Turkey Burgers

A tasty meal or addition to your smorgasbord luncheon, using the remains from your celebratory lunch of roast turkey.



Yesterday a friend sent christmas greetings which included:

                                This little note I send to say

                                I hope you’re well and perky;

                                And don’t forget on Christmas Day

                                Enjoy a meal of turkey!

At the risk of stating the obvious, turkey is a very large bird! So there are almost always lots of ‘leftovers’. What to do with these to make repeated eat-ups appetising is always a challenge. These burgers are a simple and tasty option suitable for many occasions and adapted to many diet restrictions. Utilise what you have on hand – there should be no necessity to buy additional ingredients (and the shops may be closed or lacking fresh food, in any case).

The process for making these burgers is to mince the turkey and gradually add a variety of ingredients both for flavour and to bind the meat. If you roasted your turkey with stuffing (eg the popular sage and onion), mix it with the minced turkey (your may also require an egg or remaining gravy to bind). If all the stuffing was eaten or the turkey was without stuffing, add a variety of ingredients for flavour, eg pesto with lemon rind, cranberry chutney, or finely chopped shallots, or chives and tarragon. To bind the meat to form burgers, add mashed potato, ricotta cheese, egg, or bread soaked in gravy, milk or water.

The quantities below are only a guide. The proportions vary depending on the moisture of the turkey, the quantity of turkey remaining and the number of servings you require. Add the ingredients slowly and, as you mix, you will find a texture that will enable you to bind the meat to create burgers.

Diets for which Turkey Burgers are suitable:

Diabetic, Diary Free, Fodmap, Gluten Free, Low Calorie, Low Fat, Nut Free and Paleo.

Ingredients

Preparation: 10 mins | Cooking: 10 mins | Serves: 3+

400 gm turkey meat
200 gm stuffing*
2 shallots, finely chopped
1 tbsp chopped sage leaves**
1/2 tsp cracked black pepper
1/2 tbsp olive oil

Alternative Flavours:***
pesto with lemon rind, cranberry chutney

Bind Ingredients with:***
egg, ricotta cheese, mashed vegetables, gravy, soaked bread

Method

MINCE or finely chop the turkey meat.
MIX the minced turkey with stuffing, sage, shallot and pepper. (Alternatively add flavouring and binding ingredients of your choice.)
ADD binding ingredient – eggs, ricotta cheese or gravy – if required.
SHAPE into burgers and refrigerate for 30 minutes or longer.
HEAT 1/2 tbsp oil to a medium temperature in a non-stick frying pan.
FRY the burgers for 5 minutes, turn and fry the other side. (The time is approximate and will vary according to the thickness of your burger.)
PLACE on paper towel to remove any excess oil.
SERVE

Serve

– With salad – try Festive Salad (cold meat not required in this version of Festive Salad)

Notes

*Gluten Free and Fodmap diets uses Gluten Free bread in stuffing. Paleo diet use a nut and vegetable stuffing (no bread) or use the alternative flavourings as suggested above.
** Use 1 tsp dried sage or thyme.
*** Ensure additions are suitable for the diets: Dairy Free no ricotta cheese; Fodmap select gluten free bread and flour for gravy, no garlic in pesto; Gluten Free select gluten free bread and flour for gravy; Nut Free no nuts in pesto; Paleo use egg to bind.

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