Turkey, Brie and Cranberry Burgers

I originally wrote this recipe in early December as a nice Christmassy addition to the fakeaway/burger selection on my site but with Max’s early arrival I never got around to the second testing and posting of it so it’s been somewhat delayed…until now. This is a lovely burger recipe that is bursting with those classic Christmas flavours but that actually works all year around (who doesn’t love a bit of brie!!).

I’ve included the points for the burgers on each plan below so you can work out your own points depending on how you have made up the burgers to your own taste. Personally I make it my burger up with a sandwich thin (3sp) and double burger (each topped with cranberry and brie) so I get lots of meat but not too many carbs. This would be 10sp on BLUE and PURPLE and 11sp on GREEN. I also serve with 0sp butternut squash chips.

Turkey, Brie and Cranberry Burgers

Makes 8 burger patties = 1sp per patty on BLUE and PURPLE, 2sp per patty on GREEN

Ingredients

450g turkey breast mince, raw

1 white onion, peeled and grated

1 small carrot, peeled and grated

2 tsp Worcestershire sauce

1 tsp garlic powder and dried sage

1 egg, beaten

50g panko breadcrumbs

1 tsp chilli flakes (optional)

To serve (add the relevant number of points – points below are the same on all plans)

Brioche bun (5sp) or sandwich thin (3sp)

25g brie per person (3sp per person)

2 tsp smooth cranberry sauce per person (2sp)

Salad to taste

Method

Pre heat the oven to 180c.

To make the burgers add all the ingredients except the egg to a large bowl and combine well. Season well with salt and black pepper, add the egg and combine. Separate the mixture into 8 evenly sized balls and then use your hands to shape into patties. Pop onto a tin foil lined baking tray. If you have time, rest the burgers in the fridge (covered) for half an hour.

If you are having BNS chips with the burgers, pop them in the oven on 180c (I season mine with salt, pepper, paprika and chilli flakes and spray with 1kal). Once the chips have been in the oven for 25 minutes, add the burgers to the oven and cook for a further 20-25 minutes (until cooked through)(turn the BNS chips too).

Once everything is cooked, remove the burgers from the oven and begin to assemble however you fancy. I have a doubler so I take a bun/thin, add a few salad leaves dressed with balsamic or lemon juice and top with one burger. Spread over 1 tsp of cranberry sauce (you can warm this in the microwave for 20 seconds to make it a little more spreadable if needs be) and add half (12.5g) of the brie. Then add the next burger, another tsp of cranberry sauce and the other 12.5g of brie. Add the burger/thin top and give a bit of a squish.

Serve with BNS if you are having them.

Enjoy!