with melted blue cheese make for a flavor-packed experience. Serve it on a brioche bun with tangy pickles, American mustard, and extra cranberry sauce for a festive burst of sweet and savory.
Ingredients
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 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.
2. Weave the bacon rashers together until you have a blanket and place a patty in the middle. Fold the bacon around the burger.
3. Melt the butter and cranberry sauce in a pan until bubbling.
4. 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.
5. Smother with American mustard and add more cranberry sauce and pickles before assembling in the brioche bun.
More Recipes Ideas from Ben Forte
Method
1. Squeeze the contents of the sausages 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.
2. Weave the bacon rashers together until you have a blanket and place a patty in the middle. Fold the bacon around the burger.
3. Melt the butter and cranberry sauce in a pan until bubbling.
4. 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.
5. Smother with American mustard and add more cranberry sauce and pickles before assembling in the brioche bun.
