Directions for: Turkey Burger with Potato Salad
Ingredients
Turkey Burgerwhole wheat wafer buns
1 lb(s) ground turkey
1 heads leaf lettuce
1 yellow onion
stalks celery
1 Tbsp butter
loaf 12-grain bread
1 tsp thyme
1 tsp marjoram
1 tsp savoury
salt and pepper
poultry stock
250 mL mascarpone cheese
2 cup dried cranberries
1 cinnamon stick
3 star anise
zest and juice of 1 orange
Potato Salad1 bag baby golden potatoes
2 duck eggs, hard boiled
1 Tbsp grainy mustard
cup green onions, chopped
cup bacon, chopped
Directions
Turkey Burger1. In a pot, add the cranberries, cinnamon, star anise, zest and juice. Cook on low heat just until cranberries start to soften. Remove cinnamon and star anise. Add cranberries and remaining sauce to the mascarpone cheese. Whip until combined and set aside.
2. Heat a large saut pan with 1 tbsp of butter. Mince the onion and celery, and cook until just translucent. Small dice the 12 grain bread, and add to the onion and celery. Add the thyme, savoury, marjoram, and salt and pepper. Stir to combine. Add just enough stock to moisten the stuffing mixture. Cover and cook on low for about ten minutes or until the stuffing comes together, place to the side and let cool.
3. Once the stuffing is cooled, grab a large bowl and mix together by hand the ground turkey and stuffing. Form patties with this mixture and cook on a griddle or large shallow pan.
4. To assemble the burgers, smear the cranberry cheese spread on the wafer buns, put on a leaf of the lettuce, and your cooked patty and serve.
Potato Salad1. Halve the potatoes, then boil in salted water until you can easily stick a fork through each potato. Drain the water. In a large bowl, mash the duck eggs with a fork. Add the mustard, onions, and bacon. Stir in the potatoes gently, not to smash them while mixing the salad together. Serve.
See more: Turkey, Salad, Main, Dinner, Lunch, Spring, BBQ, Summer, Party Favourites, Vegetables, Potatoes
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