Thursday, 22 August 2013

Ultimate turkey burgers with spicy tomato jam


It's no secret that I love cooking with turkey - my Thai turkey salad and turkey keftedes are very popular meals in the family. But this recipe for {the Ultimate} Turkey Burgers is probably the biggest crowd pleaser of them all. I literally haven't met a soul, young or old, who doesn't go a bit batty for them.


Juicy turkey burgers are paired with spicy tomato jam (or bonato jam as my son calls it) and super-easy homemade oven fries. If I have time, I go the extra mile and make homemade burger buns too. 


I am submitting this recipe to the British Turkey Blogger recipe competition which challenges bloggers to come up with recipe ideas using British turkey as well as Red Tractor approved ingredients.


For the burgers
500g turkey mince (either breast or thigh or mix of the two)
3 slices of stale bread (I used 50/50 Kingsmill)
1 red onion
Handful basil leaves
5 tbsp grated Parmesan (can use boxed or freshly grated) 
1 tsp English mustard
1 tsp salt
1/2 tsp ground black pepper
1 medium egg
Rapeseed oil to fry

Method

Put the bread in a food processor and pulse until you have fine breadcrumbs. Either finely dice the onion or blitz in processor until finely minced. Put all the ingredients in a large bowl and mix together thoroughly using your hands. Form into burgers and chill in fridge for an hour if possible.

Heat a tablespoon of rapeseed oil in a non-stick frying pan. Fry the burgers, pressing down with a spatula as you cook them. Fry for 6-8 minutes on either side - a total of 12-16 depending on burger size.  Ensure the burgers are cooked through before serving.





For the spicy tomato jam

6-8 vine ripened tomatoes
1 large red bell pepper
1 red chilli pepper 
1 red onion
2 large garlic cloves
1 tbsp oregano
Handful fresh basil leaves, roughly torn
1 bay leaf
2 tbsp red wine vinegar
2-3 tbsp caster sugar
Plenty of salt and freshly ground black pepper (to taste)
1 tablespoon olive oil

Chop the onion, chilli, garlic cloves and pepper. Heat a tablespoon of olive oil in a pot then sauté the vegetables for 5-8 minutes until soft. 


Roughly chop the tomatoes and discard the seeds. Add them to the pot together with the remaining ingredients and enough water to just cover them. Bring to the boil then simmer for an hour or longer, stirring occasionally so that the tomato jam doesn't stick. Taste and adjust the seasoning if necessary. Store in a jar in the fridge for up to a week.


For the oven baked fries

5-6 large potatoes such as Maris Piper
Rapeseed oil
Maldon salt flakes
Paprika or any preferred seasonings
Freshly ground black pepper

Preheat the oven to 200 C | 400 F. Cover a tray with rapeseed oil and put in the oven.


Bring a large pot of water to the boil. Scrub the potatoes clean then slice into thin chips and boil for 4-5 minutes. Drain and pat dry with paper towels. Add salt, pepper and any other seasonings (paprika is good) then put in the hot tray - the oil may spit so be careful.


Bake for 20-25 minutes - check after 15 to see if potatoes are cooked through. Serve immediately.



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1 comment:

  1. Saw this on G+. I've got tons of tomatoes that are getting ready to ripen. Will try this recipe. Great photos.

    ReplyDelete