Turkey, chestnut and sage burgers

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Marcus Wareing proves that turkey, chestnuts and cranberries aren't just for Christmas with his gorgeous turkey burger recipe. Perfect for the barbecue when the sun is shining, or in the oven when the weather's not so forgiving, these tasty burgers make a delicious change to the normal beef variety.

First published in 2015




Turkey burgers

To serve


For the burgers, combine all of the ingredients in a bowl and mix well
Divide the mix into 6 equally-sized portions and shape into patties. Cover and chill in the fridge until required
Preheat the oven to 180°C/gas mark 4
Once chilled, place the tray in the oven for 5 minutes, then remove and place a slice of cheese on top of each patty. Return to the oven and cook for a further 5 minutes, then remove and cover with foil
Toast the burger buns under a hot grill for 1-2 minutes on each side
Spread the cranberry sauce on the bottom half of each bun and top with a burger. Place on the baking tray and keep warm in the oven while you prepare the mayonnaise
Combine the mayonnaise, mustard and orange zest in a bowl. Dress the lettuce leaves in the mayonnaise mix
Remove the burgers from the oven, top with the tomato slices, dressed lettuce leaves and the rest of the mayonnaise. Serve immediately

Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'

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