Thai flavours lend themselves well to this recipe that mixes turkey and pork mince. Easy and quick to prepare this recipe from Marcello Tully makes a healthy and affordable midweek meal. Cranberry sauce could be a nice addition to the turkey burger.
When Brazilian-born chef Marcello Tully started his career at 14, he may not have anticipated working on the starkly beautiful island of Skye - but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.
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Add a small amount of sunflower oil into a frying pan and place over a medium heat. Add the ginger, garlic and chilli and fry for 1 minute
4g of root ginger
1 red chilli
2g of garlic
Mix the remaining ingredients in a large bowl, add the fried ginger, garlic and chilli and mix well
400g of turkey mince
200g of pork mince
2 2/3 handfuls of coriander
6 drops of Tabasco
1/2 tsp Worcestershire sauce
4 spring onions
Divide the mix into 6 portions and shape using a pastry cutter; press the mix inside and push down so that the surface is level to form a firm patty. Remove the cutter from around each portion
Preheat the oven to 180˚C/gas mark 4. Prepare 3 bowls for coating and evenly coat the burgers. Once the burgers are evenly crumbed, shallow-fry until golden brown on both sides. Place in the preheated oven for 10 minutes
40g of plain flour
20g of breadcrumbs
Remove the burgers from the oven and serve on toasted burger buns with your favourite condiments and salad
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